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Recipe > Thil Laddu
These are specially prepared for the "Pongal" festival because a mixture of til (sesame) and jaggery contribute to the health if eaten during cold season.
    
Ingredients
1/2 kg black thil
1/2 litre liquid jaggery (sticky)
3 Cardmom pods
4 tsps ghee
Thil Laddu

Method
  1. Wash thil seeds.
  2. Air them by spreading on a piece of cloth.
  3. Roast in installments, in a frying pan.
  4. Add powdered cardmom to it and keep aside.
  5. Add 1/2 cup of water to jaggery in a vessel.
  6. Heat till syrup is formed.
  7. Remove 1/2 cup of water to jaggery in a vessel.
  8. Heat till thick syrup is formed.
  9. Remove from flame.
  10. Mix thil with the syrup at once.
  11. Shape small portions of the blend into laddus of desired size, before it cools, using palm smeared with ghee.

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