Til Atta Laddu Recipe
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Til Atta Laddu Recipe

Suggestions:

  • While roasting sesame seeds, make sure the flame is medium and saute until they turn slightly brown in color. If sesame seeds are overcooked then they may taste bitter. Also roast the flour on medium flame. 
  • Til-atta ladoo are prepared with jaggery. Jaggery khand is used but boora or powdered sugar can also be used.

Ingredients for esame seeds Wheat Flour Laddu

  • Sesame seeds - 1 cup (150 grams)
  • Wheat flour - 1 cup (125 grams)
  • Khand - 1 cup (200 grams)
  • Cashews - 10-12
  • Desi ghee - 1/2 cup (125 grams)
  • Pistachios - 6-7

How to make Sesame seeds Wheat Flour Laddu Recipe

Chop the cashews in small pieces and thinly slice the pistachios. 

Preheat a wok with heavy base and dry roast the sesame seeds until there is slightly change in color and they turn puffy. Take out sesame seeds in a separate plate. 

Add ghee in wok and keep 2-3 tsp ghee for later use. Allow the ghee to melt. Now add wheat flour in wok and stir constantly on medium-low flame until it gets little brown in color and you get good aroma. Take out roasted wheat flour in any big bowl. Keep 1/4 sesame seeds aside for later use and coarsely grind the rest. Mix the grounded sesame seeds as well as whole sesame seeds in the flour. Also add chopped cashews and pistachios, khand into it. Mix all ingredients really well. Mix rest of the ghee as well. Mixture for making ladoo is ready.

Take little amount of mixture and with help of both hands, roll giving it a round shape. Place the ladoo in a plate and likewise prepare all ladoos. 

Delectable Til-atta ladoo are ready. Keep the ladoos in plate as it is so that they turn dry. Store the ladoos in a container and enjoy eating for up to 2-3 months. 

Suggestions:

  • While roasting sesame seeds, make sure the flame is medium and saute until they turn slightly brown in color. If sesame seeds are overcooked then they may taste bitter. Also roast the flour on medium flame. 
  • Til-atta ladoo are prepared with jaggery. Jaggery khand is used but boora or powdered sugar can also be used.