Sesame and jaggery Cakes

Sesame Vadi in Marathi

Approx 20 Vadis

Ingredients:
1/2 cup Roasted Peanuts, coarse Powder
1/2 cup grated and roasted dry Coconut
1/2 cup Sesame seeds
3/4 cup grated Jaggery
1/2 tbsp Ghee (approx 2 tsp)
1/2 tsp Cardamom Powder
Dry fruits (Almond, Cashew nuts wedges)

Method:
1) Dry roast Sesame seeds over medium low heat till color changes to light brown. Transfer roasted Sesame seeds to another plate and let it cool down. Put them into blender and blend for 3 to 4 seconds we don't want to crush them a little bit.
2) Before starting to make Sesame Vadi, grease 2 stainless steel plate with little Ghee. Now heat a nonstick pan. Add grated Jaggery and let it melt. Once it is completely melted, add Peanuts Powder, roasted Coconut, and roasted Sesame seeds. Mix all well. Add Cardamom Powder and dry fruits. Mix all well. You need to do it little fast because we don't want the mixture to become dry. Mixture should be very thick.
3) Pour this mixture over greased plates and spread evenly and make a 1/2 inch thick layer.
Once mixture cools down, cut into 2 X 2 inch pieces.

Labels:
Sesame Vadi, Tilachya Vadya

Sesame Laddus

Tilgul Laddus (Sesame laddus)

Ingredients:
½ kg While Sesame
½ kg Jaggery (Chikkicha Gool)
1 cup Roasted Peanuts coarse powder
½ cup grated and roasted Dry Coconut
½ cup Pandharpuri Chana dal
1 tsp Cardamom Powder
1 to 2 tbsp Pure Ghee


Method:
1) Roast ½ kg sesame till golden brown
2) Keep ready roasted coarse peanuts, grated and roasted Dry Coconut.
3) In other pan, melt Chikki Gool. After some time, it will start boiling. The jaggery should be at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Sesame Laddus are made using the jaggery in softball stage.
4) Add roasted Sesame, coarse peanuts, roasted dry coconut, Pandharpuri Chana Dal and cardamom powder and mix well.
5) Grease hands with little Ghee as we are going to make laddus while the mixture is hot. Therefore, because of ghee, hot mixture will not stick to hands.
6) Make 1 inch round shaped laddus while mixture is hot. If it gets cold, it won’t form the round shape as the jaggery will become hard. So, while making laddus if mixture becomes cold, put it again on high heat so that jaggery will melt and you can make laddus from that remaining mixture.

Note:
1) To make laddus rich in flavour, add unsalted cashew pieces or any other dry fruits.

Labels:
Sesame Laddu, Tilache Ladu, Makarsankranti Ladu, Tilgulache Ladu Recipe