Till ladoo

Ingredients	Quantity
Gingelly seeds	85gms
Roasted peanuts	85gms
Jaggery	115gms
Fat	½dsp

Pick and roast (broil) gingelly seeds without discolouring. Chop peanuts. Cut jaggery into small pieces. Add 90 ml water and half a dessertspoon of fat to it. Cook till syrup forms hard ball stage. Add gingelly seeds and chopped nuts. Remove from fire and shape quickly into smooth balls, the size of a lime.