Sesame in english is ‘thil’ in Hindi, Theelu in konkani and ellu in kannada. Laddoos made from Thil are a commercially recognized sweet item and can be prepared any time. But then I also prepare them on special occasions such as Krishna janmashtmi and Sankarathi in January.
I am putting up the version of Laddus using Jaggery syrup since it is more popular than the alternative which is to use sugar syrup. I use chikky gud(jaggery) for this dish since it contains edible gum and the laddoos can even be tied after the mixture has cooled. Ordinary jaggery also tends to contain dirt and can ruin your laddoos.
This recipe is very easy to make actually, barely 30 minutes.
What you need to have
1. Sesame seeds(ordinary)- 1 cup
2. Peanut or Cashews- 1/2 cup
3. Chiky gud(jaggery/Mollasses)- 1/2 cup
4. Pure ghee- 2 Teaspoons
Ingredients of Sesame Laddus
What you do with what you have:
1. Dry roast peanuts in a broad based thick bowl on medium flame for around 10 minutes till you get a pleasant aroma and you get to peal it easily. On cooling peal and split them into dal.
2. If one is using cashews, break it into small pieces fry it in ghee in a spatula till it turns light brown.
3. Wash, drain the water and dry roast sesame seeds till it sputters and is as shown in the image below.
Dry roasted Sesame seeds & Peanuts
4. Place a broad based bowl on medium flame with 2 teaspoons of ghee and on melting add the Mollasses/jaggery to it. Keep stirring and when jaggery melts in ghee just stir it for another 2-3 minutes on low flame and when it comes to 2 string consistency, switch off the gas.
5. Add both roasted sesame seeds from step 1 and step 2 to it and stir well and the laddu mix is as shown in the image below. When mollasses is dissolved in ghee completely it means it has reached 1 string consistency. At this juncture laddus turn out to be little soft . But if you leave the syrup on flame for exactly 2 minutes further on low flame itself it turns out to 2 string consistency, amd the laddus turn out to be crunchy and crispy.
The sesame laddu mix
6. Apply a little ghee to your palm and make laddus of required size and store it in airtight containers.
It will remain afresh , crunchy for more than 15 days. Ready to serve Sesame laddus is as shown in the image below.
How long it takes: 30 minutes
Number of Laddoos: 20
Good to know:
1. To make out whether the jagger syrup has reached the 2 string consistency or not drop a little syrup in normal water in a bowl, remove it and roll it. If it turns out hard in a second it is ready and one can switch off the gas and mix the sesame seeds and peanuts to it. If the syrup reaches the proper 2 string consistency the laddus turn out crunchy and crispy. Of course, if you so prefer you may make the laddoos soft by going for a 1 string consistency.