Til Bhugga or Til Khoya ladoo is a traditional popular sweet made during Makar Sankranti. Made with a few ingredients like Sesame seeds, milk solids and Jaggery/Sugar this is one of the healthiest treats to enjoy during winters.
Til Bhugga recipe from Milk Powder
Typically made using mava , I have made this using Milk powder. i.e. I have made mava using milk powder and used it. So those who cannot make Til khoya ladoo, be sure to save this recipe as you can easily make this Til Bhugga recipe from Milk Powder.
Makar Sankranti or Uttarayan or Maghi or Paush Sankrant is a Hindu festival celebrating the harvest. It is observed each year the day Sun enters the Capricorn zodiac which corresponds with the month of January.
Makar Sankranti is celebrated in different states of India. Every state has its own speciality cooked and the way they celebrate it. We celebrate this festival by offering food to the needy as well. It is a good celebration for the married too. I have detailed about the festival in this Til Gul Ladoo without Jaggery Syrup | Sesame Seeds and Jaggery Ladoo post of mine.
So today I am sharing one of my most favourite sweets of all. I used to wait all year for my mom to make this til laddoo recipe with mawa. After coming here, I could not enjoy this. We do not get mawa here. So finally last year I made mawa from milk powder and made this til khoya ladoo.
Those who have gone through a similar experience will only understand my excitement, joy and nostalgic feeling. I sat on a chair and relished them. Each and every bite I was saying I am having this after 8 years, and my son was thinking mom has gone crazy 😀 :D.
Ingredients used in Til Kut or Til Gul Khoya Ladoo
The first main ingredient is Til or Sesame seeds. In India, you get Til or sesame seeds, especially for the ladoo. I think it is called polished til, i.e. the sesame seeds which have been cleaned and hulled. Here we just get Til or sesame seeds and I use that.
Sesame seeds are lightly roasted before using in this recipe. This adds to taste, releases its oil as well as helps in grinding them coarsely.
If you are looking for more recipes with Til check out this Til Gul Ladoo without Jaggery Syrup or this Gul Poli (Tilgul Poli ) Jaggery and Sesame seeds stuffed Indian flatbread.
The second main ingredient is milk solids or mawa. If you are using shop-bought mawa it is lightly cooked until the colour starts changing. One can make mawa using milk too, I used to make it but it takes ages. So I make mawa using milk powder and it comes out easily. I have already mentioned the steps on how to make mawa in this Easy Milk Powder Chocolate Ladoo recipe.
The next thing is a sweetener. Typically these are made using white sugar which is powdered and added. Many even add jaggery. I make this using Jaggery. It adds to the earthy taste as well as it is healthy.
Jaggery along with Sesame seeds is good to have during the winters and our ancestors were bang on when it comes to feeding different food to the body according to the changing weather.
Then one can add nuts and seeds like almond and melon. I have not added any as I love it the simple way. One can add if required.
Recipe process of Til Bhugga
First, the sesame seeds are lightly roasted until they start changing colour. They are allowed to cool completely and coarsely processed in a grinder.
Jaggery is also finely chopped or processed into a grinder to a powder. If using sugar, it is processed into powdered form too.
Mawa is lightly cooked until it changes colour. To this Til and jaggery is added and all the ingredients are combined. The mixture is allowed to cook slightly but not completely. Ladoos are then shaped. If one is not able to bind them a tablespoon of milk is added at a time.
Shelf life of Ladoo
As this uses milk solids it is best to consume this within 8-10 days in a warm climate or for around 15 days in colder.
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Recipe of Til Bhugga | Til Mawa ladoo
Til Bhugga | Til Khoya ladoo
Mawa from Milk powder
- 1 Cup -200 grams Milk Powder
- 2 tablespoon Butter
- 1/2 Cup -118 ml Milk – Can be replaced by Cream
- 1/4 Cup -60 ml Cream – Can be replaced by Milk
For Til Bhuga
- 1 Cup Mawa
- 1 Cup Sesame Seeds (Til)
- 1 cup Jaggery
To make mawa from milk powder
- In a heavy bottom, kadai/wok add butter.2 tablespoon Butter
- Once it melts add milk and cream. Do not let the butter burn.1/2 Cup -118 ml Milk – Can be replaced by Cream, 1/4 Cup -60 ml Cream – Can be replaced by Milk
- Mix and let the milk and cream mixture come to a boil.
- Once it starts boiling reduce the heat to a minimum, and add milk powder stirring continuously.1 Cup -200 grams Milk Powder
- Let this cook on slow, stirring continuously.
- After 8-10 minutes you will see that the mixture starts leaving the edges of Kadai/wok.
- Mawa is ready.
For Til Bhuga
- In a heavy bottom wok or a pan dry roast the sesame seeds on slow.1 Cup Sesame Seeds (Til)
- Once they start changing colour, switch off and remove it in a plate.
- Let this cool completely.
- Once cooled, process the sesame seeds coarsely in a food processor or a grinder.
- Process the Jaggery too into powder and keep it aside.1 cup Jaggery
- If using mawa, roast the mawa until it changes colour.1 Cup Mawa
- Let the mawa cool slightly.
- Add mawa to sessame seeds
- Add Jaggery powder to the mixture and mix it completely.
- Ladoos are then shaped. If one is not able to bind them a tablespoon of milk at a time.
- If you are unable to bind the ladoo, add milk a tablespoon at a time.
- More or less Jaggery can be added as per preference.
- Jaggery can be replaced with powdered sugar