Winters are perfect time to munch on the healthy homemade Til Ladoo. Til or sesame are nutrition-packed seeds and since they are hot in nature, it's totally fine to have them in winters.
Alsi Til Ladoo or Ellu Unde is a winter recipe of sweet balls made using a blend of sesame and flax seeds with jaggery syrup and without ghee or any refined sugar. Its an ideal way to keep one warm when temperature dips.
A traditional recipe of many which has traveled across generations and I believe it's loved by all. The only thing which might have changed is the family size. If we go back by 30 years, we had large family sizes and there were many hands contributing to so many tasks.
Making ladoo used to be a game for kids and now its a big thing for one women handling multi-tasks.
This easy, quick and healthy recipe of Til ke Ladoo is for all those who feel its tough and are forced to buy market stuff.
Find More Indian Desserts: Atta Halwa, Jaggery Churma, Mango Kesari halwa, Makhana Kheer.
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Why Would You Love This Recipe?
- Who won't love an easy and delicious Indian Homemade dessert?
- Easy Recipe with Simple Ingredients.
- Kids Friendly.
- Perfect Winter Quick Treat or an energy bite.
- The Best Til Ladoo Recipe Ever!
Ingredients Overview
See the recipe card for detailed ratio of the ingredients.
This recipe involves primarily three ingredients:
- Sesame Seeds
- Flax seeds
- Jaggery
- Wheat flour (optional)
I have also flavoured it with Anjeer (Fig). One can also add Peanuts, dry fruits, cardamom. Wheat flour is for binding if needed.
If you skip the wheat flour, these laddos can be consumed during navratri or ekadashi vrat. These til ladoos are commonly made on Makar Sankranti and from traditional Andhra cuisine.
The other simpler way is to roast both sesame and flax seeds and keep them in a jar and sprinkle them on salads or soups. Grind them in a paste and add 2 teaspoon in any vegetable daily.
How To Make Alsi Til Ladoo
Step 1 Roast Flax seeds, til (sesame seeds)
Gather all the ingredients: seeds, gud, wheat flour, anjeer (chopped in uneven chunks). Heat heavy Kadai and roast flaxseeds on low flame. They will make a crack sound. Till then keep sautéing in between. It takes about 5-10 min max.
Once done, take them out and in same kadai, roast sesame (til) seeds on low flame. Once they become light brown take them out. They take lesser time around 4 min max.
Step 2 Cool off roasted seeds and blend
Roast wheat flour on low flame. Keep it in a separate plate. Mix Roasted seeds in an open plate so that they cool off. Grind them in a jar.
The ground mixture looks coarse and you may control how coarse it shall be.
Step 3 Make Jaggery Syrup
In the meantime, you may heat jaggery in water. Keep mixing jaggery and slowly it will dissolve and become one solution. Switch off at this point.
Step 4 Add everything to a large Bowl/ parath for making ladoos
Take the ground mixture of flax seeds, til and anjeer pieces in parath (open large utensil)
Sieve Jaggery solution as it has impurities. Add wheat flour gradually to bind the ladoos
Note: This is a tough step as it involves adding hot jaggery solution to ground mixture and its recommended to make ladoos right away else they don't take shape later. Request you to be very careful while doing this step.
Grease your palms with ghee and take lemon-sized portion from the mixture and make a ball. Keep doing it while the mixture is hot.
Step 5 Serve it
The delicious and healthy Alsi Til Gud Ladoos are ready. Place all the ladoos in an air-tight steel container. They have a shelf life of about 10-15 days when made in Dec - Jan months. Team them with Milk to have healthy bones.
Stories from Kitchen
Making Ladoos is nothing new to me. I started with Besan ladoo and its surely an easy thing. My mother-in-law was an expert when it comes to food.
I remember her til ladoo which she used to make on makar sankranti and trust me upon this never had anything so delicious like that ever.
Its her belief in me that I could think of creating a log of our family recipes. This recipe is inspired by her sister (my husband's Mausi) and her quick tips made it really easy to make these ladoos.
Infact, the churma of the blended mixture of seeds was her idea.
I was telling my daughter that this compilation and hard-work of creating recipes is for her so that with time our precious recipes are not lost.
Sharing them with my users is a pleasure too.
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Til Gud Ladoo | How to make til ke ladoo
Equipment
- Kadai
- Blender
- Parath / large bowl
Ingredients
- ¾ cup Flax seeds Alsi
- 1 cup Sesame seeds Til
- 2-3 piece Anjeer (Fig) chopped in chunks
- 1 cup Jaggery in pieces
- ½ cup water
- ½ cup wheat flour optional
Instructions
- Gather all the ingredients: seeds, gud, wheat flour, anjeer (chopped in uneven chunks). Heat heavy Kadai and roast flaxseeds on low flame. They will make a crack sound. Till then keep sautéing in between. It takes about 5-10 min max.Once done, take them out and in same kadai, roast sesame (til) seeds on low flame. Once they become light brown take them out. They take lesser time around 4 min max.
- Roast wheat flour on low flame. Keep it in a separate plate. Mix Roasted seeds in an open plate so that they cool off. Grind them in a jar.
- The ground mixture looks coarse and you may control how coarse it shall be. In the meantime, you may heat jaggery in water. Keep mixing jaggery and slowly it will dissolve and become one solution. Switch off at this point.
- Take the ground mixture of flax seeds, til and anjeer pieces in parath (open large utensil) Sieve Jaggery solution as it has impurities. Add wheat flour gradually to bind the ladoos.Note: This is a tough step as it involves adding hot jaggery solution to ground mixture and its recommended to make ladoos right away else they don't take shape later. Request you to be very careful while doing this step.
- Grease your palms with ghee and take lemon-sized portion from the mixture and make a ball. Keep doing it while the mixture is hot.
- 6) The delicious and healthy jaggery alsi til ladoos are ready. Place all the ladoos in an air-tight steel container. They have a shelf life of about 10-15- days when made in Dec - Jan months. Team them with Milk to have healthy bones.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 224 |
| % Daily Value* | |
| Total Fat 8g | 10% |
| Saturated Fat 1.1g | 6% |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Total Carbohydrate 33.4g | 12% |
| Dietary Fiber 4.8g | 17% |
| Total Sugars 12.1g | |
| Protein 4.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 254mg | 20% |
| Iron 6mg | 32% |
| Potassium 266mg | 6% |
Deepti says
These energy Laddos look superb! I am sure they would taste delicious too! Can I skip Wheat flour in this recipe? Thanks for the amazing recipe.
Deepti says
Thanks Deepti! Yes, you may skip wheat flour but then binding the til and alsi would be slightly difficult. You may use any other gluten free flours like besan or ragi.
Mary says
You didn't mention the amount of alsi,till and gur. In equal proportion or what?
Deepti says
Hey Mary,
Thanks for reading my blog. About the quantity, I did mention it in the recipe card. Til- 1 cup, Alsi- 3/4 cup, and 1 cup Jaggery. All other ingredients and their quantity with detailed steps are mentioned in the recipe card. I would suggest you to follow the steps. Do share your views when you try this recipe.