Sesame Seed Laddoo Sweet Balls
Til aur Khoa Laddoo

Mamta Gupta

Til laddoo can be made and stored in airtight box for a few weeks, longer in a fridge but should be served at room temperature. Makes 20-25

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250 gm. skinless sesame seeds
250 gm. Khoya or Mawa 1 / Khoya or Mawa 2.
or khoa or mawa (milk condensed until it becomes solid). It can be bought from large Indian stores or Indian sweet shops as a block.
300 gm. castor or ground sugar


1.Measure all ingredients and keep aside.
2.Dry fry sesame seeds in a frying pan until lightly browned and there is a distinct aroma of sesame oil.
3.Cool, grind coarsely and keep aside.
4.Fry khoya in a wok or pan until it changes colour to pink…ish. Turn heat off.
5.Cool a little and add sesame seeds and sugar. Wait until the mix is cool enough to handle but not cold.
6.Take approximately 1-2 tbs. of the prepared mix at a time in your hand and squeeze/roll it firmly between the palm and fingers, to make it into a small but firm ball. Squeezing is necessary to make the laddoo compact enough to hold together. Continue until all laddoos are made.
7.Place on a tray until completely cool.
8.Store in an air tight boxes.

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