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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add sesame seeds to a pan and dry roast on medium flame until they turn light golden brown and start popping. Transfer immediately to a plate to prevent burning.
In the same pan, add grated jaggery and water. Melt on medium flame, then strain to remove impurities. Return syrup to the pan and cook on medium flame, preparing a bowl of water to test consistency.
Lower the flame when syrup bubbles vigorously. Drop a small amount into water to test. Cook until it forms a soft, pliable ball when gathered in water.
Once soft ball consistency is reached, add roasted sesame seeds to the syrup on low flame. Mix continuously until well combined and thick. Transfer to a greased plate and spread slightly to cool.
While mixture is warm, take small portions and roll between palms to shape into smooth round ladoos. Work quickly before mixture hardens.
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Ensure the syrup reaches the correct consistency; otherwise, the ladoos may not hold shape.
What if the mixture hardens before shaping?
Reheat gently to soften and continue shaping.
Can I use sugar instead of jaggery?
Jaggery is traditional, but sugar can be used for a different flavor.
How to store the ladoos?
Store in an airtight container at room temperature for up to a week.
Why is my syrup not forming a ball?
Cook longer until the syrup reaches the soft ball stage.
Can I add nuts to the ladoos?
Yes, finely chopped nuts can be added for extra texture.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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