Ladoo, or sometimes spelled laddo or laddu, is the Indian word for any ball-shaped sweet. Ladoo is made with all sorts of ingredients, from fruits and vegetables to grains and legumes! This particular dessert is especially popular during the winter months, as sesame is believed to have warming properties.
Their preparation is simple and their particularly pleasant flavour makes them the protagonists of banquets for the most important celebrations: weddings, religious holidays. They are prepared very frequently, as they serve as desserts for celebrations. They make their appearance during receptions, but also during large family lunches. They are also often used as a votive offering.
They are eaten with the hands and are so delicious that even the gods are often depicted as trying to eat them. Makar Sankranti is the special occasion in which tilgul ladoo are made most frequently.
Round, perfect, tasty, inviting, usually piled up in a pyramid shape inside the windows of Indian sweet shops: these sweet balls have a name: LADOO.
Sweet sesame balls are found in many cultures, from Japan to ancient Rome, where women ate honey and sesame balls to keep their skin beautiful as sesame is particularly rich in vitamin E.
Also celebrated in various Bollywood films, Ladoos are among the most consumed sweets in India and there are different variations of the sweet.
What type of butter to choose for tilache ladoos? Butter also plays a fundamental role in the preparation of ladoos. As we have seen, butter acts as a cooking fat, but also as a binding agent. However, be careful to choose the right butter. In this case, it is best to use clarified butter, which is distinguished by the absence of casein, thus preventing carbonization and the appearance of bitter notes.
Clarified butter is also characterized by a softer and more delicate flavor. In short, compared to standard butter, it does not have a flavor that covers the other ingredients. Furthermore, clarified butter is lactose-free, so it is safe for those who are lactose intolerant. However, it is also very fatty.
In fact, its caloric intake is close to that of oil and lard, but it is enough to limit the quantities to enjoy the benefits without compromising your ladoo.
What spices should you use for these delicious til ladoos? Ladoos are Indian desserts, and as such, they should be slightly spiced. The version I present here boasts the contribution of cardamom. Cardamom adds a delicate aroma, reminiscent of the most flavorful and vaguely sweet teas. It also enriches the dough by giving it a nice reddish hue.
Cardamom improve the nutritional profile of the recipe. The reference is to the many antioxidants they provide. Finally, cardamom has anti-inflammatory, digestive and antiseptic functions. It is no coincidence that in many cultures (not least the Indian one) they are used as natural medicines.
It is sweet but different, it is not cloying and that spicy touch is super exotic. I have to say that I tried it, out of curiosity, last year in Maharashtra and thought I have to make this when I'm back home! So, said and done, I found the recipe and got to work.
Here's how you make til ke ladoo.
What do you need?
- 1 cup sesame seeds
- 1 cup sugar or jaggery, preferably
- 3 tablespoons ghee or clarified butter
- 6-8 cardamom pods (seeds removed and ground into powder)
- 1/2 glass of water
How to do it
- Dry the sesame seeds in a flat pan over medium heat. Do this until they are a very pale golden color and aromatic.
- Put jaggery and water in a pan and dissolve into a thick syrup. To check if it is done drop some in a bowl of chilled water. If it forms a ball, the syrup is ready. If not, cook a little more. Test again until done.
- Add the toasted sesame seeds to the syrup and mix well.
- Add ghee and cardamom powder and mix well. Remove from heat.
- Grease your palms and while the mixture is still warm (but cool enough to handle) scoop enough into your hand to form a golf ball-shaped lump. Roll between your palms until smooth. Place on a greased plate to cool. Repeat until all the mixture is used up. The ladoos will soon harden into a candy-like texture.
Note: Store for 10-15 days in an airtight container.
