2 cups white sesame seeds (white til)
1 cup jaggery (gud)
1 tbsp ghee (clarified butter)
2 tbsp cashew nuts (optional, roughly chopped)(kaju)
2 tbsp almonds (optional, roughly chopped) (badam)
7-8 green cardamom powder (optional) (elaichi powder)
Heat a kadhai or deep non-stick pan then add til to it and roast them until bit golden-brown on low-medium flame, stirring continuosly (don’t roast til too much otherwise til will get burned and it won’t taste good).
Remove them in a plate and when they come to room-temperature, grind 1 cup til roughly and mix them well with rest of the roasted til.
Now add 1 tbsp ghee in same pan or kadhai and add jaggery to it.
On low-medium flame cook jaggery, stirring it continuosly until jaggery gets completely melted.
Now add 2 cups of roasted til, cashew nuts, almonds and cardamom powder to it and mix properly.
Now remove the mixture on a ghee greased plate and let it cool a bit.
Then start making ladoos from the hot mixture.
Remember don’t let the mixture cool down completely otherwise you won’t be able to make ladoos of your desired shape.
Note: Store ladoos in air tight container and enjoy till 3 months.