½ kg white thil
½ litre liquid jaggery
3 cardamom pods
4 tsp ghee
Wash thil seeds. Dry them by spreading on a piece of cloth.
Roast in frying pan.
Mix powdered cardamom in it and keep aside.
Put ½ cup of water to jaggery in a vessel.
Heat till thick syrup is formed. Take out from flame.
Mix thil with the syrup at once.
Shape small parts of the blend into laddus of desired size, before it cools, using palm smeared with ghee.