Dry roast 200 grams of sesame seeds (til) on a low flame until they turn golden brown, then transfer them to a plate and let them cool.
In a pan, add 150 grams of grated jaggery (gud) and 1/4 cup of water. Heat it on a low flame until the jaggery melts completely.
Increase the flame to medium and continue to cook until the syrup reaches a hard ball consistency. To test, drop a small amount of syrup into a bowl of cold water; it should form a hard ball.
Turn off the flame and add the roasted sesame seeds to the jaggery syrup. Mix well to ensure all the sesame seeds are coated with the syrup.
Grease your palms with a little ghee and, while the mixture is still warm, start making small balls (ladoos) by pressing the mixture between your palms.
Allow the Til Gud Ladoos to cool down before serving. Store them in an airtight container.