For Sankrant, I tried tilgul this year for the first time. Basically laddu made from sesame seeds. Its not an easy task!
As usual I called up my mom to get the recipe, and I also got quite a few warnings from her, its a skill few people have, its all about timing, its the first time you are making them etc. I as usual, overconfidence personified,got a kilo of sesame seeds, and started roasting them. After a long time, seeing not much activity in the kadhai, I called up my mom, she said, the sesame seeds will start dancing! My sesame seeds seemed to be more like sleeping, in fact nothing was happening. Then my mom asked me the question, exactly how much quantity have you taken, when i told her, she was simply shocked at my audacity, and said "Do you know how difficult it will be for you to make laddus and that too when the paste is hot!"
Sanity restored, I immediately split all ingredients into half and started the first batch.
Ingredients :
1. Half kilo sesame seeds
2. Half kilo jaggery (chikkicha gul)
3. Groundnut powder(little)
4. Roasted dry coconut powder(little)
5. Elaichi (cardamom) powder
Method:
Roast the sesame seeds, till they are brown and start dancing.Keep them aside.
Similarly, roast the groundnut powder and cocount powder and keep aside.
Heat the jaggery until it takes a liquid form, this is the mosty tricky part, it should not be heated too much or too little, then put the sesame, groundnut and cocount and cardamon powder and mix well.
Switch off the heat, make small balls(laddus) when this mixture is still hot, once it cools, it becomes hard and then it cannot be rolled into balls.
