• Prep Time 10 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Til Coconut chocolate ladoo with the twist of peanut butter, specially done during festivals in India.


  • White sesame seeds – 1/2 cup
  • Dark chocolate powder – 2 tbsp
  • Grated fresh coconut + for coating – ½ cup
  • Roasted Bengal gram – 2 tbsp
  • Peanut butter – 2 tbsp
  • Grated Jaggery – ½ cup
  • Green Cardamom – 4-5
  • Oil – 2 tbsp


  1. Grind together sesame seeds and cardamom. Heat pan add sesame seeds and cardamom powder mixture into the hot oil. Add Bengal gram and roast further for 3/4 minutes.
  2. Add coconut and mix well
  3. Then add peanut butter and mix well until the mixture start leaving the pan
  4. Heat Jaggery in a non stick pan and cook till it melts.
  5. Add chocolate powder and mix well. Now remove the mixture in a bowl and let it cool for some time.
  6. Make small ladoo of the mixture coat it with grated coconut transfer into a serving plate and serve.






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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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