Volume I · Jan 6

Til–Gud–Saunth Mini Ladoo (soft-set)

Name: Til–Gud–Saunth Mini Ladoo (soft-set)
Yield: 16 servings
Ingredients: Sesame seeds (til) — 1 cup white til (120 g); Jaggery (gur) — ½ cup grated, packed (100 g); Almonds — 15 almonds, finely powdered (20 g); Dry ginger (saunth) — 1 tsp dry ginger powder (2 g); Green cardamom — ¼ tsp powder (4 pods) (1 g); Ghee (cow) — 1 tbsp (15 g); Water — 1 tbsp (15 ml)

JanuarySweet

Serves: 16
Portion: 1 mini ladoo (≈15 g)
Time: Cook 20 min
Texture: Soft-chewy
Season: WinterJanuary
Dosha: Vata
Pitta
Kapha
Vata-pacifying, warming

Ingredients

What you need

Custom servings

Ingredients for 16 servings
Ingredient	Household measure	Quantity (16 servings)	Café batch ×5
Sesame seeds (til)	1 cup white til	120 g	600 g
Jaggery (gur)	½ cup grated, packed	100 g	500 g
Almonds	15 almonds, finely powdered	20 g	100 g
Dry ginger (saunth)	1 tsp dry ginger powder	2 g	10 g
Green cardamom	¼ tsp powder (4 pods)	1 g	5 g
Ghee (cow)	1 tbsp	15 g	75 g
Water	1 tbsp	15 ml	75 ml

Method

How to cook it

Step 1: Dry-roast sesame on low 4–5 minutes until it begins to pop and turns pale gold; cool.
Step 2: Coarse-grind half the sesame in a mixer — this makes softer ladoos.
Step 3: Melt ghee, add jaggery and water; stir on low 2–3 minutes until melted and bubbling (a drop in water forms a SOFT ball — do not take to hard crack).
Step 4: Off the heat, mix in all sesame, almond powder, saunth and cardamom.
Step 5: While warm, grease palms with ghee and shape 16 balls of about 15 g.