- Heat heavy Kadai and roast flaxseeds on low flame. They will make a crack sound. Till then keep sautéing in between. It takes about 5-10 min max.
- )Roast wheat flour on low flame. Keep it in a separate plate. Mix Roasted seeds in an open plate so that they cool off. Grind them in a jar.
- ) The ground mixture looks coarse and you may control how coarse it shall be. In the meantime, you may heat jaggery in water. Keep mixing jaggery and slowly it will dissolve and become one solution. Switch off at this point.
- Take the ground mixture of flax seeds, til and anjeer pieces in parath (open large utensil)
- Sieve Jaggery solution as it has impurities. Add wheat flour gradually to bind the ladoos
- ) Grease your palms with ghee and take lemon-sized portion from the mixture and make a ball. Keep doing it while the mixture is hot.
A traditional recipe of many which has travelled across generations and I believe it’s loved by all. The only thing which might have changed is the family size. If we go back by 30 years, we had large family sizes and there were many hands contributing to so many tasks.
Alsi til gud ladoo
#myrecipe
#sweets
By Sejal Chauhan
Jan, 11th
618
Servings
4 persons
Cook Time
30 minutes
Ingredients
2
- 4
Ingredients
- Sesame Seeds
- Flax seeds
- Jaggery , Wheat flour
- Anjeer
Instructions
Notes/Tips
Flaxseeds are slightly bitter, so make sure to roast till they make crack sound. It takes around 5-10 min.
