INGREDIENTS:
1 Cup sesame seeds (white)
2/3 cup jaggery
1 tsp ghee
1/4 cup crushed peanuts
1/2 tsp ghee for greasing
METHOD:
Roast the til till they are light golden in colour. Cool and keep aside. Heat the ghee in a pan and add the jaggery. Simmer over low flame till it caramelises and forms a hard ball when you add a drop in cold water. Add the roasted til and peanuts and mix it. Put off the gas. Grease your palms with a little ghee and roll into laadoos.
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