til mawa laddu
5 from 1 vote

Til mawa ke Laddoo : Sesame seeds sweet balls

Delicious Til mawa ke laddoo for keeping you warm and satisfy your sweet cravings.
Course Sweet
Cuisine North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 -15 Laddoos
Author Nupur @ The Veggie Indian


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. 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 hot