Ghazipur Til Gur Laddoo Sesame Jaggery UP

Method

1. 1

   Dry roast sesame: Dry roast sesame seeds in a heavy pan on medium-low heat, stirring continuously for 4 to 5 minutes until golden and beginning to pop. The room should smell intensely of toasted sesame. Cool in a wide plate.

2. 2

   Make jaggery syrup: Place grated jaggery and 2 tbsp water in a small pot. Heat on medium stirring until jaggery dissolves and the mixture comes to a boil.

3. 3

   Test the syrup: Drop a small amount into a bowl of cold water. It should form a soft ball — this is the soft ball stage needed for binding the ladoo.

4. 4

   Add cardamom and dry ginger to the syrup: Add cardamom and dry ginger. Stir.

5. 5

   Pour hot syrup over sesame: Pour the hot jaggery syrup over the roasted sesame immediately. Mix quickly — the syrup begins to set almost immediately.

6. 6

   Mix rapidly: Use a spoon or spatula to mix the jaggery syrup through all the sesame seeds, coating them evenly. Work quickly before it sets.

7. 7

   Grease palms: Immediately grease palms with a tiny bit of oil.

8. 8

   Shape into balls while warm: Take about 2 tablespoons of the warm sesame-jaggery mixture. Press very firmly between greased palms. Roll into a compact ball. The warmth of the mixture and the jaggery adhesion hold it together.

9. 9

   Shape all the ladoo quickly: Work fast — the mixture becomes unworkable as it cools and sets.

10. 10

    Cool completely: Place on a plate. Cool until the jaggery sets hard around the sesame. Store in a tin for up to a month.

11. 11

    Note: Til-Gur Laddoo is made across North India for Makar Sankranti (January 14) but the eastern UP and Bihar version uses freshly tapped sugarcane jaggery (rather than date palm jaggery which is used in Bengal) and is distinguished by the addition of dry ginger (sonth). The Ghazipur district of eastern UP borders Bihar and has cultural food traditions that bridge the two states — the til laddoo tradition here is shared with the Bhojpuri communities of both states.