Til–Gud Ladoo recipe
Simple ingredients, big festive taste.
- 1½ cups sesame seeds (til), lightly roasted
- 1 cup jaggery (gud), chopped
- ½ cup grated dry coconut
- ¼ tsp green cardamom powder
Optional: a spoon of ghee (for aroma), chopped peanuts, or a pinch of dry ginger powder (saunth) for extra warmth.
- Roast til on low flame until fragrant (do not burn). Cool completely.
- Coarsely grind sesame and jaggery together using a mixer or mortar & pestle.
- Transfer to a plate. Add coconut and cardamom powder. Mix well.
- Divide into equal portions. Shape into lemon-sized ladoos by pressing firmly.
- Store in an airtight jar. Enjoy over the next 1–2 weeks.
Sesame seeds (til) lightly roasted 1 1/2 cups, jaggery chopped 1 cup, grated dry coconut 1/2 cup, green cardamom powder 1/4 tsp. Grind til and jaggery to a coarse mixture, add coconut + cardamom, shape lemon-sized ladoos, store airtight. fileciteturn8file0
Tips for perfect ladoos
Small details that make big difference.
Roast sesame on low flame until it smells nutty. Over-roasting makes it bitter.
Coarse grinding gives the best bite. Too fine can feel pasty.
If jaggery is cold and not binding, warm the mixture slightly and roll quickly.
Serve with hot chai, or add chopped peanuts for a crunchy variation. For a festive platter, pair with gajak, chikki, or ganne ki kheer.
Why til and gud are special on Sankranti
Til (sesame) and gud (jaggery) are not just ingredients—they’re part of the festival meaning.
Sesame and jaggery are popular winter foods—energy-dense and comforting for the cold mid-January season.
Many communities exchange til–gud sweets as a friendly gesture—sharing sweetness and good wishes.
Sankranti is harvest time. Sweets made from seasonal crops (sesame, sugarcane/jaggery) celebrate abundance.
“Til-gul ghya, god god bola.” — Take sesame-jaggery and speak sweetly.
Send Sankranti cards & messages
Kept consistent across the themed Sankranti pages. fileciteturn8file0