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Maharashtrian Classic Soft Til (Sesame Seed) Ladoo

Soft Til (Sesame Seed) Ladoo

  • Author: Vasanti
  • Yield: 18-20 tablespoon-sized balls 1x


A quick recipe for Sankranti sesame-jaggery ladoos enhanced with ground roasted peanuts, shredded coconut, and cardamom. The recipe is adapted from Kamalabai Ogale’s Ruchira Cookbook, a Maharashtrian culinary guide. 


Units Scale
  • 1/4 cup unsweetened flaked or shredded dry coconut
  • 1 cup white or brown sesame seeds
  • 1/2 cup ground/powdered jaggery (see Notes & Variations)
  • 1 tbsp water
  • 1 tsp ghee (see Variations) + additional for greasing palms
  • 1/4 cup ground roasted peanuts
  • 1/4 tsp ground cardamom (see Notes)


  • Start by heating a medium nonstick pan over medium heat and roast the coconut for about 4-5 minutes stirring continuously, until its light golden brown. Transfer it to a bowl and set aside.
  • In the same pan, over medium heat, dry roast the sesame seeds for about 4-5 minutes stirring continuously, until they are fragrant and change the color to a light golden brown. Take the pan off the heat and let them cool a little bit, for about 5 minutes. 
  • Transfer half the amount of the sesame seeds to a coffee or a spice grinder and grind them to a fine powder. 
  • In the same pan, combine jaggery, water and ghee.
  • Heat over medium heat till the jaggery melts and the syrup bubbles up.
  • Turn the heat off and immediately add the ground and reserved whole sesame seeds, ground roasted peanuts and ground cardamom to the jaggery syrup.
  • Mix thoroughly to ensure everything is combined well.
  • Let the mixture cool for 2-3 minutes. 
  • Grease your palms with ghee.
  • When cool enough to handle, using 1 tablespoon measure of the mixture and roll into a ball.
  • Transfer to a serving platter and let them cool completely before serving (see Notes for storage information).