Moongfali Til Laddoo

Ingredients

• 1/3 Cup White sesame seeds
• 1/4 cup Peanuts
• 1/4 cup Desiccated Coconut
• 1/2 cup Jaggery
• 3 tbsp Water
• 1/4 cup Cardamom powder
• Oil a bit for greasing

Instruction

Step 1: Heat a kadai and add white sesame to it. The kadai should not be too hot but on a low heat.

Step 2: Now roast sesame seeds on low flame and stir at intervals until the sesame seeds pop and change colour.

Step 3: This will take about 2 to 3 minutes (Do not brown them). Once done roasting, remove sesame seeds from the kadai and set in a plate.

Step 4: Then add peanuts. Dry roast the peanuts on a low heat, stirring often until they become crunchy.

Step 5: Remove the peanuts in a plate. Allow them to cool.

Step 6: In the same pan, add the desiccated coconut, stir and roast the coconut until light golden brown.

Step 7: When the peanuts are cooled down, crush them coarsely.

Step 8: Add the coarsely ground peanuts to the roasted coconut and sesame seeds. Next add the cardamom powder, mix well and set aside.

To Make Jaggery Syrup:

Step 1: In the same kadai, take jaggery and water. Keep the kadai on a low flame and keep stirring the jaggery so that it dissolves in the water.

Step 2: Simmer the jaggery and water on a low flame. It will start bubbling first. You have to continue to cook to a soft ball stage in the jaggery solution.

Step 3: Now, start to shape til laddoos, spread some oil or water on your palm to shape the laddoos.

Step 4: Make all the till laddoo this way.

Step 5: Serve and enjoy!