Til Khoya Ladoo | Til Ke Bugge | Ladoo Recipes
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 14-15 ladoo
- ½ Cup unpolished yellu/til/white sesame
- 125 Gm or ¾ Cup grated/crumbledkhoya/mawa
- ½ Cup powdered sugar
- 3-4 powdered elaichi [optional]
- 1 Tbsp ghee or as required
- In a pan, add yellu/til/white sesame and spread them
- On low heat start dry roasting them
- After 2-3 minutes they turn golden and may release a little oil
- Once they turn lightly golden spread them on a plate or kitchen paper towel
- In the same pan, add the crumbled or grated khoya/mawa
- On low heat, start mixing the khoya and breaking it up as you fry
- Khoya becomes soft and then grainy, releasing ghee
- Turn off heat when khoya is fried well and turns golden
- Meanwhile the sesame seeds would have cooled, pulse in a mixer, keep this aside
- When the khoya has cooled down slightly, add this into a mixer jar and pulse
- Khoya will have rough sand like texture
- Empty the pulsed khoya into a bowl or pan
- Now add the pulsed sesame
- Add powdered elaichi and give it a quick mix
- Powdered sugar can go in next
- Mix the ingredients with a spatula
- With clean hands, start mixing the dry ingredients breaking any lumps as you go along
- If the mixture feels dry add little ghee and give one final mix
- Start making the ladoos
- Repeat till all mixture is converted into ladoos
- Enjoy them for Sankranti!
Do not grind the roasted sesame seeds you will end up with an oily paste of sesame
Add little more sugar if your prefer more sweetness
Homemade khoya is best for these ladoo but storebought organic khoya will also work well!
Recipe by Food Of Interest at https://foodofinterest.com/til-khoya-ladoo/
3.5.3226