Ingredients
Base
- 2 cups (260g) white sesame seeds (or black, or a mix)
- 1 cup (200g) jaggery, grated or broken into small pieces
- 3 tbsp water
Flavoring
- ½ tsp cardamom powder
For hands
- 1 tsp ghee
Instructions
Toast sesame
- Place sesame seeds in a dry pan over medium heat. Stir continuously — they jump and scatter easily once hot.
- Toast for 5–7 minutes until the seeds turn lightly golden, start to pop, and smell distinctly nutty. White sesame is done when it takes on a faint cream-to-gold color; black sesame is harder to judge by color alone, so rely on the popping sound and the smell.
- Don't let them brown — burnt sesame is bitter and there's no recovering from it.
- Transfer to a wide plate or bowl and cool completely. The seeds must be at room temperature when the hot syrup is added; warm seeds make the syrup seize unevenly.
Make jaggery syrup
- Combine jaggery and water in a small heavy-bottomed pan. Cook over medium heat, stirring until the jaggery fully dissolves.
- Once dissolved, stop stirring. Let it cook undisturbed until it reaches soft-ball stage — drop a small amount into a bowl of cold water. It should form a soft, pliable ball that holds its shape but yields when pressed. This takes about 3–4 minutes after the syrup comes to a boil.
- Don't undercook (laddoos won't bind and will fall apart) or overcook (laddoos will be rock hard). If you have a thermometer, target 235–240°F (112–115°C).
Shape
- Pour the hot syrup over the sesame seeds immediately. Add cardamom. Mix quickly with a spoon to coat all the seeds evenly.
- Grease both palms generously with ghee. While the mixture is still warm and pliable, scoop up a portion and press firmly into a ball. The mixture should hold with firm pressure.
- Work as fast as you can — you have roughly 3–4 minutes before the mixture becomes too stiff to shape. Set finished laddoos on a greased or lined plate.
- If the mixture sets before you've finished shaping: return it to the pan over the lowest heat for 30 seconds, scraping gently, until it becomes pliable again.
- Leave to cool completely and set firm before storing, about 15 minutes.
Storage
- Room temperature: Airtight container for 2–3 weeks. These keep better than most laddoos.
- Do not refrigerate: Cold air draws moisture and makes the jaggery tacky and sticky.
Variations
- With peanuts: Replace half the sesame with dry-roasted, skinned peanuts, roughly crushed. A common and substantial variation.
- With coconut: Mix in 3 tbsp desiccated coconut with the sesame just before adding the syrup.
- Black sesame only: Stronger, more bitter flavor and a dramatic dark color. Popular in some regional versions.
Notes
- Soft-ball stage is the single most critical step in this recipe. Use a small bowl of cold water as your test — it's more reliable than timing alone, since jaggery varies in moisture content and can reach temperature faster or slower than expected.
- Different jaggery brands vary in moisture. Drier, crumblier jaggery dissolves faster; softer jaggery takes longer.
- Greasing your hands thoroughly before shaping is not optional — the mixture is very sticky and hot.
- Til laddoos taste better after a few hours once the flavors settle, but are perfectly good immediately.
Added Oct 6, 2026 · Updated Oct 6, 2026