Sesame Seed Laddoo Sweet Balls
Til aur Khoa Laddoo
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
250 gm. skinless sesame seeds
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
Measure all ingredients and keep aside.
Dry fry sesame seeds in a frying pan until lightly browned and there is a distinct aroma of sesame oil.
Cool, grind coarsely and keep aside.
Fry khoya in a wok or pan until it changes colour to pink…ish. Turn heat off.
Cool a little and add sesame seeds and sugar. Wait until the mix is cool enough to handle but not cold.
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.
Place on a tray until completely cool.
Store in an air tight boxes.