#shorts Til Laddu

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Roast the sesame seeds over medium-low heat for 4 to 5 minutes, until fragrant and sizzling. Transfer to a wide bowl to cool.
2. In the same pan, roast the peanuts for 2 to 3 minutes, stirring constantly, until light golden spots appear. Transfer to a bowl to cool.
3. Off the heat, in the same hot pan, dry roast the coconut for 1 to 2 minutes until light golden brown. Transfer to a bowl.
4. Pulse the cooled sesame seeds and peanuts in a food processor 10 to 12 times, leaving some peanut pieces.
5. Add the coconut, jaggery and cardamom and process for 20 to 30 seconds until combined.
6. Add the ghee and pulse 4 to 5 times.
7. Transfer to a large bowl and knead with your hands until the oils release and the mixture holds together.
8. Shape 1 to 2 tablespoons of the mixture into balls by pressing and rolling in your palms. This makes about 20 to 22 ladoos.
9. Store in an airtight container at room temperature in a cool, dry place for up to 10 days.

Summarized from Ministry of Curry's video. Watch it for the details.

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