Sunday, July 14, 2024

Secret To Make Soft Til Ko Laddu

Ghiu, Chakku, and Til ko laddu are must-delicacies for Maghe Sankranti/ Makar Sankranti. I know other root vegetables, such as sweet potatoes, yam, ghar tarul, etc, are also a delicacy. Tomorrow is Maghe Sankranti, and most of our kalo til ko laddu last a week, but they are not soft until the weekend. I am sharing a secret tip to make soft til ko laddu on today’s recipe list. Make sure you stick until the end like your jaggery for the perfect til ko laddu.


With less than three ingredients, you can start to make the best til ko laddu.

  • 500 grams Black sesame seed
  • 500 grams of jaggery
  • 1 tbsp Ghee (optional)
  • A pink of cardamom (optional)
til ko laddu

Step-by-step Instruction

  1. Roast sesame seed in medium-low flame. You can use pan or kadai to roast sesame seeds. Make sure the pan is heated but not too hot. 
  2. Be patient and stir while roasting. 
  3. Sesame seeds may burst and eventually change color. Roasting might take about 3 to 5 minutes on low heat. They should not be overcooked.
  4. Remove the sesame seeds from the pan and place them on a tray.
  5. Put jaggery or powdered jaggery in the same pan or kadai. The trick is adding roughly 10ml of water to the pan and letting the jaggery melt in the heating pan. You can use jaggery powder or a jaggery brick.
  6. Keep the kadai or pan on a low heat on the stovetop. Continue to mix the jaggery until it melts. 
  7. Tip: If the jaggery contains impurities, strain the solution and return the filtrate jaggery syrup to the stovetop.
  8. Simmer the jaggery syrup over low heat. It will begin to bubble initially.
  9. Cook till the jaggery syrup reaches a softball stage. Continue to stir frequently. 
  10. Take a test to know when the jaggery is done. Take some water on a small plate, and pour some jaggery solution into the water. Take it out. It should be sticky and able to form a soft ball. The jaggery syrup had reached the softball stage. 
  11. Now turn off the heat and wet your hands. Pour a small amount of jaggery into a til ko plate and start to roll them into balls. You should be able to make around 16-20 laddus. If you have more jaggery than your sesame seed, you can make chakku by adding some grated coconut. 

Additional Tips

To keep these laddus soft for a long time, store them in an airtight jar at room temperature, away from direct sunlight. These laddus have a long shelf life if properly stored and can be enjoyed for a long time.


Hope you enjoy the recipe. Also, enjoy the process of making this laddu. These secret tips to make soft til ko laddu help you make your traditional method easier and faster. Share this recipe with your friends and family to help them make the laddu easily.

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