How to make Til Gud Laddoo - SK Khazana -
A winter speciality, these laddoos are generally made during makar sankrant
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : White sesame seeds (सफेद तिल), Chikki wala gud
Cuisine : Maharashtrian
Course : Mithais
For more recipes related to Til Gud Laddoo - SK Khazana checkout Til ke Gajak, Salted Caramel and Dark Chocolate Gajak. You can also find more Mithais recipes like Gur ka Parantha - SK Khazana Baked Moong Dal Karanji Soji Appam Gulab Jamun
Til Gud Laddoo - SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Til Gud Laddoo - SK Khazana Recipe
White sesame seeds 1 1/2 cups
Chikki wala gud 1 1/2 cups
Dried coconut grated 3/4 cup
Ghee 1 tablespoon
Peanuts roasted & crushed 1 cup
Chana dal roasted 3/4 cup
Nutmeg powder a pinch
Method
Step 1
Heat a non-stick pan, add white sesame seeds and roast on low heat till crisp and light brown. Transfer into a bowl.
Step 2
Add dried coconut to the same pan and roast on low heat till light brown. Transfer into the same bow and mix.
Step 3
Heat ghee in the same pan, chikki wala gud and let it melt. Further cook on medium heat till the syrup reaches hard ball consistency.
Step 4
Add sesame seeds mixture to the melted jiggery. Add peanuts, roasted chana dal and nutmeg powder and mix well. Roll into laddoos while still hot and keep them on a plate to cool.
Step 5
Serve or store in an airtight container to serve when required.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
