Til or yellu or sesame is such a wonder ingredient. I am mesmerized with the versatility of this ingredient! It can be used as a base for savoury items like chutneys, gojjus and it can also be used to make sweets. In the Middle East, usage of sesame is on an other level! Tahini used in hummus, sesame halvah and what not! Indian cuisine uses sesame in the most unique ways. Here is one such delicious creation, til khoya ladoo or til ke bugge!
A rich and decadent ladoo made with oil-rich sesame seeds mixed with rich homemade khoya and sugar. How can that not be tasty! This Sankranti I decided to make these wonderful til khoya ladoo and wanted to post it immediately so many of you can try! By the way, I recently learnt these are called til ke bugge in Delhi and Punjab from a TV show (Tyohar Ki Thali)
It is best to use unpolished white sesame seeds for these til khoya ladoo. Homemade khoya is best for these ladoo but storebought organic khoya will also work well! The mixture will have enough oil in itself, rendered from the sesame as well as the ghee-rich khoya/mawa. The mixture when will have a sand like texture, which means it is ready to make ladoos. But add a little ghee if you feel it is very dry.
Try more sesame based recipes:
Til Togayal/tuvayil/chutney
Bendekayi gojju
Sankranti yellu bella
- 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!
Add little more sugar if your prefer more sweetness
Homemade khoya is best for these ladoo but storebought organic khoya will also work well!
Til Khoya Ladoo Stepwise:
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!
