Til Bhugga | Til Khoya ladoo
Til Bhugga or Til Khoya ladoo is a traditional popular sweet made during Makar Sankranti with a few ingredients and one of the healthiest treats to enjoy during winters.
Servings: 20 Ladoos
Ingredients
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
Instructions
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.
Notes
- 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
