This is a simple to follow step-by-step Recipe for making at home Maharashtrian Style Tilgul or Sesame Seeds Ladoo for the festival of Makar Sankranti.
This is a special variety of Ladoos prepared using Til or Sesame Seeds as the main ingredient, which are popular once a year during the annual festival of Makar Saankranti.
The Marathi language version of this recipe can be seen here – Tilgulache Laddu
Til Gul Ladoo Preparation Time: 60 Minutes
Serves: 40 Til Gul Ladoos
2 Cups White Til (Sesame Seeds)
1 Cup Mungfali (Peanuts – roasted)
¼ Cup Pandharpuri Dal [Phutana or Roasted Gram Dale]
¼ Cup Dry Coconuts
1 Cup Jaggery [the Chikki Gul variety, which is used for making Chikki]
1 Tablespoon Ghee
Wash the Sesame Seeds, dry them and then roast them for 5 minutes on a slow flame and keep aside.
Roast the Peanuts, remove the skin and break them into two pieces [separate the whole Peanuts into two parts], and keep aside.
Cut the dry Coconut into small pieces and apply the green edible color over the dry Coconut pieces.
Then mix the Sesame Seeds, roasted Peanuts, Pandharpuri Dal and colored dry Coconut pieces.
In a kadai mix the Jaggery and Ghee and prepare thick Syrup. The Syrup should be little sticky. When you will drop the Syrup, it should have a threadlike consistency.
Then add the mixed Ingredients and prepare small or medium sized Tilgul Ladoos.
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