This sweet is best enjoyed in winter. I know I am a little late, but this til mawa ke ladoo recipe had to be shared. It’s spring now and still a good time to try these little bites of heaven. I kid you not. Once you taste these, you would know what I am talking about.
If you are daunted by getting mawa for these ladoos, don’t be as most Indian provision stores will have it. For some reason, if you are unable to buy it from the store, I promise it is extremely easy to make at home using this method. However, for best results, although it would require some elbow grease, please do make it from scratch using this method. Trust me, it will be worth all the effort. Plus you can always make a little extra and freeze it to save you effort in the future.
Here is an easy to follow video, or scroll down for the recipe.
Quick Tips Before You Get Cooking
The most important ingredient is til or sesame itself. I cannot begin to stress the benefits of sesame, especially for women. These days most of the store-bought sesame is relatively clean but its always better to wash them once and air dry overnight on a flat surface before using them in this recipe. Another little hack to elevate the taste of these ladoos is blending the fennel seeds with the sugar. Powdered sugar mixes quick and easy with the ladoo mixture while the fennel gets homogeneously incorporated bringing out a beautiful flavour in the finished product.
Finally, it is the turn of my beloved coconut. I have to say, I look for excuses to include coconut in my desserts. This isn’t due to the current fads. I genuinely love how it adds a lovely dimension to a recipe without actually overpowering the taste completely. And who can resist its subtle crunch? Roasting the coconut for a minute or two on a low flame brings out the nutty flavour of the coconut but you could also use it as is.
So, without further ado, here is the Til Mawa Ke Ladoo recipe for you to try. You can also try my coconut ladoo recipe here and let me know which one you liked more.
- White sesame-3/4 cup
- Khoya/Mawa (reduced and thickened milk)-3/4 cup
- Freshly desiccated coconut- 1/4 cup
- Sugar-1/2 cup
- Fennel seeds-1/2 teaspoon
- Green Cardamom-3-4 pods
- Chopped nuts-1.5 tbsp (optional)
- Ghee-1 tsp
- Blend the sugar with fennel seeds to get a powder like texture and keep aside
- In a thick bottomed skillet roast the sesame seeds on a medium-low flame with continuous stirring till the seeds just about start to turn light brown. Keep aside and let cool to room temperature
- Once the seeds have cooled off, blitz in a blender for a few seconds to get a coarse powder. Please be careful to not blend it too long and get smooth texture.
- Powder the cardamom seeds and keep aside
- In the same skillet add ghee followed by khoya (mawa) and on a low flame mix them well gently breaking the khoya lumps as you go. Make sure the mixture doesn't stick to the skillet. Continue this process for a minute or so. If the khoya you are using is too moist, then cook it on a low flame for approximately two minutes or until it reaches a semisolid consistency and starts to clump together.If the khoya is fairly dry you would need to "cook" it for a shorter duration and might need to add another teaspoon of ghee
- Turn off heat and add the reaming ingredients to the khoya and working quickly, mix well
- When the mixture cools down slightly, grease your palms with some ghee and form into tennis ball sized laddoos
- The laddoos need to be made when the mixture is fairly warm, a completely cold mixture would not come together well
- You could also wet your palms with some water and form the laddoos
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