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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.