I don’t exactly have a sweet tooth. The effort needed to prepare most desserts doesn’t match up to the high I get in eating them. So I doff my hat to Sailu’s recipe for til laddoos – the simplicity and attractiveness of these sweets shook my no-dessert spell.
Here is my version of sesame laddoos. As an almond fan (or shall we say, "nut nut"), I hiked the amount of almonds to make up for the omission of oatmeal. The result was not bad at all.
I took a boxful of sesame almond laddoos with me to work and they were snapped up in a trice.
- White sesame seeds – 1 cup
- Almonds – 1/2 cup
- Jaggery – 3/4 cup (adjust to taste)
- Cardamom powder – 1/2 teaspoon (optional)
Soak the almonds overnight in a cup of water.
Roast a cup of sesame seeds on low flame till they turn golden and give off an aroma. This would take about 4-5 minutes. Transfer to a wide dish and let cool.
Peel the almonds and roast them for 3-4 minutes on low flame, till they begin to turn golden on both sides. Let cool.
Grind the almonds to a coarse powder. Keep aside, then grind the sesame seeds to the same consistency. Blend in jaggery. Finally add almonds powder back in and give the grinder another run to blend well.
The original recipe called for some milk, which I skipped since it might have reduced the laddoos’ shelf life, besides the almond-sesame mixture was moist enough to ball up without milk.
Make small balls of the mixture. Store in an airtight jar. This stays good for at least a week at room temperature.