Til Aur Mava Laddu | How To Make Til Mawa Laddu | Til Khoya Laddu

Every year in January while north India welcomes its first festival of Makar Sankranti, also spread happiness of Lohri and Pongal in other regions of the country.  It is one of the most joyous seasons of the year. Festivals continue to spread happiness throughout the year since India being the country of diverse cultures.

Makar Sankranti and Lohri are one of the most popular festivals which comes in the starting of the year. It is also known as the Kite Festival and celebrated with til recipes like chikki, gajak, tilgul, till laddu with jaggery, murmura laddu and many more delicacies prepared with til and peanut.

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.

Sesame or til is very nutritious and has warm properties. That's is the reason sesame is consumed in winters to keep your body warm. Making mawa til ke laddu is just another way to satiate your sweet tooth. This simple traditional sweet khoya til ladoo prepared with just a few ingredients and a must have Makar Sankranti recipe. Til aur mawa ke laddu is very soft in texture and nutty chewy while eating.

You may also like other Sankranti & Lohri sweets

Til Bugga | MakarSankranti Special
Til Peanut And Jaggery Chikki
Pongal – Rice & Lentil Combination

To make til khoya laddu first dry roast the sesame seeds or til on low flame. Then roast khoya or mawa on low flame until it starts changing color. Grind the sesame seeds and powder the sugar. Once khoya/mava comes at room temperature combine every ingredient and make round shape balls or ladoos.

So let see how to make mawa til ke laddu or til khoya ladoo step by step. Here I am showing how to make til aur mava laddu with khoya/mava or til mawa laddu.

Til Aur Mava Laddu | Til Khoya Ladoo

Ingredients                                                   20 or more Laddus

2 Cup white sesame seeds
2 Cups mava/khoya
1 Cup sugar powdered
2 teaspoon cardamom powder

How To Make Til Aur Mava Laddu or Til Khoya Laddu

1. First of all, dry roast sesame seeds on low flame and let them cool down. Grind them to coarse powder after cooling down. Keep aside in a mixing bowl.
2. In a nonstick pan fry, khoya/mava for 2-3 min or until it starts changing color.  Transfer it to a bowl and keep aside for few minutes to cool down completely before using.
3. Finally in a mixing bowl Take all ingredients together.
4. Combine nicely and make small balls from this, about 1.5" in diameter. Store these laddus in an airtight container for good 8-14 days.
5. Til aur mava laddus or til khoya ladoo are ready to serve on Makarsankranti/Lohri. Enjoy.

 Note

1. Khoya/mava should be completely cool down. It will melt the sugar if mava is hot or warm and laddu cannot be made.
2. Replace sugar with jaggery, which is another version of making til mava laddu. However, I have not yet tried them.so cannot say how they will turn out.
3. Store them in an airtight container, their shelf life is good for 2 weeks.

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Til Aur Mava Laddu | How To Make Til Laddu With Khoya/Mava | Til Khoya Laddu

Til aur mava laddu or til khoya ladoo is very common sweet in north India during winters, especially on Makar Sankranti. Having nutritious properties sesame laddu are great in cold weather. With the goodness of sesame seeds and richness of cottage cheese /mava, til aur mava laddu not only soothe your sweet craving but also having health benefits.

5 from 1 vote

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Course: Dessert

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 16 Pieces

Calories:

Author: Bhawana

Ingredients

• ▢ 2 Cup white sesame seeds
• ▢ 2 Cups mava/khoya
• ▢ 1 Cup sugar powdered
• ▢ 2 teaspoon cardamom powder

Instructions

• First of all dry roast sesame seeds and let them cool down. Grind them to coarse powder after cooling down. Keep aside in a mixing bowl.
  
• In a pan fry khoya/mava for 2-3 min and keep aside for few minute to cool down completely before using.
• In a mixing bowl Take all ingredients together.
• Combine nicely and make small balls from this, about 1.5″ diameter. Store these laddus in an airtight container for good 8-14 days easily.

Notes

1. Khoya/mava should be completely cool down. It will melt the sugar if mava is hot or warm and laddu cannot be made.
2. Replace sugar with jaggery, which is another version of making til laddu.
3. Store them in an airtight container, their shelf life is good for 2 weeks.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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