Hi Everyone,
Once again Happy Makarshankranti!
On this very occassion we make various type of til sweet preparations.
Among them Till gur ladoo is very famous and made by every indians. It is a traditional sweet .
So,
we are here with Very famous Till Gur ladoo and til Gur tikki.
Muh toh meetha karo..
Ya, Without loosing much more time, let us make ladoos.
Ingredients
- 2cup white sesame seeds ( white til)
- 1cup jaggery( Gur)
- 1/2 cup water
- 1/2 tsp of ghee for greasing hand
Directions
- Heat a pan/kadhai.
Add sesame seeds, dry roast the sesame seeds in a pan on medium heat till they light golden brown in colour.
This will take around 5-6 minutes. - You will find a nice aroma from them.
- Once done, let it cool down.
- Keep aside.
- Heat a pan/kadhai. Add Gur jaggery (Gur)
and 1/2 cup water.
- Cook on medium heat for at least 5-6 minutes or until the jaggery ( Gur) become thick syrup.
( How to check jaggery syrup ( Gur ki chasini)—
After 4-5 minute of cooking the Gur, you will find that Gur are forming bubbles and leaves the pan / kadhai.This is a accurate time to check the consistency.
Take a drop of boiling syrup put in a bowl of water. After few seconds, take it out. You will find it is harden enough to form a ball – make a small ball.
If it is not done (semi hard ball like consistency).Cook for another few minutes and check again.
It should be thick syrup like consistency.
If you ignore this procedure, you will not get accurate crunchy flaky tasty ladoos/tikkis.
This is very important part of making til – Gur ladoo/tikki.
So, make sure that your Gur ki chasini is forming bubbles and leaving the pan.
- Once syrup is ready add roasted sesame seeds on Gur syrup. Mix it thougrouhly.
Keep mixing until seasame seeds coated with jiggery syrup. - Switch off the gas. Rest for 2-3 minutes. Make sure that the mixture is not very hot.
It should be lukewarm. - Grease your palm with little ghee. Take a small amount of till gur mixture to form small size ladoos.
- Roll it between your palms until round enough and smooth in texture.
- Repeat the same procedure to make all ladoos.
(You can make tikki shape by pressing till – Gur mixture with the help of your palm.)
Rest it for an hour. Once it cool down it will little harden but crunchy.
- You can store these ladoos/ tikkis in an air tight container for 7-10 days and enjoy eating it in evening or leisure time.
- That’s all for today.
Enjoy makar shakranti.
Till then
Asha
Archana
our thoughts
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Happy Cooking.
