Kala Til Laddu — Black Sesame & Jaggery Laddu

Every winter in Bihar the same thing happens in every kitchen. Black sesame is dry-roasted until the seeds begin to pop, jaggery is melted down beside it, and the two are pressed together and rolled by hand while still warm. That is kala til laddu — and nothing has ever needed to be added to it.

This is that same recipe, made by Savita Devi in our kitchen in Raipur, in small weekly batches. Black sesame seeds and jaggery. No refined sugar, no preservatives, no palm oil, no artificial colour or flavour. Rolled by hand, sealed the morning it is made, and shipped anywhere in India.

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( two ingredients )

That is the entire list

What is not in the pack

No refined sugar. No glucose syrup. No preservatives. No palm oil. No artificial colour. No artificial flavour. No stabilisers. Nothing added to make it keep longer — which is exactly why we make it in small batches and ship it fresh.

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( how it compares )

Savita Kitchen kala til laddu vs an ordinary til laddu

Comparison reflects typical mass-market products. Individual brands vary.

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( why black sesame )

Black sesame laddu, not white

Most til ke laddu you find are made with white sesame, because it is cheaper and easier to work with. Kala til is a different thing entirely — darker, oilier, deeper, with a roasted bitterness underneath the sweetness that keeps the laddu from ever tasting flat.

We use whole seeds, never ground paste, so you get the seed texture in every bite. Break one open and it is the same all the way through — no hollow centre, no flour filler, no bulking agent.

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( when to eat it )

Made for winter, eaten all year

Til and gud is what the north eats when it gets cold. Makar Sankranti and Lohri in January, but honestly it goes on well past that.

• With morning chai. Two laddu, one cup. The way most of our customers finish a pack.
• After a meal. Something small and sweet without reaching for a dessert.
• In a lunchbox or a bag. Ready to eat, no cutlery, does not melt or crumble.
• For Sankranti and Lohri. The 800 g pack is what people send home for the festival.
• When family visits. Put out a bowl. It disappears.

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( choose your size )

Three packs, the same two ingredients

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( nutrition )

What is in two laddu

Approximate values. The sugar shown comes entirely from jaggery — no refined sugar is used.

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( keeping it )

Storage and shelf life

• Store in a cool, dry place, away from direct sunlight.
• Reseal the pack tightly after opening and finish within 15 days for the best texture.
• Do not refrigerate. Cold sets the jaggery hard and the laddu loses its bite.
• Best before 4 months from the date of manufacture, printed on every pack.
• Ready to eat. Nothing to heat, soak or prepare.

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( the details )

Product information

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( our story )

Rolled by hand, in Raipur

Savita Kitchen started at my mother’s stove. She has been making these laddu for thirty years — first for the family, then for neighbours who kept asking, and now for homes across India. The recipe has not changed and the hands have not changed.

Each batch is roasted, rolled and sealed by us. Orders leave the kitchen within 24 hours, so what reaches you is close to what came off the stove.