Til ke Laddoo | Sesame Jaggery Laddoo | Tilkut | Makarsankranti Special


Til ke laddoo is a traditional Indian sweet dish that is prepared during festivals like Makar Sankranti, Lohri and Pongal. These laddoos are made of Gur (Jaggery) and Til (Sesame Seeds). Til ke laddoo is also called Tilkut in some parts of Indian. Some people use Sugar instead of Jaggery in Til ke laddoo but the laddoo prepared using Jaggery tastes much better compared to Sugar.


As these laddoo consist of Jaggery and Til, it is very healthy and nutritious. These laddoos are mainly prepared and eaten in winters because jaggery and sesame provide warmth to the body and can become instant and healthy source of energy to the body.

This healthy, delicious and easy to make recipe of til ke laddoo is so mouthwatering anyone wants to eat 3-4 laddoos at a time. These Til ke laddoo can be prepared using Black, white or brown color Til along with Jaggery. There are many ayurvedic benefits of eating these til gur ke kadoo. In Winters, many people suffer from Joint Pain and Muscle pain, so at that time when we eat these til gur ke laddoo then these pains don’t happen as it increases the immunity of the body to fight with any pains, flu, cold etc in winters.

Til gur ke laddoo are rich in nutrients as they provide Calcium, Iron, Protein, calcium, copper, Potassium, Fibre and carbohydrate to the body. Til ke laddoo has immense benefits so let’s discuss that how to make these til Gur ke laddoo in home in a very simple way.

Here is how to make this tasty mouthwatering Til ke laddoo.

North and South Indian
Sweet Snacks
Kadai (Wok) / Heavy Bottomed Pan
Prep. Time
24 hours
Cooking Time
30 mins
Total Time
1 day 30 mins
2 Servings
  • 500 gm Jaggery (Gur)
  • 500 gm White Til
  • Melted Ghee (Just for Greasing your Hand and plate)
  • 1 cup Water
Recipe Steps
  1. Wash the til and spread it on any cotton cloth and keep this in the sun for 6-7 hours , one day before making laddoo.when to get dry keep it aside in any air tight container.
  2. Next Day, take a wide Kadhai and dry roast the till, once its color changes to very light brown in colour. While roasting, continuously stir the spatula in a kadhai so that it doesn’t get burned. When the till gets easily mashed between your fingers, this is the indication that it is properly roasted.
  3. Keep the roasted till in a plate and keep it aside and let it cool at room temperature.
  4. In the same kadhai add 1 cup of water and add jaggery in it. When the jaggery melts in water,allowed it to boil more and get thickens to a certain point.At that certain point ,add roasted Til and Mix well both the ingredients.Now the mixture of Til and Gur is ready. To know at what point of time we have to add til in jaggery:
    1. Take a cup of Water and put the drops of Thicken Jaggery in it. If this drop of Jaggery settles down in the bottom without mixing in water then this point, you should mix Til in Jaggery.
    2. If the drop of Jaggery dissolves in water, then Jaggery and water mixture needs more Boiling and thickening.
  5. Apply ghee on your hands and start rolling laddoo immediately when this mixture is hot as when Gur / Jaggery cooled down, it becomes hard to roll them as laddoos.
  6. Make a small same size laddoo from this mixture.
  7. Grease the thali with ghee and then place laddoo on it. Then laddoo will not stick to the Thali. After some time store these laddoo in airtight container.

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