Makar sankranti special- Tilkut Recipe ( Til Gud Ladoo Recipe)

Gunjan thakurJanuary 14, 2021

Tilkut Recipe Makar sankranti special

Food made from sesame gives both heat and energy, which we need in the cold season of January. Laddus made by mixing sesame and jaggery are definitely made on Makar Sankranti, til gur (jaggrey) laddoo is also known as Tilkut recipe. These laddoos are very easy to make and very tasty to eat.

Ingredients for Tilkut

Sesame seeds – 2 cups (250 grams)

Jaggery – 1 cup (250 grams)

Cashew – 2 tbsp

Almonds – 2 tbsp

Green cardamom – 7 to 8 (ground)

Ghee – 2 tsp

Method – How to make Tilkut

Clean the sesame seeds thoroughly.

Roast sesame seeds

Heat a heavy frying pan, roast the medium on fire, stirring continuously with a spoon, until the sesame turns light brown (the mole starts to crumble by hand). Sesame burns very soon, remember that sesame seeds do not burn, their taste will become bitter after burning. Take out roasted sesame seeds in a plate and cool it down a bit.

Grind sesame seeds

Grind half a mole lightly with roasted sesame or coarsely stir it with a little mixture. Mix whole and lightly ground sesame seeds.

Melt jaggery

Break the jaggery into small pieces. Put a spoonful of ghee in the pan and heat it, add jaggery pieces and melt the jaggery on a very low flame, immediately stop the fire when the jaggery melts. Meanwhile, chop cashews and almonds.

Mix all ingredients in jaggery

After the jaggery cools down, add roasted sesame seeds to it. Then, mix cashew almond and cardamom powder in it as well. Jaggery sesame mixture is ready. Take it out of the pan in a plate and let it cool down a bit.

Tie laddus

Grease your hands with some ghee, mix little by little, lift one table spoon (laddus have to be made from hot mixture, the mixture starts to freeze and it is difficult to make laddus). Make round ladoos and place them on a plate, make ladoos from all the mixture and apply it on the plate.

Til gud laddoo is ready, you can eat these delicious laddus right now. Leave the prepared laddus in open air for 4-5 hours, after the ladoos are dry, fill them in an air tight container and whenever you feel like, take out the tilkut from the container and eat it for 3 months.

suggestion

You can also make sesame jaggery laddus in the traditional way without adding dry fruits and cardamom.