Til Ladoos - Sesame Jaggery Brittle

In early November last year, the news broke on social media, as news breaks these days, that Tarla Dalal, India's celebrated cook book author, had passed away. As the news spread, the unanimous reaction was not for the loss of a cook book author but for a loss of a teacher. Almost every home cook who heard the news reminisced how they first started cooking, by learning from her books.

Her appeal lay in her life story that many could relate to. She didn't go to any fancy culinary school, rather it was marriage that prompted her to learn how to cook. From there she went on to take cooking classes and eventually, published her first cookbook, 'The Delights of Vegetarian Cooking' in 1974. She would go on to build a food empire, with over 150 cook books to her credit.

So, what was the secret behind her popularity? A couple of things, I believe. She catered solely to India's vast vegetarian population and took in to account their religious and social compulsions. Her recipes were tested and simplified for the novice cook in such a way that if you followed her recipes to their last step, they would never fail you. Look around my blog and you will see many of my posts on Indian food are her recipes and till date, none of her recipes have disappointed.

But, even more crucial was what she taught us through her books. She taught Indians to move out their comfort zone when it came to food. This was much before the age of television cook shows and the Internet and food blogs. Why, it was even before India had opened her doors to the outside world.

We were hesitant and at times, even ignorant about food outside our individual communities. She taught us not only about India's diverse cuisine but also introduced us in small doses to global cuisine. And her students were delighted that from their home kitchens, not only were they exploring Indian food but also the world's.

So, you had a South Indian woman trying her hand at paneer korma, a Punjabi favourite and a Gujarati lady attempting a Thai green curry or Italian cannelloni, even if it was a much altered version that catered to an Indian, vegetarian palate. And to keep up with the times, as Indians were confronted with lifestyle diseases, she even came out with cookbooks for diabetics and those battling hypertension and obesity!

Rather than being some intimidating, highly qualified professional chef with supersonic knife skills, she had a personality that reminded many of a family aunt or friend who you would turn to for a trusted recipe and advice. So, when I decided that I wanted to make til ladoos, a traditional Indian sweet that is made in the winter, I naturally turned to her website and it did not disappoint.  

For those not in the know, these ladoos are best described as having a texture similar to a brittle that is then rolled into balls. The ingredients, sesame seeds and jaggery are considered by Indians as traditional foods to fight the winter blues.

The recipe is a very simple one. Do take care while rolling them as they can be a bit hot to handle. These are a personal favourite and I reckon, for many of you out there too!

Thank you Tarla Dalal, for teaching us Indians to cook and to step out of our predictable, comfort zone when it came to food and explore diverse cuisines, from India and the world!! RIP!

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Til Ladoos - Sesame Jaggery Brittle

Makes approximately 12 ladoos. Adapted from this recipe.

Ingredients: 

• 1 cup sesame seeds (til)
• 2/3 cup jaggery (gur)
• 1 teaspoon ghee or clarified butter

Directions:

• Roast the sesame seeds till they are light golden in colour. Cool and keep aside.
• Heat the ghee in a pan and add the jaggery.
• Simmer over a slow flame till it caramelises and forms a hard ball when you add a drop in cold water.
• Remove from the heat and add the roasted til and mix it thoroughly with the melted jaggery.
• Grease your palms with a little ghee, divide the mixture into 12 equal portions and shape the til mixture into balls. Be careful the mixture will be hot to touch.
• If you find it difficult to shape  the balls, you can always grease a baking tray or plate with ghee and spread this mixture over it evenly. Press the mixture firmly and smoothen it using a cold and greased knife so it becomes smooth.
• Cut into desired shapes (squares or rectangles) and separate while still warm.