Makar Sankranti Special Tilgulache Ladu / Sesame seeds and Jaggery ladoo / Festive Cooking

Makar Sankranti , a harvest festival celebrated in India, marks the transition of Sun into the zodiac sign of Makar ( Capricorn) on its celestial path. The day also believed to mark the arrival of Spring in India. In Maharashtra, Tilgul ladoos ( sweetmeats made from Sesame Seeds and Jaggery ) are exchanged along with multicolored halwa ( sugar granules coated in sugar syrup) as a token of good will and while doing so , people greet each other with the words, "Til-gul ghya ani,  goad goad bolaa" , meaning, accept this ( til-gul )sweet and utter sweet words , the thought behind this act is to forget all the past ill feelings and resolve to speak sweetly and remain friends !

Both Sesame seeds and Jaggery provide warmth to the body and hence these ladoos are healthy winter treats too. There are many ways of preparing this ladoos, we can grind the roasted Sesame seeds and make the ladoo , or add peanuts powder and grated coconut to the sesame seeds and mix with Jaggery or make ladoos from powdered sesame and peanuts. i have already shared the Sesame seeds , Peanut and Coconut Ladoo recipe. Today i am sharing a very easy recipe of crunchy and delectable Tilgulache Ladu.

Ingredients:

• 3/4 cup Sesame Seeds
• 1 cup crushed Jaggery
• 1 tbsp Ghee
• 1/2 tsp Cardamom and Nutmeg powder

Method:

1. Heat up a pan and add Sesame seeds to it. Dry roast the Sesame seeds on a low flame for 2-3 minutes, until they pop up, change their color to light brown and become fragrant.

  2. Remove the Sesame seeds in a plate. In the same pan add 1 tbsp Ghee and add the crushed Jaggery to it. Let the Jaggery completely melt on a low flame.

  3.  To the melted Jaggery add in the the sesame seeds and keep blending with a spatula.

  4.  Cook the mixture on low flame until it leaves the sides of the pan. Lastly add the Cardamom and Nutmeg powder and mix well , put off the flame.

  5.  Apply few drops of water on both the palms and then pinch out small portion from the tilgul mixture and roll out small ladoos of it. Applying water avoids til from sticking to the palm and also the mixture becomes little cool to handle. Make the ladoo when the mixture is still hot. Once the mixture cools down, it becomes hard and you wont be able to shape ladoos. In cold places, like Delhi keep the pan of tilgul in a tub of hot water, so that the mixture remains warm while you make the ladoos. So preferably make small batches. The above quantity of ingredients yield 30 small and about 20 medium size ladoos.

  6. Enjoy this crunchy and tasty Tilgulache ladu with your loved ones !!

                                 

    Wishing a very Happy Makar Sankranti to all of you !!