Soft Til Ladoo with Ghee: A Ground-Sesame Binding Method

By Faimly Farm · 16 October 2026

For a soft til ladoo without a cooked syrup, grind part of the roasted sesame and combine it with finely grated soft jaggery, then add a little ghee only as needed for shaping. This produces a crumbly, soft sweet rather than the hard, glossy texture of a syrup-bound sesame ball.

The method makes roughly 10 small ladoos. Jaggery texture varies considerably: very dry, hard jaggery may not bind like soft jaggery. Start with a small batch and check the mixture before adding all the ghee.

Ingredients

• 100 g white sesame seeds
• 75–90 g soft jaggery, finely grated
• 5–10 g ghee, gently melted and cooled to warm
• A pinch of ground cardamom, optional

Use a clean, dry grinder and a bowl. Sesame is a relevant allergen, and ghee is milk-derived. This recipe is not presented as a sugar-free or health-treatment food.

Method

1. Toast the sesame in a dry pan over low heat, stirring continuously, until lightly fragrant. Stop before it darkens strongly. Transfer immediately to a plate and cool.
2. Reserve about a tablespoon of seeds for texture. Pulse the remainder briefly into a coarse meal. Avoid prolonged grinding that turns it into a flowing paste.
3. Combine the meal, reserved seeds, cardamom and 75 g grated jaggery. Rub or pulse briefly to distribute the jaggery evenly. Taste the mixture only after all ingredients are ready to eat.
4. Add 5 g warm ghee and mix thoroughly. Squeeze a small portion in your palm. If it holds, shape the rest. If it crumbles, work the mixture again before adding more ghee in small increments.
5. Divide into small portions and press firmly into balls. Let them rest before moving or packing so you can assess whether they hold.

Diagnose a mixture that will not bind

Coarse jaggery pieces cannot act like a smooth binder. Break them down before adding extra fat. Sesame left entirely whole may also give a looser mixture than a partly ground batch. If the mixture becomes oily, stop adding ghee; more will not necessarily repair the structure.

For a persistently dry batch, reconsider the jaggery rather than adding water or milk to force it together. Adding moisture changes both texture and storage needs. You can serve an unsuccessful binding trial as a crumbly topping instead of pretending it is a firm ladoo.

Questions cooks ask

Why do sesame ladoos fall apart?

For this method, coarse or dry jaggery, insufficiently ground sesame or too little pressing can prevent binding.

Will these be hard and crunchy?

No. That texture generally belongs to a different method involving cooked syrup. These are intended to be soft.

Can I use less jaggery?

It may change binding as well as sweetness. Try a smaller portion first rather than changing the whole batch.

Prepare a modest quantity, keep it in a clean, dry container and follow the storage needs of your ingredients. No laboratory shelf-life claim is made here.

Continue cooking with ghee

For a broader kitchen reference, see our guide to cooking with A2 ghee. For related techniques, read Nankhatai with Ghee: Dough Texture and Baking Cues and How to Measure Ghee for Recipes: Grams, Spoons and Scaling.

If shopping for this ingredient, view the current pack information for Faimly Farm Organica A2 Cow Ghee Bilona Churned. Use the product label for ingredients and storage directions.

Prepared with AI assistance. These instructions have not been independently kitchen-tested by Faimly Farm; adjust to your equipment and ingredients. Featured image: AI-generated editorial illustration, not a photograph of a tested result.