Sesame laddoo (til ke laddoo) recipe with jaggery

Heat a pan on low-medium heat.

Dry roast the sesame seeds until they turn light golden and aromatic (2-3 minutes). Stir continuously to avoid burning.

Remove from the pan and let them cool slightly.

In the same pan, add jaggery and 1-2 teaspoons of water.

Heat on low until the jaggery melts and forms a syrup. It should become slightly thick but not hard (check by dropping a small amount in water; it should form a soft ball).

Turn off the heat and mix the roasted sesame seeds into the jaggery syrup.

Quickly mix well to coat the seeds evenly with the jaggery.

Grease your hands with a little oil or water and shape the mixture into one small laddoo while it's warm.

Let the laddoo cool completely to set.