Makar Sankranti Recipe: Til and Nariyal Laddoo

Executive Chef Ishika Konar of the Atmantan Wellness Centre, Pune, has a recipe to help you celebrate this lively festival on a sweet note.

Til and Nariyal Laddoo

Serves: 15 portions

Ingredients

  • 500 gm fresh desiccated coconut
  • 200 gm palm jaggery 
  • 50 gm white til or white sesame seeds, roasted
  • 20 gm black til or black sesame seeds, roasted
  • 5 gm cinnamon powder
  • 5 gm green cardamom seeds, powdered
  • 100 ml cow’s ghee
  • 50 ml water

Method

  • In a heavy-bottomed pan, heat water, ghee and jaggery. 
    Add cinnamon and cardamom powder.
    Cook for a few minutes till the jaggery melts and turns into a sticky mixture. 
  • Add desiccated coconut and cook on low heat for about 10 to 15 minutes. 
    Add roasted sesame seeds and mix well. 
  • Turn off the heat and when the mixture cools down a bit, start making small laddoos (one laddoo should be approximately 15 gm in weight). 
  • You can eat them immediately or store it away in an air-tight container. 
  • RECIPES! RECIPES!

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