Dry roast til on a pan on medium to low heat till they splutter. Bring to a plate.
In the same pan heat ghee. Add chopped Jaggery and 2 tsp water.
Saute till the jaggery melted. Cook on low heat for 2-3 minutes.
To test jaggery consistency, add a drop of melted gud/jaggery to 1/4 cup of water. If jaggery drop sticks to its place in the cup of water, then it's time to add roasted til.
Mix til and pepper powder and ensure coating of gud with til.
Bring down the til mixture to a plate.
Wet both palms with water. Make the ladoos of gud and til mixture when it's hot.
When the til ladoos cool down, the became tight and hard. Enjoy this tasty gud ladoos.
Thanks
