Teel Laddu is made with Chaku and Teel(Sesame seeds) . Both brown and black are available. It needs minute attention to make this laddu. Teel is baked in a mud pot stirring constantly and then refined properly to make it clean, then it is mixed with boiling Chaku and turned into round small balls appropriate for mouth size.
Mainly consumed during winter season. It is offered as sagun or prasad on Magh Sankranti, First day of Magh a 10th month of Nepali calender.
It is also popular as an offering to temples on birthdays.
It is highly nutritious with lots of vitamins, protein and minerals and also gives heat to body which is why it is consumed generally during winter.