Sesame (Til) Ladoo Recipe | Bon Appétit

I like to say ladoo are the “OG lactation cookie.” Many variations can be found across the postpartum food traditions of South Asia and its diaspora: fenugreek ladoo, ginger ladoo, gond (edible gum) ladoo. The herbs, seeds, and fruits in these sweet treats are considered to have nutritive, healing, and lactation-inducing properties. Old wives’ tale? Science? Probably a bit of both.

These nutty and caramelly ladoo combine sesame seeds (til), rich in micronutrients and thought to aid in digestion; warming ingredients like jaggery and cardamom, thought to heal the postpartum body; and traditional galactagogues, or substances believed to increase breast milk production, such as ghee and nuts. They are made using a basic candy-making technique—bringing sugar to the soft-ball stage—and while I don’t fuss with a thermometer when making South Asian confections, I’ve included precise temperatures in the recipe should you prefer them. If jaggery is hard to find, you can use an equal amount of dark brown sugar, piloncillo, or muscovado sugar. Lastly, these ladoo are naturally gluten-free, and can be made nut-free by replacing the peanuts with chopped raisins or dates.

Read more: Postpartum Depression Was Sinking Me. My Family’s Food Was My Lifeline