Honey laddu
Preparation Time
14 minutes
Cooking Time
10 minutes
Difficulty Level
easy
Meal Type
Dessert
Serves 12
Key Ingredients
- Honey
About This Recipe
Til ke laddu is the sesame sweet of Makar Sankranti across the north and west of India, usually bound with jaggery syrup. This honey laddu recipe swaps the jaggery for honey: no syrup, no soft-ball test, just warm honey stirred through the roasted mix. The honey does the binding and the sweetening at once, and honey is 82.4 g of carbohydrate per 100 g, so a little goes a long way.
The ratio is what holds the laddu together. Six tablespoons of honey (126 g) to 214 g of roasted dry mix, one cup of sesame and half a cup of groundnuts, works out to the honey being just under three-fifths the weight of the dry mix. Use less and the laddus crumble when you press them; use more and they will not hold a ball. The finished laddu is soft and slightly sticky, with the nutty sesame in front and the peanut crunch behind it.
Roast the sesame only until it pops and turns pale gold; a darker roast turns bitter. Swap the groundnuts for chopped almonds and cashews and the same laddu becomes a honey dryfruit laddu, or use black sesame for a stronger taste. Cardamom is the usual finishing touch. Hindi speakers know the sweet as shahad ke laddu, and the method stays the same whatever the nuts.
Ingredient List
Serving Size:
1x
2x
3x
Laddu
- White sesame seeds — 1 cup
- Groundnuts (peanuts), raw — 1/2 cup
- Honey — 6 tbsp
- Cardamom Powder — 1/4 tsp
- Ghee, for greasing the palms — 1 tsp
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Serving Suggestions
Serve at room temperature with tea, or with a glass of warm milk in the evening. Two laddus wrapped in butter paper travel well in a tiffin box, and on a Makar Sankranti plate they sit beside peanut chikki and puffed rice. More ways with the same jar are in the honey recipes roundup. Do not give honey to babies under one year; the NHS also advises against sugary food and drink, honey included, for children aged 4 or younger.
Tips for Cooking Honey laddu
Take the sesame off the heat the moment the popping slows, because it turns bitter within seconds. Cool everything fully before the honey goes in, or the warm seeds make the mix loose. Warm the honey only until it pours, and shape the balls soon after mixing, because a mix that stands crumbles instead of binding. Grease your palms lightly with ghee, not heavily, or the laddus turn oily.
Chef’s Note
The sesame and the groundnuts carry most of this laddu, and the honey is the binder and the sweetness. Each laddu comes to about 125 kcal, 4 g protein and 2.7 g fibre, with 7.5 g of fat from the seeds and nuts. One laddu is a serving; they keep about two weeks in an airtight box at room temperature.
Per serving (approx.): 125 kcal, protein 4 g, carbs 11 g, fat 7.5 g, fibre 2.7 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
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ByCOWBERRY
Jul 16, 2026
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