On Makar Sankranti, delicious traditional sweets are made including til ke laddu (sesame seeds ladoo). People in Maharashtra exchange til-gul as tokens of goodwill, greeting each other with the words "til-gul ghyaa, aani goad-goad bolaa" meaning "accept this til-gul (sweet) and utter sweet words". In Goa, the festival is known as Sankrant. Goans distribute sugar-coated til sweets and wish each other, "til gull gheiat, godd uloiat" meaning "eat sesame sweets with jaggery and sweeten your talk". The significance of this delicacy is that we are like a sesame seed, a mere speck in this vast universe, have to always be down-to-earth and humble. Forgive, bury the hatchet, spread peace and sweetness.
Makar Sankranti, also known as Makara Sankranti, is a Hindu festival dedicated to the Sun God Surya. As Sankranti falls in the winter months of the region, women wear black clothes to attract the warmth from the sun. Scientifically, it marks the end of the cold winter months and onset of spring. Celebrating the change of seasons, from a harsher to a milder climate. A sign of hope and positivity. Time of rejoicing and a harvest festival in the farming communities. It is celebrated differently across the Indian subcontinent and known by various names. Observed with social festivities such as colourful decorations, exchanging treats and gift-giving, melas (fairs), dances, kite flying and bonfires.
The til ladoos are prepared with "chikki gur", which is much stickier and darker than the golden sugarcane gur. Jaggery or gur is melted with a dash of water, heated to a hard-ball stage and combined well with rest of the ingredients. Mixture shaped into small round balls, a sweet that can be enjoyed as a snack or for a quick sugar rush. Addition of ginger juice gives these ladoos a delightful taste.
Makar Sankranti, also known as Makara Sankranti, is a Hindu festival dedicated to the Sun God Surya. As Sankranti falls in the winter months of the region, women wear black clothes to attract the warmth from the sun. Scientifically, it marks the end of the cold winter months and onset of spring. Celebrating the change of seasons, from a harsher to a milder climate. A sign of hope and positivity. Time of rejoicing and a harvest festival in the farming communities. It is celebrated differently across the Indian subcontinent and known by various names. Observed with social festivities such as colourful decorations, exchanging treats and gift-giving, melas (fairs), dances, kite flying and bonfires.
The til ladoos are prepared with "chikki gur", which is much stickier and darker than the golden sugarcane gur. Jaggery or gur is melted with a dash of water, heated to a hard-ball stage and combined well with rest of the ingredients. Mixture shaped into small round balls, a sweet that can be enjoyed as a snack or for a quick sugar rush. Addition of ginger juice gives these ladoos a delightful taste.
Til ke Laddu (Sesame Seeds Ladoo)
(Yields 18 to 20)
Ingredients:
1 1/2 cups sesame seeds
1 1/2 cups chikki gur (jaggery)
1/4 cup desiccated coconut
2 teaspoons ginger juice
1/4 teaspoon cardamom powder
1/3 cup cashewnuts (chopped)
1 tablespoon ghee
1/2 cup water
Method:
In a pan, dry roast sesame seeds stirring continuously until pale golden in colour. Remove and set aside. Then, in the same pan, lightly roast coconut.
Transfer the above roasted ingredients in a plate.
In a heavy bottomed pan, heat ghee and add jaggery. Once the jaggery starts to melt, stir in the water. Cook on low heat stirring continuously until it foams and reaches a hard-ball stage.
Mix in the roasted ingredients, cashewnuts, cardamom powder and ginger juice. Continue stirring on low flame until the mixture is well-combined. Then, transfer onto a plate. (No need to grease the plate). When slightly warm, form small balls and set aside to harden.
Store ladoos in an airtight container.
Note:
(Yields 18 to 20)
Ingredients:
1 1/2 cups sesame seeds
1 1/2 cups chikki gur (jaggery)
1/4 cup desiccated coconut
2 teaspoons ginger juice
1/4 teaspoon cardamom powder
1/3 cup cashewnuts (chopped)
1 tablespoon ghee
1/2 cup water
Method:
In a pan, dry roast sesame seeds stirring continuously until pale golden in colour. Remove and set aside. Then, in the same pan, lightly roast coconut.
Transfer the above roasted ingredients in a plate.
In a heavy bottomed pan, heat ghee and add jaggery. Once the jaggery starts to melt, stir in the water. Cook on low heat stirring continuously until it foams and reaches a hard-ball stage.
Mix in the roasted ingredients, cashewnuts, cardamom powder and ginger juice. Continue stirring on low flame until the mixture is well-combined. Then, transfer onto a plate. (No need to grease the plate). When slightly warm, form small balls and set aside to harden.
Store ladoos in an airtight container.
Note:
- To make ginger juice, peel, wash and grate ginger. Then squeeze out the juice from the grated pieces. Strain and use.
- Hard-ball stage is at 250 F to 265 F (125 C to 133 C). To check the consistency of the heated jaggery, drop a spoonful into cold water. The ball will hold its shape between your fingers and flexible enough when pressed.
- If desired, 1/4 cup roasted crushed peanuts can be added or use any other nuts.
- Desiccated coconut can be processed into smaller pieces.