Sesame (Til) Ladoo
5.0
(1)
I like to say ladoo are the “OG lactation cookie.” Many variations can be found across the postpartum food traditions of South Asia and its diaspora: fenugreek ladoo, ginger ladoo, gond (edible gum) ladoo. The herbs, seeds, and fruits in these sweet treats are considered to have nutritive, healing, and lactation-inducing properties. Old wives’ tale? Science? Probably a bit of both.
These nutty and caramelly ladoo combine sesame seeds (til), rich in micronutrients and thought to aid in digestion; warming ingredients like jaggery and cardamom, thought to heal the postpartum body; and traditional galactagogues, or substances believed to increase breast milk production, such as ghee and nuts. They are made using a basic candy-making technique—bringing sugar to the soft-ball stage—and while I don’t fuss with a thermometer when making South Asian confections, I’ve included precise temperatures in the recipe should you prefer them. If jaggery is hard to find, you can use an equal amount of dark brown sugar, piloncillo, or muscovado sugar. Lastly, these ladoo are naturally gluten-free, and can be made nut-free by replacing the peanuts with chopped raisins or dates.
Read more: Postpartum Depression Was Sinking Me. My Family’s Food Was My Lifeline
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What you’ll need
High Heat Thermometer
$10 At Amazon
Small #70 Cookie Scoop
$15 At Amazon
Rubber Spatula
$13 At Amazon
Recipe information
Total Time
25 minutes (plus cooling)
Yield
Makes about 20
Ingredients
½
⅔
½
1
¼
1
½
Preparation
Step 1
Toast ½ cup unsweetened desiccated or shredded coconut in a medium dry skillet over medium heat, stirring often with a wooden spoon or heatproof rubber spatula, until golden brown and fragrant, about 3 minutes. Transfer to a plate and let cool.
Step 2
Toast ⅔ cup raw sesame seeds in same pan over medium heat, stirring occasionally, until golden brown and fragrant, about 4 minutes. Transfer to plate with coconut and let cool.
Step 3
Toast ½ cup unsalted roasted peanuts in same pan over medium until golden brown, about 2 minutes. Transfer to a cutting board and let cool, then coarsely chop.
Step 4
Cook 1 cup (packed; 200 g) dark brown sugar or jaggery powder, ¼ cup ghee or clarified butter, and 2 Tbsp. water in a saucepan over low heat, whisking constantly, until sugar is dissolved.
Step 5
Fit a candy thermometer onto pan and continue to cook, whisking constantly, until mixture is just shy of 240° (soft ball stage), about 4 minutes for brown sugar and 15–17 minutes for jaggery. (Alternatively, you can skip the thermometer and test doneness by placing a drop of mixture in a small bowl of ice water; it should coalesce into a pliable, sticky ball that you can mold with your fingers.) Immediately remove from heat and whisk in 1 tsp. ground cardamom and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Add coconut, sesame seeds, and peanuts and quickly mix with a heatproof rubber spatula until evenly coated.
Step 6
Lightly oil your hands with vegetable oil. Using a tablespoon and working one at a time, scoop out portions of hot ladoo mixture about the size of a large walnut and form into balls. (be careful as these will be hot; wear food grade gloves if desired). Arrange on a parchment-lined baking sheet and let cool before serving.
Do Ahead: Ladoo can be made 1 week ahead. Layer in an airtight container between sheets of parchment paper; cover and chill. Bring to room temperature before serving.