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.
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Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.