This recipe comes with a warning. Once done, resist picking up a laddoo and popping into your mouth. Its extremely addictive. And as they say ..... no one can eat just one.
There is a trick to making this laddoo of just the right texture. It has to be light , crisp and the sweetness just enough. Its easier than it sounds actually. Just the right proportion will give you a til laddoo worth flaunting. This recipe has been corrected till I finally got the right proportion. No, its not the recipe handed down by my mum, but something that has evolved over the years.
Ingredients:
500 gms polished til
350 gms gud or jaggery
1/2 cup mixed sliced nuts ( Almonds, Pistachios, Cashews)
2 tblsp small golden raisins
4 green cardamoms crushed
tblsp lemon juice
Heat a heavy bottommed pan and dry roast the til on a slow flame. The colour should not change, but the til puffs up slightly once it is well roasted. Keep aside and cool. Grate the gud and melt in the heavy bottommed pan. Add 2 tblsp water to help melt it. Once it melts, it starts bubbling. Cook on a low flame till the mixture turns golden brown. Add the lemon juice. In a small bowl of cold water , put in a drop full of the mixture. Pick the drop, roll in your fingers and drop it back into the ater. It will make a sound like a piece of gravel hitting metal. The syrup is now ready. Mix the raisins, nuts and til seeds and pour into the syrup. Mix well. Grease your palms with a little ghee and roll , lemon sized balls of the mixture. Allow to cool completely before storing. The laddoos will keep well for over a months, though they may not last that long.
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