Til Laddu, also called Sesame Laddu or Til ke Ladoo, is made with lightly roasted sesame seeds, jaggery (gud) and a little ghee. Ready in under 30 minutes, these soft Til Gud laddoos are nutritious, kid-friendly, keep well and are perfect for snacking or festivals.
Soft Til Gud Ladoo recipe
This Til Laddu recipe is straightforward and beginner friendly. The laddoos are soft with a pleasant mouthfeel, a warm nutty aroma from the sesame seeds and the subtle sweetness of jaggery. With just 2 main ingredients and optional ghee, you can make a batch in about 30 minutes using a large kadai or skillet.
For this recipe I cook the jaggery to the soft ball stage — an easy, reliable method that produces tender laddoos without the need to chase precise syrup strings.
Sesame Laddu – a heritage recipe
These laddoos are part of many family traditions. They are commonly made for Makar Sankranti, Navratri and Durga Puja. Rolling laddoos is often a shared, joyful activity across generations, a memory many of us hold dear.
What is Til Ladoo?
Til Ladoo is a classic Indian sweet made by combining roasted sesame seeds with jaggery and shaping the mixture into round balls. It goes by several regional names: Til Gud, Til Gul, Til er Naru, and simply sesame jaggery laddoo. Traditionally associated with harvest and winter festivals, these laddoos are nourishing and satisfying.
Til Ladoo Recipe Ingredients
This simple recipe uses just a few ingredients:
- White sesame seeds (til): Lightly roasted until fragrant to bring out the nutty flavor.
- Jaggery (gud): Use a good-quality sugarcane jaggery. Break or grate into small pieces so it melts evenly.
- Ghee: Optional — adds richness and helps the mixture bind smoothly.
Recipe Hack
Lightly roast sesame seeds on the stovetop until aromatic, or for a hands-off method roast them in a preheated oven at 170°C (338°F) for 5–10 minutes on a baking tray.
Til Laddu – Key tips
- Roast the sesame seeds lightly: Medium heat and frequent stirring ensure even roasting. High heat can burn or make the seeds taste bitter.
- Break the jaggery into small pieces: Smaller pieces dissolve faster and more uniformly. Use a hammer, knife or grater to break the slab.
- Cook the jaggery to the soft ball stage: This yields soft, pliable laddoos. See the steps below for the simple water test.
- Keep low heat while mixing: Do not turn off the heat when combining sesame and jaggery. A low flame keeps the mixture warm and workable.
- Roll while warm: The mixture cools quickly. Shape laddoos while still warm so they bind and keep a smooth surface.
- Grease palms with water: Wetting your palms prevents sticking and helps form smooth laddoos.
Recipe Hack
Jiggle the laddu in an anti-clockwise motion within your palm to form a perfect round shape, help it cool evenly and avoid a flat bottom.
How to make Til Ladoo with jaggery — Step by step
Step 1 — Roast the sesame seeds
Heat a large kadai or non-stick skillet over medium heat. Add the sesame seeds and roast, stirring frequently, until they give off a nutty aroma, about 8–10 minutes. Remove from heat and set aside.
Step 2 — Prepare the jaggery syrup
In the kadai, add ghee (if using) and melt it over medium heat. Add broken or grated jaggery and a little water. Stir frequently so the jaggery doesn’t stick and burn. The jaggery will melt, bubble and come to a rolling boil.
Simmer until the jaggery thickens and the bubbles reduce; the syrup should look sticky and frothy before testing.
Step 3 — Check the soft ball stage
Fill a small bowl with cold water and drop a teaspoon of hot syrup into it. The syrup should sink, thicken and form a soft, gel-like ball when pressed between fingers. This soft ball stage ensures soft laddoos. When achieved, reduce heat immediately.
Step 4 — Combine sesame with jaggery
Lower the heat to the minimum and immediately add the roasted sesame seeds to the hot jaggery syrup. Stir briskly and evenly coat the seeds with the syrup. Once everything is mixed, turn off the heat but keep the mixture warm on the residual heat.
Step 5 — Shape the laddoos
Work quickly while the mixture is still warm. Wet the insides of your palms with water, scoop a portion of the mixture and press gently to form a round ball. Jiggle the laddu anti-clockwise in your palm several times to smooth the surface and cool it slightly.
Allow laddoos to cool completely before storing them in an airtight container. Properly stored, they stay good for about a month at room temperature.
Love sweets? Try other traditional Indian sweets for variety and celebrations.
Til Laddu
Ingredients
- 500 gms white sesame seeds / Til (1.1 pound)
- 500 gms Jaggery (1.1 pound)
- 1 tbsp ghee (optional)
- ¼ cup water
Instructions
Roast the sesame seeds
- Heat a large kadai or non-stick skillet over medium heat. Add sesame seeds and roast, stirring frequently, until fragrant (about 8–10 minutes). Remove and set aside.
Make the jaggery syrup
- Break or grate jaggery into small pieces so it melts evenly.
- In the kadai, melt ghee, add jaggery and water. Stir continuously and bring to a rolling boil.
- Simmer until the syrup thickens slightly and the bubbles reduce in size.
Check soft ball stage
- Drop a little hot syrup into a bowl of cold water. It should sink and form a soft, gel-like ball when pressed between fingers.
Make the Til Gud mixture
- Lower heat to the minimum and add roasted sesame seeds to the hot syrup. Stir briskly to coat the seeds evenly. Turn off the heat.
Shape the laddoos
- Work quickly while the mixture is warm. Wet your palms, scoop the mixture, press gently and roll into balls. Jiggle in your palm to smooth and cool them.
- Repeat, wetting your palms between each laddu.
Store the laddoos
- Allow laddoos to cool completely, then store in an airtight container. They remain soft for up to one month at room temperature.
Notes
- Measuring units: 1 cup = 240 ml; 1 teaspoon = 5 ml.
- Recipe yield: about 20 laddoos.
- Use good-quality white sesame seeds.
- Avoid date jaggery or salty jaggery varieties; sugarcane jaggery works best.
- Do not skip roasting the sesame seeds — it enhances flavor and shelf life.
- Keep the heat low while mixing sesame and jaggery; do not turn off the heat until you finish stirring.
- Shape the laddoos immediately; the mixture becomes difficult to work with once cooled.
- To make a very large batch, enlist help since the mixture cools quickly and reheating is not recommended.
Nutrition
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Carbohydrates: 27 g
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Protein: 4 g
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Fat: 13 g
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