How To Make Delicious Til Aur Mawa Laddu | Sweet For Festivals
Every year in January while north India welcome its first festival of Makar Sankranti, also spread happiness of Lohri and Pongal. It is the most joyous season. India, a country of diverse culture and traditions has numerous festivals which are celebrated all around the year.Makar Sankranti is one of the most popular festivals which comes in the starting of the year. It is also known as Kite Festival.The festival is known by different names in different parts of the country. It is celebrated as Pongal in Tamil Nadu, Lohri in Punjab, Uttarayan in Gujrat, Bhogali Bihu in Assam and Poush Sankranti in West Bengal. The festival marks the first day when the sun enters into the zodiac sign of Capricorn (known as 'Makar Rashi' in Hindi), and the start of longer days. The word ' Sankranti' signifies the transit of sun from one zodiac sign into another.
Read more about Makar Sankranti, Lohri, and Pongal. In Sankranti usually, a combination of til/sesame and jaggery is consumed with kite flying. In Lohri, it all related to bhangra/giddha, bonfire and revri/popcorn.
In north India, during winters sesame seeds laddu (balls) are very common sweet. It is prepared specially on Makar Sankranti. Having nutritious properties sesame laddu are great in cold weather. With jaggery, it is considered very auspicious combination and a must sweet on this day. Here I am showing how to make it with khoya/mawa/evaporated milk.
Ingredients To make 20 or more Laddus
2 Cup white sesame seeds
2 Cups mawa/khoya
1 Cup sugar powdered
2 Tsp cardamom powder
Method: Dry roast sesame seeds and let them cool down. Grind them to coarse powder after cooling down and keep aside in a mixing bowl. In a pan fry khoya/mawa for 2-3 min and let it cool down completely before using.
In a mixing bowl Take all ingredients together.
Mix nicely and make small balls from this, about 1.5" diameter. serve immediately, these can be stored for 2-3 weeks easily.
Check other recipes which I cooked on Makarsankranti 2018
Note 1) Khoya/mava should be completely cool down. Else it will melt the sugar and laddu cannot be made.
This is my entry for Blogging Marathon #83 Week #3 Day #1.
How To Make Delicious Til Aur Mawa Laddu | Sweet For Festivals
Every year in January while north India welcome its first festival of Makar Sankranti, also spread happiness of Lohri and Pongal. It is the most joyous season. India, a country of diverse culture and traditions has numerous festivals which are celebrated all around the year.Makar Sankranti is one of the most popular festivals which comes in the starting of the year. It is also known as Kite Festival. The festival is known by different names in different parts of the country. It is celebrated as Pongal in Tamil Nadu, Lohri in Punjab, Uttarayan in Gujrat, Bhogali Bihu in Assam and Poush Sankranti in West Bengal. The festival marks the first day when the sun enters into the zodiac sign of Capricorn (known as 'Makar Rashi' in Hindi), and the start of longer days. The word ' Sankranti' signifies the transit of sun from one zodiac sign into another.
Details
Prep time: Cook time: Yield: 20 Laddu/balls
Ingredients
- 2 Cup white sesame seeds
- 2 Cups mawa/khoya
- 1 Cup sugar powdered
- 2 Tsp cardamom powder
Instructions
1) Dry roast sesame seeds and let them cool down.2) Grind them to coarse powder after cooling down and keep aside in a mixing bowl.3) In a pan fry khoya/mawa for 2-3 min and let it cool down completely before using.4) In a mixing bowl Take all ingredients together.5) Mix nicely and make small balls from this, about 1.5" diameter. serve immediately, these can be stored for 2-3 weeks easily.
Note 1) Khoya/mava should be completely cool down. Else it will melt the sugar and laddu cannot be made.
Note 1) Khoya/mava should be completely cool down. Else it will melt the sugar and laddu cannot be made.