Tilor Laru
Nutty, melt-in-your-mouth sesame seed balls sweetened with jaggery. This Assamese winter delicacy comes together with just two main ingredients and delivers a deep, caramel-like warmth in every bite.
For 8 servings
- roast · ~7 min
Dry roast the sesame seeds.
1.Place a heavy-bottomed pan on low heat.2.Add white sesame seeds and stir continuously.3.Roast until lightly golden and aromatic, about 5-7 minutes.4.Transfer immediately to a plate to cool completely.TIPKeep the heat low and stir constantly — sesame seeds burn in seconds and turn bitter. - prep · ~2 min
Grind the sesame seeds.
1.Once completely cool, reserve 2 tablespoons of roasted sesame seeds for garnish.2.Pulse the remaining sesame seeds in a grinder to a coarse powder.3.Stop before it turns into a paste — you want a sandy, slightly oily texture.TIPPulse in short bursts. Over-grinding releases too much oil and makes a paste. - prep · ~5 min
Melt the jaggery.
1.In the same pan, add grated jaggery and 1 tablespoon water.2.Cook on low heat, stirring until the jaggery melts completely.3.Simmer for 2-3 minutes until the syrup reaches a soft-ball consistency.4.Test by dropping a little syrup into a bowl of water — it should form a soft, pliable ball.TIPDon't overcook the jaggery syrup. If it turns hard and brittle in water, the laddus will be rock-solid. - mix · ~2 min
Combine sesame powder with jaggery syrup.
1.Remove the pan from heat.2.Add the ground sesame powder to the jaggery syrup.3.Mix vigorously with a spatula until everything comes together into a mass.4.The mixture should feel warm and pliable, like soft dough. - assemble · ~5 min
Shape the larus.
1.Let the mixture cool just enough to handle — it should still be warm.2.Grease your palms lightly with ghee.3.Pinch off a small portion and roll between palms into a smooth, crack-free ball.4.Roll each laru in the reserved sesame seeds.5.Repeat with the remaining mixture to make 16 equal-sized larus.TIPShape while the mixture is still warm. If it cools and hardens, gently reheat the pan to soften. - rest · ~30 min
Cool and store the larus.
Place the shaped larus on a plate and let them cool completely at room temperature. They will firm up as they cool. Store in an airtight container.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast sesame seeds on low heat and stir constantly to prevent burning.
- 2Pulse sesame seeds in short bursts to avoid over-grinding into a paste.
- 3Test jaggery syrup by dropping a bit into cold water — it should form a soft ball.
- 4Shape larus while the mixture is still warm for a smooth, crack-free finish.
- 5Reserve some roasted sesame seeds for rolling the larus for a crunchy coating.
- 6Store cooled larus in an airtight container at room temperature for up to 2 weeks.
Adapt it for your goals.
Nutty crunch
Replace 2 tablespoons of sesame seeds with finely chopped roasted peanuts or almonds for an extra layer of crunch and flavor.
cardamom spicedCardamom-spiced
Add 1/4 teaspoon of ground cardamom to the jaggery syrup for a fragrant twist that complements the nutty sesame.
coconut sesameCoconut-sesame
Use half sesame seeds and half desiccated coconut (finely ground) for a milder, tropical variation of Tilor Laru.
Why this is on our healthy list.
Rich in Healthy Fats
Sesame seeds provide heart-friendly unsaturated fats and plant sterols that support cholesterol balance.
Natural Iron Source
Jaggery is a traditional, unrefined sweetener that contains trace amounts of iron, making these larus a better alternative to refined-sugar sweets.
Calcium Boost from Seeds
Sesame seeds are high in calcium, supporting bone health and dental strength in every laru.
Digestive Aid
Jaggery is known in Ayurveda to aid digestion and cleanse the body, complementing the fiber in sesame seeds.
Frequently asked questions
Sesame seeds burn quickly due to their high oil content. Always use low heat and stir continuously; remove them the moment they turn lightly golden.
