Sesame Almond Laddoos
7 Jan
I don’t exactly have a sweet tooth. The effort needed to prepare most desserts doesn’t match up to the high I get in eating them. So I doff my hat to Sailu’s recipe for til laddoos – the simplicity and attractiveness of these sweets shook my no-dessert spell. Here is my version – sesame almond laddoos. As an almond fan (or shall we say, "nut nut"), I hiked the amount of almonds to make up for the omission of oatmeal. The result was not bad at all.
I took a boxful of sesame almond laddoos with me to work and they were snapped up in a trice.
You Need:
- White sesame seeds – 1 cup [buy here]
- Raw unsalted almonds – 1/2 cup [buy here]
- Jaggery powder – 3/4 cup (adjust to taste) [buy here]
- Cardamom powder – 1/2 teaspoon [buy here]
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How To Make Sesame Almond Laddoos:
Soak the almonds overnight in a cup of water.
Roast a cup of sesame seeds on low flame till they turn golden and give off an aroma. This would take about 4-5 minutes. Transfer roasted sesame seeds to a wide dish and let cool.
Peel the almonds and roast them for 3-4 minutes on low flame, till they begin to turn golden on both sides. Let cool.
Grind the almonds to a coarse powder. Keep aside, then grind the sesame seeds to the same consistency. Blend in jaggery and cardamom. Finally add almonds powder back in and give the grinder another run to blend well.
The original recipe called for some milk, which I skipped since it might have reduced the laddoos’ shelf life, besides the almond-sesame mixture was moist enough to ball up without milk.
Make small balls of the mixture. Store in an airtight jar. Sesame almond laddoos stay good for at least a week at room temperature.
Notes:
For another style of sweet balls, try coconut date bonbons. Want more sweet ideas? Here are a few:
You can do lots with sesame! Try these savory recipes:
This looks delicious. Now I just have to find jaggery and I will give this a try. Thanks for sharing!!
Thanks for stopping by, Baltic Maid. I hope you did try it out and liked it.
To use light brown sugar and dark brown sugar …mix equal quantities to get Jaggery…used in a lot of Indian cuisine desserts and for sweetening component of a savory dish. Another choice is maple syrup…or thick molasses…they give you the taste of jaggery. In this dish……maple syrup is ideal to make all the nuts and flour jell to make them into round balls of your size…preferences…dampen your hands with butter or coconut oil for easing molding intoballs. Enjoy this recipe. Jaggery is found in Indian stores or in a Mercada…for palm sugar. Use a sharp knife as it is a tough task…but in Indian stores in your city….in USA you can also powdered coarsely…they end as a mixture of light and dark brown sugar…while storing this mixture…it hardens up real quick. Placing this in a bowl in the microwave for thirty seconds will soften ready to use. Or even light brown sugar to regular sugar in equal spoonfuls make jaggery for you. You have several options.If you need more ideas…you can contact me thru Facebook.
This looks really good and healthy too! I am wondering if I can make it with slivered almonds?
I’m sure you can. You might have to add a little milk for holding the laddoos together. Let us know how it turned out.