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sesame seeds jaggery ladoo
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5 from 1 vote

Til ke Laddu ( with out jaggery syrup)

Sesame Jaggery ladoo is a traditional Indian sweet made during winter months and Sankranthi or Lohri.. 

Prep Time2 mins
Cook Time10 mins
Course: Dessert
Cuisine: Indian
Servings: 9 ladoo
Author: Madhavi


  • 1 cup white sesame seeds
  • ¼ cup peanuts
  • ¼ cup desiccated coconut
  • ¾ - 1 cup powdered jaggery
  • 2 green cardamom pods


  • Heat a heavy bottomed pan add a cup of white sesame seeds and stir them in medium flame until they turn light brown. Transfer them to a plate and let cool completely.
  • In the same pan add quarter cup of peanuts and toast them till light golden hue. Remove and set a side. Once the peanuts cool remove the skin. You can skip this step and also use roasted unsalted peanuts.
  • Add quarter cup of desiccated coconut and in low flame toast the coconut till pale brown. Coconut turns brown in the matter of seconds, so keep an eye and roast only in low flame. Let cool.
  • Now break the jaggery into small pieces or use jaggery powder. A small tip to easily break the jaggery- pop the jaggery in the microwave for 15 seconds about two times, that will help soften the jaggerry and break it easily.
  • Add the cooled roasted sesame in a blender and pulse it two to theree times. Add the peanuts and coconut and pulse it few times mixing in between if not the sesame will release oil. Make a fine powder.
  • Add the jaggery and cardamom and pulse it again till the whole mixture comes together.

  • Transfer the mixture to a plate and form round balls, You will be easily able to form the ladoo's because sesame has lot of oil in it. Just in case you cannot form the ladoo add some ghee to the mixture, mix it well and make the ladoo.


These Sesame ladoo stay fresh up to two weeks. 
You can also make the ladoo with just sesame and jaggery. 
If you are allergic to peanuts, cashew or almond can be used. 
Use desiccated coconut , not fresh coconut in the recipe. 
Cardamom is optional, but gives lovely aroma to the laddu.