Dry roast 200 grams of sesame seeds (til) on a low flame until they turn golden brown, then let them cool.
Heat 150 grams of grated jaggery (gur) with 1/4 cup of water in a pan on a low flame until it forms a thick syrup.
To test the readiness of the jaggery syrup, drop a small amount into a bowl of water. If it forms a hard ball, it's ready.
Add the roasted sesame seeds to the jaggery syrup and mix well.
Grease your palms with a little ghee and quickly shape the mixture into small balls (laddus) while it's still warm.
Allow the Til Laddus to cool before serving or storing in an airtight container.