Jharkhand Til Ladoo Sesame Jaggery Ball Winter Sweet Tribal

Method

1. 1

   Dry roast sesame seeds: Heat a flat pan on medium heat. Add 1 cup sesame seeds. Roast while stirring continuously for 3 to 4 minutes. Watch carefully — sesame seeds brown quickly. They are done when they are a very light golden colour, slightly puffed and smell nutty. Immediately transfer to a plate to cool.

2. 2

   Melt jaggery: In a small thick-bottomed pan, add the grated jaggery and 1 tbsp water. Place on low heat. Stir until the jaggery melts completely and forms a smooth liquid. Do not increase heat — jaggery burns easily.

3. 3

   Test the syrup: Drop a small amount of the melted jaggery into a bowl of cold water. If it forms a soft ball that you can roll between your fingers — it is ready. This is the soft ball stage. If it dissolves immediately — cook 1 to 2 minutes more and test again.

4. 4

   Mix sesame with jaggery: Pour the hot melted jaggery over the roasted sesame seeds. Add 1/4 tsp cardamom powder. Mix quickly with a spoon to coat all the sesame seeds with jaggery.

5. 5

   Shape while warm: Apply a little ghee to your palms. Take about 2 tbsp of the sesame-jaggery mixture in your greased palm. Press together firmly and roll between your palms into a round ball. Work quickly — as the mixture cools it becomes harder to shape.

6. 6

   Continue shaping: Shape all the mixture into balls. If the mixture hardens too much before all balls are shaped, briefly warm the entire mixture in the pan for 30 seconds to soften.

7. 7

   Cool completely: Place the shaped balls on a plate and cool completely for 10 minutes. They will harden as they cool.

8. 8

   Check firmness: The cooled ladoos should be firm and hold their shape well. If they are too crumbly and fall apart they need more jaggery — add 1 tbsp more jaggery and re-melt.

9. 9

   Store: Store in an airtight container at room temperature for up to 2 weeks.

10. 10

    Serve: Serve as a snack with tea or as a festive sweet.