We’re celebrating Makar Sankranti today at the office with multiple versions of the classic ‘Til Ke Ladoo’ (Sesame & jaggery sweets).
We took a vote and here’s the best (and obviously healthiest) recipe for you to try! These are free of refined sugar, contain a generous dollop of protein (peanuts and peanut butter) and are rich in calcium (sesame seeds and tahini). Whip up a batch and store them in an airtight container or in the refrigerator for up to 7 days.
For the unfamiliar,
MAKAR SANKRANTI: A festival dedicated to the sun god, marks the end of winter and the beginning of the new harvest season. It is celebrated with festivities, bonfires, and sweets (of course!)
Ingredients:
100gm white sesame seeds
¼ cup of raw peanuts
50g natural tahini spread
2 tbsp The Butternut Co Peanut Butter, Jaggery
¼ cup desiccated coconut
½ cup jaggery powder
¼ tsp cardamom powder
Method:
- In a pan, dry roast the sesame seeds until golden brown. Next, add peanuts to the same pan and roast until toasted and shiny. Stir continuously.
- Take the pan off the heat and stir in the coconut until everything is mixed evenly.
- Add this mixture to the grinder, along with jaggery powder, Tahini spread and Peanut Butter. Blend until a dough-like paste is formed.
- Last add in the cardamom powder.
- Shape the dough into round ladoos and leave for 2 hours to set. Enjoy!