Heat a kadai and add sesame seeds in it. the pan should on a low heat.on a low flame roast the sesame seeds. the sesame seeds pop and change colour. remove and keep aside in a plate.allow cool completely
Making jaggery syrup for til laddu
in the same kadai, take a jaggery and 2 tbsp water.keep the kadai on the stove top on a low flame.keep on stirring the jaggery so that it dissolves.
To check the jaggery is prepared or not, take 1 tbsp water in a small bowl. drop a bit of jaggery solution in the water. remove it and it should be sticky and form itself into a soft ball.
Making til ke laddu, switch off the flame and add the dry roasted of sesame seeds with the jaggery solution very well.
Keep the pan down.
when the mixture is still hot, begin to form sesame ladoo from it. if too hot, then wait for a minute and then form the ladoos.
Spread some oil in your palms to form the ladoos.
Store in an airtight jar at room temperature.serve til ke laddu ladoo during makar sankranti.
