Alsi Til Ladoo | How to make Healthy Jaggery Alsi Til Ladoo

Winters are perfect time to munch on the healthy homemade Til Ladoos. Til or sesame are nutrition-packed seeds and since they are hot in nature, its 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 dip hits.

A traditional recipe of many which has travelled across generations and I believe its 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 is all those who feel its tough and are forced to buy market stuff.

Ingredients Overview

This recipe involves primarily three ingredients:

1. Sesame Seeds
2. Flax seeds
3. Jaggery
4. 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.

I have used white sesame seeds and have roasted them on low flame. If you use unhulled light brown sesame seeds, they can be slightly bitter.

For the flax seeds, I have used FabIndia product as it was gifted to me and I was waiting for winters to arrive to use it. You may take any brand of your choice. For jaggery, I always use Dhampur Gud.

Nutrition In Ladoos

Both flax seeds and sesame seeds are essential for bone health and are rich in calcium, magnesium, vitamin E, iron, fiber and healthy fats.

Flax seeds high in fiber and omega 3-fatty acids brings a complete health quotient for you. The reason to choose jaggery over refined sugar is that jaggery is one of the rich source of Iron and perfect for winters.

When you touch 35+, you realize that you have pain in back or your knees make crack sound when you use stairs. The reason is lack of healthy fat from our body and both these seeds are natural lubricant for joints.

Since these seeds are high in healthy fats, I skipped adding desi ghee. One may always add ghee as per convenience.

These ladoos become a source of intake of these seeds. If I ask you to have flax seed or til daily, you will somehow miss it.

I know its tough to have something which is healthy but not tasty.

Can these ladoos help lose weight?

Yes, if you stop at one! So have one ladoo daily with your breakfast and it will keep you full for longer. You don’t have to stuff yourself with packaged foods.

Few claim that flaxseed consumption over long time helped them have a flat stomach/belly!

The best way is to make whole lot of these ladoos and keep them in a jar and remove all other processed foods from your pantry. When your line of sight would have just one option, you will take it!

Recipe Tips for busy people

With world fighting a tough battle with Covid, we are battling at home with multi-tasks.

Being in home isolation for around nine months, its a big deal for most of us.

If you think you cant get enough time for these ladoos or you are a beginner, then I would suggest you to roast seeds, blend them in jar when just warm. Add jaggery also in jar for blending means no syrup.

Have it as a churma. Making balls with jaggery syrup is a tough thing as its to be done while mixture is hot and not everyone can do that easily.

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 tsp in any vegetable daily.

Can these be Gluten-Free?

I have added little wheat flour to help me bind the mixture. If you want to make these til ladoos free of gluten, you may skip the wheat flour or replace by Ragi / buckwheat flour/ besan.

Just remember to roast the flour on a low flame just like seeds.

Tips for roasting seeds

Its better to roast seeds separately and mix later.

While roasting, keep the flame low and take a heavy kadai.

You would know that seeds are roasted when they crack.

Flaxseeds are slightly bitter, so make sure to roast till they make crack sound. It takes around 5-10 min.

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.

Detailed Recipe with Steps

1)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.

2)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.

3) 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.

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4) 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.

5) 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.

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