TIL GUL, TILACHI LADDU

Til gul or tilachi laddu or sesame seed laddu is made with black til and white til.  While black til laddu is we make only for "Shradh", white til laddu is made during winter specially for Makar Sankrant.  This is the speciality of Maharashtra.  While serving this laddu, it is said that "TIL GUL GHYA AANI GHOD GHOD BOLA" means have the laddu and be kind enough (speak sweetly).

I wanted to post the same before sankrant, hence made it today and the recipe is here for you to enjoy this laddu during the season.

It is made during winter because til is hot so also gud (jaggery), which will keep your body warm.

WISH YOU ALL AVERY HAPPY SANKRANT.

Let us look at the recipe now:

Ingredients:

 250 gms white sesame seeds
250 gms jaggery (chikki jaggery)
1 tsp sunth powder (dry ginger powder)
1/4 cup roasted peanuts crushed
1/4 cup dalia (chutney dal) Pottukadalai
2 tbsp grated kopra
1 tsp cardamom powder
1-2 tsp oil
ghee to grease your palm

Method:

dry roast the sesame seeds.  put the oil in it, mix well and keep aside.
melt the ghee with little water, remove impurities, put back the same in the same kadai and boil it till you get 2-3 thread consistency. to check it you can also put the syrup in water and when removed, should be able to make a soft ball, that is the right consistency of the jaggery syrup.
put the peanuts, dalia, kopra, ginger powder, cardamom powder etc. in the syrup.
switch off gas, pour the syrup in the sesame seed and mix well.  grease your palm, make small laddus while the mixture is warm.

makes around 50 -60 laddus.

Note:  if the mixture becomes thick and cannot form the balls, heat it in the gas lightly.
would suggest always to make small quantities.  100 gms at a time would be easy to make.