About This Recipe
Make Nepali sesame‑jaggery laddus in minutes—order roasted til, chaku and ghee with same‑day delivery from Sewapoint’s online grocery.
Ingredients
- 12 cups (≈250 g)Sesame seeds (white or mixed)
Dry‑roasted until nutty and lightly golden
- 21 cup (≈200 g), gratedJaggery (Chaku)
Unrefined sugar that melts into sticky caramel syrup
- 32 TbspGhee
Adds gloss and prevents laddus from drying out
- 4½ tspCardamom powder
Warm floral aroma
- 5¼ cupCrushed peanuts (optional)
Extra crunch and protein
- 62–3 TbspWater
Helps dissolve jaggery into syrup
Ingredients
- 12 cups (≈250 g)Sesame seeds (white or mixed)
Dry‑roasted until nutty and lightly golden
- 21 cup (≈200 g), gratedJaggery (Chaku)
Unrefined sugar that melts into sticky caramel syrup
- 32 TbspGhee
Adds gloss and prevents laddus from drying out
- 4½ tspCardamom powder
Warm floral aroma
- 5¼ cupCrushed peanuts (optional)
Extra crunch and protein
- 62–3 TbspWater
Helps dissolve jaggery into syrup
Instructions
- 1Heat a heavy skillet on medium. Dry‑roast sesame seeds, stirring constantly, until they pop and smell nutty (4–5 min). Transfer to a plate to cool.
- 2In the same pan, add grated jaggery and 2 Tbsp water. Cook on low, stirring, until jaggery melts and foams into a smooth syrup.
- 3Test syrup: drop a little in cold water; it should form a soft ball. If too soft, cook 30 sec more.
- 4Stir in ghee and cardamom. Quickly add roasted sesame (and peanuts, if using) and mix off‑heat until seeds are fully coated.
- 5Grease palms with a dab of ghee. While mixture is warm but safe to touch, pinch small portions and roll into tight balls ≈3 cm diameter.
- 6Place laddus on a greased plate to cool completely; they will firm up as the jaggery sets.
- 7Store in an airtight jar for up to 3 weeks and enjoy as a wholesome energy snack.
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