Sesame seeds laddus are a winter classic, and for good reason. In many homes, making tilkut and sesame sweets during the colder months is both a tradition and a way to stay healthy. These laddus carry not just flavor and nutrition, but also the warmth and care passed down from mothers and grandmothers. Since both jaggery and sesame seeds generate heat in the body, they help keep you warm from within. They are rich in calcium, iron, and several essential vitamins and minerals that support overall health during winter.

Everyone in the family — from children to adults — can enjoy one sesame laddu a day. They help strengthen immunity, protect against colds and coughs, and provide long-lasting energy. And if you often crave something sweet during the day, homemade til laddus are far healthier than store-bought sweets. Here is how you can prepare them easily at home.

Ingredients
Use one and a half times the sesame seeds compared to jaggery. For example, for 500 grams of jaggery, take around 700 grams of sesame seeds for perfectly bound laddus. You can also add nuts like peanuts or almonds, which enhance both flavor and nutrition. In addition, you’ll need 7 to 8 green cardamoms and about two teaspoons of ghee.

How to make sesame jaggery laddus
• Start by cleaning the sesame seeds thoroughly to remove any tiny stones. Even a small pebble can spoil the entire experience.
• Heat a heavy-bottomed pan on medium flame, add the sesame seeds, and dry-roast them while stirring continuously. Roast until they smell aromatic and turn slightly golden.
• To check if they’re ready, crush a few seeds — if they crumble instantly, they’re perfectly roasted. Set them aside to cool.
• Once cool, crush the sesame seeds using a mortar and pestle. Grind them coarsely so that some turn powdery while others remain whole.
• If adding peanuts, roast them until the raw smell disappears, then crush them lightly. Chop any other nuts you’re using.
• Break the jaggery into small pieces. Heat a teaspoon of ghee in a heavy pan and melt the jaggery, stirring constantly until smooth and lump-free.
• Turn off the heat and immediately add the roasted sesame seeds, cardamom powder, and nuts. Mix everything thoroughly.
• Let the mixture cool slightly. Grease your palms with ghee and shape the mixture into laddus. Grease the plate lightly as well so they don’t stick.
• If the mixture begins to harden and the laddus don’t form easily, add a little warm ghee and continue shaping, or store the remaining mixture separately.
• Once the laddus cool completely, they will firm up nicely. Store them in an airtight glass container. They stay fresh for two to three months.