Measure the ingredients and coarsely blend or chop the nuts of your choice.

In a pan dry roast sesame seeds and chopped nuts till they become aromatic.

Now into a pan add jaggery and water.

Let it cook at low flame for 3-5 minutes while stirring regularly.

Cook until the mixture becomes super foamy and you start to see big bubbles.

We need to cook until the syrup reaches the soft ball consistency. To check if the syrup is ready or not. Take a drop of syrup and add to a small bowl of cold water. If the syrup forms a softball and kind of retains its shape in the water, the syrup is ready.

Try to be quick after this point. The syrup will start to brown very soon. So dump in the sesame seeds and nuts mixture and turn off the flame.

Mix the sesame seeds in the syrup and remove the pan from the flame and place it on the kitchen counter.

Take a bowl of cold water and wet your hands a little bit. Start making Til Ladoo by taking a little amount in your hands and pressing it between your fingers to form round Ladoos.

If your hands get sticky or sesame seeds start to stick to your hands dip them in the bowl of cold water and continue.

Incase, the mixture becomes hard, place the pan back on flame and heat for a few seconds and quickly remove from heat and make the rest of the laddoos.

Store Til ke Laddu in an airtight container and enjoy for weeks.