Nuvvula Laddu / Ellu Urundai / Til Ke Laddu – A classic and quick Indian sweet snack made with sesame seeds and jaggery.
Nuvvundalu or Sesame Seeds laddu is traditional and super healthy Indian sweet snack made with white sesame seeds and jaggery. These laddus are very famous across India and known as Til Ke Laddu in Hindi, Ellu Urundai in Tamil, Ellu Unde in Kannada and Chimmili or Nuvvula Undalu in Telugu. These laddus are usually made during winter and makar sankranti festival. There is another version of making til ladoo which uses jaggery syrup to roll the laddus.
Few More Makar Sankranti Recipes:
- Nuvvula Appalu
- Akhrot Ka Halwa
- Bellam Paramannam
- Coconut Milk Pongal
- Til Mawa Laddu
- Rava Pulihora
- Pesara Garelu
Frequently Asked Questions about Til Ladoo Recipe:
Can I skip roasting sesame seeds?
No, roasting the sesame seeds will give a great flavor and taste.
How long can I store these sesame laddus?
They stay fresh for about 20 days in an airtight container. No need to store in the refrigerator.
Can I also add any other nuts?
Yes, you can. Please check my Peanut Sesame Laddu Recipe
Why I am not able to shape laddus?
If you are not able to shape the laddus, add some hot ghee to the mixture and roll.
Can I add fresh or desiccated coconut?
Yes, you can. If you are using fresh coconut, you will need to saute the coconut for 3-4 minutes to get rid of moisture. Also, they won’t stay fresh for long if you use coconut.
How to Make Til Ke Laddu Recipe Video Below:
Nuvvula Undalu or Sesame Jaggery Laddu Recipe
- 1 cup White Sesame Seeds
- ¾ cup Jaggery
- Heat a heavy bottomed pan. Add and roast the sesame seeds over the low flame until they are a light golden color.
- Do not burn the seeds.
- Transfer them to a plate and let them cool completely.
- Grind the roasted seeds to a coarse powder. Add the jaggery to it and grind it together.
- Shape the mixture into round balls and store in an airtight container.
Chimmili or Nuvvula Laddu Recipe with Step by Step Photos:
- Measure sesame seeds and add them to a heavy bottomed pan.
- Keep roasting continuously over a low flame until the sesame seeds are light golden color. Do not burn the seeds.
- Let them cool completely.
- Transfer the roasted nuts to a blender jar or mixie.
- Blend until you get a little coarse powder.
- Chop and measure jaggery and add it to the coarsly ground sesame seeds.
- Blend it together well.
- Check if you are able to share the mixture.
- Transfer it to a bowl or plate.
- Take some portion out of it and roll tightly to make laddus.
- Store them in an airtight container and serve as a snack.