TIL MAWA LADOO WITH GOODNESS OF JAGGERY
It's Lohri today, the harvest festival of Punjab and Haryana. It marks the end of winters and also welcomes the long summer days. The day is celebrated by singing folk songs, lighting a bonfire, and relishing sweets made with sesame seeds and jaggery.
Tomorrow on 14th January 2021 auspicious festival of Makar Sankranti will be observed which marks the first day of the Sun's transition into the sun sign Capricorn or Makara in Hindi. The day is celebrated by chanting mantras, dressing up, flying kites, and exchanging sweets and ladoos made of sesame seeds and jaggery.
If we closely observe there are striking similarities between Lohri and Makar Sankranti. Both are harvest festivals celebrated around the same time of the year. No wonder they are known as Twin Festivals. Both the days are marked by worshipping the elements of nature, The Fire and The Sun. Lohri marks the beginning of the new financial year while Makar Sankranti marks the arrival of a new crop. The common element of festive food is til(sesame seed)and gur(jaggery).
Special festive preparations with the new produce sesame seed combined with jaggery and nuts are made almost in all households. What I love the most about traditions is that everything is so scientifically connected. Sesame seeds rich in protein and fiber provide much-needed warmth to our body. When combined with jaggery and nuts it doubles the benefits. This Sankranti I decided to make this rich and decadent til mawa ladoo and share its recipe with you all.
About the recipe
The recipe of til mawa ladoo is loaded with the goodness of til and gur. Mawa or khoya gives a wholesome texture to the ladoos. The til mawa ladoo has a distinct nutty flavor of sesame seeds which is well blended with mawa.This soft textured ladoo amps up the sweetness of Lohri and Sankranti.
These Til Mawa ladooo
✔ are made with warm sesame seeds
✔ are filled with natural sweetener jaggery
✔ are a good source of energy
✔ make rich festive sweet
Cuisine : Indian
Course : Dessert
Prep time : 25 minutes
Cooking time : 10 minutes
Servings : 15
125 gms Sesame seeds
125 gms Jaggery(grated)/ Jagger powder
200 gms Mawa
2 Tbsp desiccated coconut
3 Tbsp chopped pistachio(unsalted) and cashew
1 Tsp cardamom powder
Edible silver foil and rose petals to garnish
Heat the pan and dry roast the sesame seeds for 5 minutes on low flame. Switch off the flame.
Transfer the sesame seeds to a plate and let them cool down to room temperature. Take out 2 tablespoons of sesame seeds in a separate glass bowl.
Transfer the cooled sesame seeds from the plate to a grinder jar leaving behind the sesame seeds in a glass bowl to use later.
Pulse 2-3 times to make a coarse powder.
5. In the same pan add mawa and roast for 5- 7 minutes.
6. The mawa starts releasing ghee and comes together, switch off the flame as it turns the color a little.
7. Add grated jaggery, powdered sesame seeds, cardamom powder to the mawa.
8. Mix it well and let it cool for 5-7 minutes.
9. Now add desiccated coconut and chopped mixed nuts and mix it well.
10. Take a tablespoon of mixture and roll in between your palm to shape it into a ladoo.
11. Take the sesame seeds kept aside in step 2 on a plate, add some chopped nuts and roll each ladoo in this to evenly coat the ladoos with sesame seeds and nuts.
12. Let the ladoos cool down completely before storing them.