Till kay Laddu


  • Till (Sesame seeds): 3 kg
  • Gurr (Jaggery): 2½ kg
  • Pani (Water): 2 glasses
  • Sabz elaichi (Green cardamom): 5-6
  • Moongphali (Peanuts): 1 cup [crushed]
  • Badam (Almonds): 1 cup [crushed]
  • Kishmish (Raisins): ¼ cup


Step 1: Dry roast Till (Sesame seeds) until fragrant and set aside.

Step 2: Add Gurr (Jaggery), and Pani (Water) in a pan and cook till Gurr (Jaggery) melts and the mixture starts bubbling. Add Sabz elaichi (Green cardamom), mix, and cook till one string consistency is reached.

Step 3: Add Sheera, Moong phali (Peanuts), Badam (Almonds), Kishmish (Raisins) in roasted Till, mix and let the mixture cool for a little bit.

Step 4: Dip hands in Pani (Water) and make balls. If the mixture becomes hard, slightly heat the mixture and continue making the balls.

Yeah, it is ready.