| • | Roast the til dry aside until it changes slimly brown. Also dry aside roast the peanuts.
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| • | Make powder of both ingredients.
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| • | Heat the kadhai for 5 minutes.
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| • | Put jaggary with water in a red-hot kadhai and mix well until it melts.
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| • | Now add butter and the powder. Mix well.
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| • | Make laddus from it immediately utilising lubricated palms.
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| • | Til laddus are ready.
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