Sesame-Jaggery Laddoos (Tila Modaka)

Dravya · What goes in

• White sesame seeds1 cup

  Tila — warming, Vāta-pacifying

• Jaggery (Guḍa)1/2 cup

  Grated, unrefined

• Ghee1 tbsp
• Cardamom powder1/2 tsp
• Dry ginger powder1/4 tsp

  Śuṇṭhī — kindles Agni

• NutmegPinch

  Jātīphala — grounding nervine

• Desiccated coconut2 tbsp

  Optional garnish

Vidhi · Method

1. 1

   Dry roast sesame seeds in a heavy pan on low-medium heat for 5–7 minutes, stirring constantly until golden and fragrant. Do not burn.

2. 2

   Let seeds cool slightly, then grind coarsely in a mortar (not to a fine powder — keep some texture).

3. 3

   In the same pan, melt jaggery with ghee on low heat. Stir until it dissolves into a thick syrup (about 3 minutes).

4. 4

   Remove from heat. Add ground sesame, cardamom, ginger powder, and nutmeg. Mix thoroughly.

5. 5

   While still warm (but cool enough to handle), grease your palms with a tiny bit of ghee.

6. 6

   Take small portions and roll into tight, round laddoos (about 1 inch diameter).

7. 7

   Optionally, roll in desiccated coconut for garnish.

8. 8

   Store in an airtight container. These keep well for 2–3 weeks at room temperature.