So the UK is mostly out of floods now, and life is gradually getting back to normal. While winters in India were glorious this year, this part of the world has suffered badly. Fortunately we live in the area which was least affected by all this Nature’s adversity. But still, everyday life was incredibly dumped in all time pouring, dark views, damp roads, train cancellation and delays, and above all, harsh winds and storms.
Last whole week, it took me more than 2 ½ hours one way travelling for work. Which was torturous and very frustrating, leaving me not wanting to even get up and brush my hair after coming back, let alone cooking supper for the two of us.
So we had a lot of junk (Pizza, twice in a week! I want to die! 🙁 ), and if at home on time, I endeavoured to whip up somehting quick and easy like Uttapam or Cheela if the batter is ready or sometimes an easy rice dish like lemon rice or curd rice etc.
But anyway, its gradually working its way towards normalcy now, and am gearing up to use all the vegetables I bought in my last week’s grocery or they will soon reach their expiry. So this weekend I harassed Mr. Husband to gobble up all greens first and so we had saffron broccoli rice, Chana dal palak and spinach raita with coriander chutney.
And then came the dairy- So I prepared these awesome Sesame laddoos (Indian sweetmeat balls) to finish up the Khoya (condensed solidified milk) that was lying up in my fridge for over 2 weeks. This is not an excuse, I promise! 🙂 These mawa/khoya laddoos are perfect for festivals that come up in autumn or winters like Makar Sankrant, Lohri, Diwali, Christmas, Pongal etc.
The recipe is very simple, and can be made easily with minimum ingredients. Some people make it a different way, but hey! this one is definitely a keeper and always results in soft and crumbly Laddoos.
Agreed, they are high in calories and everyone everywhere is busy in following healthy and low calories diet. But you can always make them in small quantity and specially for parties or get togethers, they do wonders. Small bites, that can be used as finger foods. Click for more party food ideas.
Plus, if you look at the brighter side, sesame is an excellent source of calcium, copper, magnesium and other minerals. It is considered a super food, and have immense health benefits. Specially for winters, it keeps you warm and prevents you from usual cold and stuff. Click for more Winters recipes.
Anyway, the best part is sesame is one of the tastiest seed, and makes a great munching snack. So, let’s make this and enjoy ourselves before winters are all gone and Sun is shining full on. Hey, did that rhyme !? 😀
Some notes and tips:
- You may also add almonds with cashews or even pistachios, keeping the total quantity same as ½ cup of nuts.
- If you don’t want to add ghee to laddoos, simple dry roast Mawa in the wok and do the rest. It won’t make any major difference to the texture, but the taste Ghee provides is outstanding 🙂
- You may not prefer to roll laddoos over sesame seeds, so just add it to grind and use in the mixture.
Do write to me if you try this recipe and it comes out to be good. Even if not, I would love to hear from you. Connect with me on Facebook, Instagram and Twitter to see more of these recipes and inside fun.
Til mawa ke Laddoo : Sesame seeds sweet balls
Delicious Til mawa ke laddoo for keeping you warm and satisfy your sweet cravings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 -15 Laddoos
Ingredients
- 3 cups Sesame seeds
- 2 ½ cups Mawa/Khoya – Grated/ broken roughly
- 2 cups Sugar
- ½ cup Cashews ground coarsely
- 1 tsp cardamom powder
- 2 tbsp Ghee clarified butter
Instructions
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Clean and dry roast the sesame seeds in pan on low flame until they turn light brown. Separate 2 tbsp of sesame seeds and keep them aside for rolling on later.
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Once at room temperature, grind the rest in mixer to fine powder. Don’t over blend it, or sesame seeds will start releasing oil and it will be all be a greasy lump.
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Now, heat Ghee in a big wok/ kadhayi and add grated Mawa to it. Keep stirring this until it it strats leaving the sides of the pan and turn into a shiny smooth brown lump . Note that the flame should be on low-medium all this time, else you might burn it.
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Once it’s all done, and this will take good 15-18 minutes; add sesame powder, cashew powder and cardamom powder to it. Mix well and let it roast for a further of 2-3 minutes at low.
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Now at last, add sugar, mix well and turn off the flame. Transfer the mixture into another mixing bowl and keep aside for 5-8 minutes. While it’s still warm, prepare small balls/laddoos out of it shaping between your palms.
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Now take the 2 tbsp of sesame seeds that we kept aside after roasting. Spread those on a plate and roll these Laddoos on it while they are still warm. Once it’s all cooled off, nothing will stick to the balls so better do it immediately after shaping them
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Once Laddoos come to room temperature, you may store in an Air-tight container for up to 2-3 days outside and up to a week in fridge.
Recipe Notes
Be careful while transferring the cooked mixture to the bowl, and while shaping the balls. The mixture should be warm enough to hold the shape, but not piping hotOther Indian sweets and desserts for festive season:
simply superb…..yummy n tempting recipe.
new dish to me looks so tempting
wow so perfectly made til mawa ke ladoo 🙂 fabulous clicks nupur !!
Delicious and wholesome looking ladoos. Excellent looking pics as well.
Deepa
Laddoos looks so tasty and yummy…….. Nice clicks too!!
looks too good.. yumm.. nice clicks.. 🙂
lovely laddoos…u have clicked it so well …its making me tempt
Never made khoya, but is that similar to Ricotta cheese or paneer? The laddoos looks delicious!!
Should be soft and moist…mmm yummy