Go Back
Sesame Laddu stacked in a bowl
Print Recipe

Sesame Laddu Recipe - Nuvvula Undalu | Til Gud Ladoo

Sesame Laddu Recipe With Jaggery - Nuvvula Undalu is a traditional Indian sweet made with sesame seeds, a healthy yet very tasty snack option.
Prep Time10 minutes
Roasting Time15 minutes
Total Time25 minutes
Course: Dessert / Festival Sweet, Snack / Festival Recipe
Cuisine: Indian
Keyword: Sesame Laddu, Til Ke Ladoo, Nuvvula Undalu, Ellu Urundai,
Servings: 4
Author: Padma Veeranki

Ingredients

  • 1 cup Sesame Seeds
  • 1/4 Cup Peanuts
  • 2 tbsp Desiccated Coconut
  • 1 Cup Grated Jaggery
  • 1 tbsp Ghee/Water or Milk as required for binding

Instructions

  • Roast the sesame seeds on low heat until they become light brown in colour & turn aromatic. Transfer to a bowl & cool down completely.
  • Similarly roast the peanuts till you get a light golden hue. Remove and set a side. Once the peanuts cool down, remove the skin. You can skip this step and also use roasted unsalted peanuts.
  • Turn off heat and add desiccated coconut. The heat in the pan is sufficient to lightly toast the coconut.
  • Transfer roasted sesame seeds to a mixer jar keeping aside 2 tbsp of roasted whole sesame seeds. Grind coarsely & transfer to a bowl.
  • Add peanut coconut mixture and grated jaggery to the mixer jar. Grind coarsely and transfer to the bowl with sesame seeds mixture.
  • To this mixture add in the whole roasted seeds we set aside. Also add a little cardamom powder for flavour and mix well.
  • Divide into small portions and hold tight and make small balls of the mixture.
  • You will be easily able to form the balls because sesame has lot of oil in it. Just in case you cannot form the ladoo, add 1-2 tea spoons of ghee, warm water or milk while making the laddus for binding. Check notes for tips!!

Recipe Video

Notes

  • You also can use black sesame seeds for this recipe ir even a mixx to white & balck sesame seeds.
  • Make sure to roast peanuts patiently, otherwise it will get burnt and not roasted from inside.
  • Same with sesame seeds, roast in medium low heat. They should just turn light brown, do not burn them.
  • Make sure to use good quality jaggery as we will not be preparing syrup & straining to remove impurities.
  • You will be easily able to form the balls because sesame has lot of oil in it. Just in case you cannot form the ladoo add a little ghee to the mixture, mix it well and make the ladoo. For longer shelf life, I recommend using a ghee to bind laddus if needed.
  • You can also add 1-2 tea spoons of warm water or milk while making the laddus for binding. But, this is only for less quantity as it will have lesser shelf life.
  • You can also make the ladoo with just sesame and jaggery. 
  • If you are allergic to peanuts, cashew or almond can be substituted. 
  • Use desiccated coconut , not fresh coconut in the recipe. 
  • Cardamom is optional, but gives a nice aroma to the laddu. 
  • You can also add 1 tsp (as per taste) Dry Ginger Powder for a different taste.