Chhattisgarhi Til Gud Ladoo Sesame Jaggery Ball

Method

1. 1

   Roast the sesame seeds: Place 1.5 cups white sesame seeds in a dry wide pan on medium-low heat. Roast stirring continuously for 4 to 5 minutes until they turn light golden, smell very nutty and some begin to pop. Remove immediately onto a plate — sesame burns in seconds. Cool for 5 minutes.

2. 2

   Grease everything in advance: Before starting the syrup, grease your palms well with ghee. Grease a plate. Grease a spoon. This preparation is critical — the syrup sets within 1 to 2 minutes of the right temperature being reached and you must work very fast.

3. 3

   Make the jaggery syrup: Place grated jaggery and 1/4 cup water in a heavy pan. Heat on medium, stirring, until the jaggery dissolves completely. Bring to a boil.

4. 4

   Cook to the right stage: Cook the boiling syrup without stirring for 4 to 5 minutes. Test frequently by dropping a small amount into cold water — at the correct stage (hard ball) the syrup will form a firm ball that holds its shape when rolled between fingers but is not completely brittle. This is slightly before hard crack.

5. 5

   Add cardamom: Remove from heat. Add cardamom powder immediately. Stir.

6. 6

   Add roasted sesame seeds: Add all the roasted sesame seeds at once. Stir rapidly with a spoon to coat every seed with the syrup. Work fast — the mixture sets quickly.

7. 7

   Shape into balls immediately: Working very quickly with well-greased palms, take a portion of the warm sesame-jaggery mixture and press firmly into a ball. The heat is intense — if too hot, wait 10 seconds and try again. But do not wait too long or the mixture hardens and becomes impossible to shape.

8. 8

   Shape all the balls: Continue making balls quickly. Place each finished ball on the greased plate. The balls will firm up as they cool.

9. 9

   Cool completely: Leave the shaped balls at room temperature for 10 to 15 minutes until completely hard and set.

10. 10

    Store: Store in an airtight container at room temperature. The til gud ladoo stays good for 2 to 3 weeks.

11. 11

    Note: Til Gud Ladoo is made across central India for Makar Sankranti (mid-January harvest festival). In Chhattisgarh it is made in large quantities and shared with family and neighbours on Sankranti morning. The phrase til gud ghya ani god god bola (eat sesame jaggery and speak sweetly) is a Sankranti tradition across the region. Both sesame and jaggery are considered warming foods in traditional practice — appropriate for the cold January season.