Makar Sankrati: Secrets to Perfect Besan Til Ke Ladoo for Your Festive Celebrations

Makar Sankranti is a celebration of flavors, traditions and giving. One of the best things about this season is Besan Til Ke Ladoo. These golden nuggets of goodness combine the earthy goodness of roasted gram flour with the nutty flavor of sesame seeds and the sweetness of sticky jaggery. They are not just for the taste buds; they are a reminder of family get togethers, kitchen gossip and the warmth of community.

If you have ever wondered what makes these ladoos so special, it is all in the balance. The perfect Besan Til Ke Ladoo is aromatic, slightly crumbly and melts in your mouth with every bite. Getting that consistency and flavor might seem daunting especially if it is your first time but it is easier than you think!

So, put on your apron, roll up your sleeves and get into the festive spirit.

Step-By-Step Guide For Besan Til Ladoo

Besan Til Ke Ladoo is a traditional Makar Sankranti recipe, perfect to enjoy with family and friends. Here is how to make besan til ladoo:

Ingredients (for 10-12 ladoos):

• 1 cup besan (gram flour)
• ¼ cup til (sesame seeds)
• ¾ cup jaggery, grated
• 2 tbsp ghee (clarified butter)
• ¼ tsp cardamom powder (optional)
• A pinch of salt (optional)

Method:

1. In a pan, lightly roast the til over low-medium heat until it turns golden and releases the aroma. Set it aside.
2. In the same pan, add the ghee and let it melt. Add the besan and roast it on low heat, stirring constantly to prevent burning.
3. Roast until besan turns golden and aromatic, about 8-10 minutes.
4. In a separate pan, heat the jaggery with a little water (about 2-3 tbsp) until it melts and forms a syrup. Keep the consistency slightly thick, not too hard.
5. Once the besan is roasted, add the til, cardamom powder and a pinch of salt (if using) to the besan. Add the jaggery syrup to the mixture and mix well.
6. Let the mixture cool slightly until it is warm but not too hot to handle. Grease your hands with ghee and shape into small, round ladoos.
7. Allow the ladoos to cool completely and harden. Serve and enjoy these delicious, festive ladoos!

Simple Tips To Make Besan Til Ladoo

1. Choose the Right Besan (Gram Flour)

The base of any good Besan Til Ke Ladoo is besan, so always use fine quality, fresh besan for a smooth texture. Go for the flour with a pale-yellow color, it will give you a better flavor and texture than the darker, older flour.

2. Roast Besan on Low Heat

Roasting besan requires patience, make sure to always roast on low to medium heat, stir continuously to avoid burning. Slow roasting helps the flour to develop a nice nutty aroma which is the soul of these ladoos. If you rush the roasting, besan can become raw or unevenly roasted and affect the taste and texture.

3. Add Ghee Generously

Ghee is the binding agent for the ladoo mixture and gives them that rich, sinful taste. Use good quality, pure ghee for the best results. It not only adds flavor but also helps the ladoos to hold their shape. Make sure to add enough ghee while roasting the besan and mix well so the ladoos do not become dry or crumbly.

4. Get the Jaggery Syrup Right

Jaggery is what gives these ladoos their unique flavor, when making the jaggery syrup, melt the grated jaggery in a pan with a little water. Keep the syrup slightly thick but not hard. This will ensure the ladoos are not too sweet or too hard. You can also add a pinch of cardamom powder to the syrup for extra flavor.

5. Add Freshly Roasted Til (Sesame Seeds)

Til is the soul of Besan Til Ke Ladoo, roast them lightly till golden brown to bring out the nutty flavor. Adding roasted til to the besan mixture gives these ladoos their crunch and taste. Do not skip this step, freshly roasted til makes all the difference.

6. Check the Syrup Consistency

Before adding the jaggery syrup to the besan mixture, make sure it has reached the right consistency. To check, drop a small amount of syrup in a glass of cold water. If it forms a soft ball, it is good for ladoos. If it is too thin, the ladoos will not hold shape and if it is too thick, they will be too hard.

7. Grease Your Hands

While shaping the ladoos, grease your hands with a little ghee. This will prevent the mixture from sticking to your palms and will help the ladoos to shape smooth and round and won’t break while setting.