Til or sesame is washed, pounded lightly, de husked, dried, sieved and then roasted to make this Ladoo. Many prefer not to dehusk it, as it is easier to roast, but I would recommend de husking, drying and then roasting it as it brings out the sweet taste of sesame.
- 500 gms white unpolished til/sesame
- 1/4 kg peanuts
- 1/2 kg chikki jaggery.
Wash and pound the til gently with a wooden pestle or with the stone with which we crush chillies. Spread it on a cloth and allow it to dry. Roast it a little at a time on medium heat. Remove it from the flame once it stops crackling and sieve it well. All the husk falls off and you are left with only the roasted til.
Dry roast the peanuts. Deskin and separate them into halves.
Heat one glass of water and add the jaggery to it. Keep boiling till it starts thickening. The test to check if it is done is to put a drop of the liquid jaggery into a bowl of water and try to roll it into a ball. Drop it onto a hard surface. If it makes a sound, your jaggery is ready. Switch of the gas. Add the roasted til and groundnuts. Mix well. Apply ghee on your palms and roll into laddoos. Store them only when they have cooled down completely.
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