Low Sodium Till Ka Laddu
Indulge guilt-free during festive celebrations with this quintessential Indian treat, Low Sodium Till Ka Laddu. Made with toasted white sesame seeds and naturally sweet jaggery, this recipe brings the perfect balance of nutty and caramelized flavors while keeping sodium levels in check. Prepared in under 40 minutes, this wholesome treat is enhanced with a hint of cardamom and a touch of ghee for added richness, making it an ideal dessert or snack for health-conscious foodies. Crafted using traditional methods, these laddus are not only a delicious way to honor cultural traditions but also a nutrient-packed boost thanks to the goodness of sesame seeds. Store them for up to two weeks in an airtight container to enjoy bursts of sweet nuttiness anytime. Perfect for Diwali, Makar Sankranti, or any sweet cravings, these Low Sodium Till Ka Laddus are both authentic and heart-healthy!
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Recipe Information
Ingredients
- 200 grams White sesame seeds
- 150 grams Jaggery (grated or powdered)
- 2 tablespoons Water
- 0.5 teaspoons Cardamom powder (optional)
- 1 teaspoons Ghee (clarified butter, optional)
Instructions
Heat a dry pan over medium heat and roast the sesame seeds until they become aromatic and start popping. Stir continuously to avoid burning. This should take about 3-5 minutes. Remove from heat and set aside to cool.
In the same pan, add the grated or powdered jaggery along with 2 tablespoons of water. Heat on low flame while stirring continuously to form a syrup. The jaggery should completely dissolve, and the syrup should reach a soft ball consistency (to check, drop a small amount in cold water – it should form a soft, pliable ball).
Once the jaggery syrup reaches the correct consistency, turn off the heat and quickly add the roasted sesame seeds and cardamom powder (if using). Stir well to coat the sesame seeds evenly.
Allow the mixture to cool slightly, just enough to handle comfortably. Grease your palms with ghee or water and shape the mixture into small round balls (laddus) of your desired size.
Repeat until all the mixture is used. Let the laddus cool completely before storing them in an airtight container. They can last for up to two weeks at room temperature.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 146.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2076 mg | 160% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
