Ingredients :
- White Sesame seeds 1 cup
- Jaggery/Gud 1 cup
- Raw Peanuts 1/2 cup
- Roasted channa daal (split and ready to eat) 1/4th cup
- Ghee/Clarified butter 1/4 th cup
- Cardamom powder 1/2 teaspoon
Method :
Note : This jaggery is specially called "Chikki cha gul". It is meant for making laddoos and is less brittle when cooked. You can use the regular jaggery if it not available in your local Indian grocery store.
Roast the sesame seeds and peanuts separately. Keep aside for cooling. After the peanuts are cold, skin it and crush them in a mortar and pestle, into big pieces. Heat the ghee in a vessel, when hot add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring.
Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/laddoos, 1 inch in diameter. Store in a container. Will stay for a long time.
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The minute I see Til Laddu, I'm reminded of my childhood days when my mother used to pack these in my tiffin at least once every week. My teacher was a fan of til laddu! So my mother would pack one extra for her. :)