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@Thodasatwistkitchen




Ingredients:

Black sesame seeds (til) – 2 cup

Rice flour – 6 tablespoons

Grated coconut – ½ cup (plus extra for coating)

Jaggery (gudh) – 1 cup

Ghee – 2 teaspoons

Water – 2 tablespoons (for jaggery syrup)


Instructions:

1. Roast the Sesame Seeds

Heat a dry pan on medium heat and roast the black sesame seeds until they start to pop and release a nutty aroma.

Remove from heat and set aside to cool.



2. Cook the Rice Flour and Coconut

In the same pan, add 2 teaspoons of ghee.

Add the rice flour and stir it continuously for 5 minutes until fragrant and lightly toasted.

Add the grated coconut and roast for another 5 minutes. Set aside.



3. Prepare the Jaggery Syrup

In a separate pan, melt the jaggery with 2 tablespoons of water over low heat.

Cook until the syrup reaches a one-string consistency (1 tar chashni).



4. Combine Ingredients

In a large bowl, mix the roasted sesame seeds, rice flour-coconut mixture, and jaggery syrup.

Stir everything well until combined, ensuring the mixture is warm enough to shape.



5. Shape the Laddus

Grease your palms with a little ghee, take small portions of the mixture, and roll them into laddus.



6. Coat with Coconut

Roll the laddus in extra grated coconut to coat them evenly.



7. Serve and Store

Let the laddus cool completely and store them in an airtight container.









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