The scent of toasted sesame seeds and warm jaggery fills the air, a comforting aroma that instantly transports you to a winter evening in North India. Hands, weathered with time and tradition, carefully shape the mixture into sweet, golden laddoos, a symbol of prosperity and joy shared amongst family and friends. It’s a simple sweetness, born of humble ingredients, yet brimming with love.
Ingredients:
- 2 cups White Sesame Seeds (Til)
- 1 cup Jaggery (Gur), grated or finely crumbled
- ½ tsp Cardamom powder
- Optional: A few crushed almonds for crunch
Instructions:
- In a heavy-bottomed pan, dry roast the sesame seeds on low heat. Stir constantly until they turn aromatic and slightly golden. Don’t over-roast, or they’ll turn bitter!
- Spread the seeds on a plate and let them cool completely.
- Traditionally, this is done with a mortar and pestle for a coarse texture, but you can pulse it in a blender for just 2–3 seconds. Do not turn it into a paste!
- Fold in the grated jaggery and cardamom powder. If using a mortar, pound them together so the jaggery melts slightly into the sesame oils.
- Shape or Serve: You can serve it as a loose crumble (Kuta) or press them into small laddoos.
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes