How to make Sesame Jaggery Diwali sweet, sugar free laddoo

til laddoo

Sesame Jaggery Sugar free laddoo

By Anisha Sharma
A traditional family recipe sesame jaggery laddoos are prepared on Diwali and Ekadashi days in winter for bhog for Sri Krishna in my home. White sugar is not a traditional ingredient for bhog or Vaishnav cusine. Jaggery (sugarcane gur), misri, khajoor gur/Date Jaggery was used instead.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

20-24 laddoo


  • White Sesame seeds (lightly toasted): 1 cup
  • Jaggery (lumps or powder): 1 cup
  • Khoya (Thickened milk to a dry consistency. No sugar added.): 1 cup
  • Dessicated coconut: 1 cup
  • Green cardomom powder (freshly ground has more flavour): 1/4 tea spoon
  • Nutmeg powder (If cardomom is not available): 1 pinch


On a low flame, in a heavy bottomed pan, toss the seasame, till it changes colour, and you get a nutty aroma. Take off the flame immediately.

Keep aside a spoonful of seasame seeds.

Blend the remaining, lightly toasted seasame seeds with jaggery, khoya, dessicated cocunut and cardomom or nutmeg in a blender, into a fine consistency.

Use your plams to roll small portions of the mixture into balls/laddoos.

Roll all the laddoos in a plate with a spoonful of seasame seeds.

The balls must be made when the mixture is warm from the blender. Use a dash of water on your palms to roll the laddoos easily. If you are not comfortable working with the warm mixture, make barfi instead of laddoo by spreading the mixture on a lightly buttered tray/plate. Sprinkle the spoonful of seasame seeds. Cut into pieces and allow to cool till the mixture sets into barfi pieces.

See another variation of Til Laddoo

Ayurvedic implication of Sesame Jaggery Laddoo

Jaggery and Til pacify vata and pitta.
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