Soak the til seeds for 15-20 minutes. Drain the water and roast it dry till it splutters. Dry roast the peanuts till it becomes brown. Remove the skin.
Powder the til and the peanut mixture till a smooth powder. It need not be fine but it should not be coarse
In a wide bowl, add the powder and add the jaggery. The quantity of jaggery depends on each one's taste. I like it a bit sweeter so for every 1 glass of this powder, I put slightly more than 3/4 glass of jaggery
Mix the powder and the jaggery well in order to avoid having lumps of jaggery
Add 2 tbsps of hot ghee and make laddoos.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.