Sesame ladoo variations that showcase India's sweet diversity
What's the story
Sesame ladoos are a popular sweet treat across India, loved for their unique flavors and textures. Each region has its own take on this classic delicacy, giving it a distinctive twist. From the rich, nutty taste of Maharashtra's tilgul to the sweet and spicy notes of Rajasthan's til ke ladoo, these variations are a testament to India's diverse culinary heritage. Here's a look at five regional variations of sesame ladoos.
#1
Maharashtra's tilgul delight
Maharashtra's tilgul is famous for its rich flavor and texture. Prepared with roasted sesame seeds, jaggery, and cardamom powder, this ladoo is usually prepared during Makar Sankranti. The combination of sweet jaggery and aromatic cardamom makes it a favorite among the locals. The ladoo is not just tasty but also healthy, as sesame seeds are loaded with calcium and iron.
#2
Rajasthan's til ke ladoo twist
In Rajasthan, til ke ladoo has a spicy twist with the addition of dry ginger powder and black pepper. These ingredients lend an extra kick to the otherwise sweet treat, making it all the more interesting. The Rajasthani version is especially popular during winter months, as it is believed to keep the body warm in cold weather.
#3
Gujarat's Til na Ladoo tradition
Gujarat has its own version called til na ladoo, which is made with ghee and grated coconut along with sesame seeds and jaggery. The addition of coconut gives this variation an extra layer of flavor and texture, making it all the more delectable. These ladoos are usually made during festivals like Uttarayan, when people celebrate kite flying competitions.
#4
Punjab's Til Diyo Special
Punjab's til diyo is famous for its generous use of ghee, which makes the ladoos richer and softer. This variation is often prepared during Lohri celebrations, where families gather around bonfires to celebrate harvests. The ghee-laden ladoos are offered as prasad, symbolizing prosperity and abundance.
#5
Bengal's Til Nadu charm
In Bengal, til nadu is prepared by mixing roasted sesame seeds with molasses instead of jaggery. This gives the ladoo a slightly different sweetness profile than other regions's versions. It also makes it stickier than others. This variation is usually relished during Poush Mela fairs held in December every year, showcasing local artisans' crafts, foods, and more.