Pakistani Til Ke Laddu (Sesame Jaggery Balls)

About This Recipe

Til laddu are a classic South Asian winter sweet, made by toasting sesame seeds until fragrant and golden, then binding them with melted jaggery (unrefined cane sugar) into small, dense balls. In Pakistani households, especially in Punjab and Sindh, these are made in the colder months since sesame and jaggery are both considered warming foods, and the sweet doubles as a quick source of energy during winter. The technique hinges on getting the jaggery syrup to the right stage — melted and slightly thickened, tested by dropping a bit into cold water to see if it forms a soft, pliable ball — before folding in the toasted sesame. Too thin a syrup won't hold the laddus together; too thick and it turns brittle and hard to shape. These keep for weeks without refrigeration, which is part of why they became a practical make-ahead sweet for the colder months, stored in tins and offered to guests alongside tea.

Ingredients

Serves 14

• 2 cupssesame seeds
• 1.5 cupsjaggery(grated)
• 2 tbspwater
• 2 tbspghee(for greasing hands)
• 0.25 tspground cardamom

Instructions

1. 1

   Toast the sesame

   Toast sesame seeds in a dry, heavy pan over medium-low heat, stirring constantly, for 6 to 8 minutes until golden and fragrant. Set aside to cool slightly.

2. 2

   Melt the jaggery

   In a separate pan, melt grated jaggery with water over low heat, stirring, until fully dissolved, about 5 minutes.

3. 3

   Test the syrup

   Cook the jaggery syrup another 3 to 4 minutes until a drop in cold water forms a soft, pliable ball when pinched.

4. 4

   Combine

   Remove from heat and quickly stir in the toasted sesame seeds and cardamom, mixing until fully coated.

5. 5

   Shape the laddus

   While still warm, grease your palms with ghee and shape the mixture into small balls, working quickly before it hardens.

Variations

• •

  Add crushed peanuts or roasted chickpeas for a chunkier, more textured laddu.

• •

  Use jaggery powder instead of grated block jaggery for a faster, more even melt.

• •

  Add a pinch of ground ginger for extra warmth, common in winter versions.

Storage

Store in an airtight container at room temperature for up to 3 weeks; no refrigeration needed. Keep away from humidity, which softens and dulls the texture.

Frequently Asked Questions