Today we will make sesame laddoos that will not stick to your teeth when eaten and will become quite soft. These laddoos are perfect for Makar Sankranti or as a winter special treat. With roasted sesame seeds, peanuts, and jaggery, this traditional Indian sweet is both delicious and nutritious. Follow this simple recipe to make crispy and tasty sesame laddoos at home!
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Put sesame seeds in a pan and roast them on a medium flame until they change color.
Add desiccated coconut to the pan and roast it lightly with the sesame seeds.
Grind the peanuts coarsely and mix them with the roasted sesame seeds and coconut.
In another pan, melt the jaggery with ghee on low heat until it forms a smooth syrup.
Add cardamom powder and baking soda to the jaggery syrup and mix well.
Quickly pour the jaggery syrup into the sesame, coconut, and peanut mixture. Mix thoroughly while it's still warm.
While the mixture is warm, shape it into small balls (laddoos) using your hands.
Let the laddoos cool completely before serving or storing.
Roast the sesame seeds on medium flame to avoid burning and to enhance their nutty flavor.
Make sure to mix the jaggery syrup with the dry ingredients while it's still warm to ensure proper binding.
If the mixture cools down and becomes hard, gently warm it again to make shaping easier.
Why do we add baking soda to the recipe?
Baking soda helps make the laddoos softer and prevents them from sticking to your teeth.
Can I use white sugar instead of jaggery?
Jaggery is recommended for its authentic flavor and health benefits, but you can use sugar if needed.
How do I store sesame laddoos?
Store the laddoos in an airtight container at room temperature for up to 2 weeks.
Can I skip the desiccated coconut?
Yes, you can skip the desiccated coconut, but it adds a nice texture and flavor to the laddoos.
Can I use oil instead of ghee?
Ghee is preferred for its flavor and aroma, but you can use a neutral oil as a substitute.
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