To begin with Til Ke Ladoo Recipe, we have to keep all the ingredients ready

Take a skillet and dry roast till on medium heat for 2 minutes and it should turn lightly brown. As it turns brown remove in a bowl and keep aside to cool.

Now for the next step,in a heavy bottom cooking pot, pour in water and jaggery and melt jaggery completely by stirring well.

After the jaggery melts in with water and alow it cool until the jaggery thickens up to add til in it.

You can test it by dropping thickened syrup drop in cold water in a bowl. If you could make a small ball out of it, or it hardens up, without getting diluted with water, the jaggery has reached the correct consistency.

At this point, add ghee, cardamom and roasted til seeds in jaggery syrup and switch of the flame.

Remove it on a plate greased with ghee and let it cool down for 2 minutes. Don't allow to cool completely otherwise you won’t be able to shape up Ladoos

If you do not wish to make ladoos, then you can also make barfi by spreading it nicely on that plate and then cutting in square shapes .

Grease your palms with ghee and take a little of the til mixture (enough to make 1/2 the golf ball size) on you palm and shape up the ladoos.

Repeat for all and let them cool down completely and then store in air tight container.

Serve Til Ke Ladoo along with other snacks like Baked Masala Namak Para and Aloo Dal Pakoras for your Festival snacks.