By Aditi Saraswat
January 5, 2026
Til gud ladoos are winter staples, mainly around the Makar Sankranti festival. Try these tips to make that perfect melt-in-the-mouth texture of til ladoos every time.
Dry-roast til the seeds are on a low flame, stirring continuously until they crackle and turn fragrant. Over-roasting will make ladoos bitter and dry rather than nutty and soft.
Let the roasted sesame cool a little before you grind it. A slight warmth will help in releasing the natural oils, giving the ladoos a rich texture.
Always go for a soft, dark, chemical-free jaggery. Hard or overly processed gud will set fast, making ladoos hard within a few hours of making.
Heat jaggery on low flame just until it melts and bubbles. Overheating will thicken it too much, which will result in rock-hard ladoos once cooled.
Combine the til and jaggery mixture fast and make ladoos while the blend is still warm. Cooling will make the shaping difficult and will affect softness.
Adding a teaspoon of warm ghee will enhance flavour, shine, and keep the ladoos soft for days, particularly in the dry winter season.