|Published||August 24, 2007||Cooking Time||1 hour|
|Main Ingredient||jaggery||Preparation Time||mins|
Recipe of Tilgul
|white sesame seeds||500||Grams|
|dry shredded coconut||1/4||Cup|
|peanuts or chana dalia||1/4||Cup|
|cardamoms or rose essence||To Taste|
1. Roast sesame seeds over medium heat. When they turn slight golden, remove. Roast shredded coconut till light brown. Roast peanuts.
2. Remove the skins of peanuts and crush them into small pieces. Or use chana dalia instead of peanuts.
3. In a clean heavy-bottomed, nonstick pan, heat jaggery over medium heat. Add 1 teaspoon ghee into it. After some time, it starts bubbling up and changes to light red. Pour sesame seeds, coconut, peanuts and cardamom powder immediately and mix well. This mixture is little sticky and thick.
4. Rub some ghee to the palm of your hands. When the mixture is still hot, take some in your palm. Roll into 1 inch diameter ball. If the mixture gets cold, heat again to make the rolling easier. Make all the ladoos and let them cool. They turn hard and crisp once cool.
Store in an airtight container.