Til Badam Laddu Or Sesame Almond Laddu
Sesame seeds almond laddu or til badam laddu/nadu with khajur/nolen gur or date palm jaggery and khoya/mawa or dried milk. Try this winter delicacy and enjoy the delectable taste.
Equipment
- 1 Pan
- 1 Spatula
- 1 Mixer grinder
Ingredients
- 1/4 cup Sesame seeds or til
- 1/4 cup Almond
- 1/4 cup Khoya / mawa or dried milk
- 1/2 cup Khajur gur or date palm jaggery Or cane jaggery
- 1/2 tsp Cardamom powder Optional
Instructions
- Dry roast the almonds in a pan till crisp. Grind the roasted almonds when cool.
- In a pan dry roast the sesame seeds or til on low heat. Stir constantly, sesame seeds should not be burn. When seeds becomes light brown and fragrant remove from heat. Transfer the seeds on a plate.
- Heat khoya/mawa or dried milk in a heavy bottom or nonstick pan. Cook on low heat for 1 – 2 minutes. Stir constantly to avoid sticking to the bottom.
- Add jaggery and mix well. Cook again and keep stirring.
- When the mixture about to dried up add roasted sesame seeds and ground almonds and mix.
- If you are using cane jaggery add 1/2 teaspoon cardamom powder and mix. I have used khaju/nolen gur or date palm jaggery so I didn’t.
- Cook till everything combine well and dried up.
- Grease your palm with little ghee or clarified butter and make small balls.
- Roll the balls into laddu when still warm. You will feel difficulty to give shape if the mixture cool down.
- Make balls small or little larger or your desired size. I like small bite size balls.Serve immediately or store in airtight container when the Laddu completely cool down.Enjoy as a sankranti delicacy or to satisfy your everyday sweet cravings.
Video
Notes
1. Normal cane jaggery can be used instead of date palm jaggery.
2. You can also use any dry fruits of your choice. 3. Double the ingredients if you want to make a large batch.
2. You can also use any dry fruits of your choice. 3. Double the ingredients if you want to make a large batch.