This Sesame Laddu recipe is prepared for almost all main Indian festivals like Ganesh Chaturthi, Makar Sankranti, Janmashtami and Karthigai Deepam. Jaggery and sesame are the two main ingredients needed, additionally you can add powdered peanuts for more nutty flavour. If you are alert in the jaggery consistency the recipe can be finished in a breeze. It can be done with black sesame seeds also and I have shared this Ellu Urundai recipe with step by step pictures and a short youtube video. It is also called as ellu mithai or till laddu or sesame seed balls and it is a sugar-free snack with high nutritive value.
- 1 Cup Sesame Seeds
- 1 Cup Jaggery
- 1/4 Cup Water
- 2 Pinch Cardamom Powder
- Ghee (For Greasing the hands)
First, measure and keep all the ingredients ready. In a pan, dry roast sesame seeds, till it pops up and nice aroma wafts. Ensure not to burn it, otherwise the sesame laddu tastes bitter.
Keep the roasted sesame seeds in a plate and let it cool down. To the same pan, add 1 cup of powdered jaggery.
Then pour 1/4 cup of water. Heat till the jaggery completely dissolves. At first, bubbles start to appear and the jaggery syrup starts to thicken now.
Keep water in a bowl readily to check the syrup consistency. Pour 2 drops of jaggery syrup in the water, if it dissolves the syrup is thin. If it stands firmly in the water, then try to roll into a ball. If you are able to make a medium hardball, then it's the right consistency (Refer tips for more details). Strain it through a metal filter to remove the impurities.
Again pour the jaggery syrup to the pan, add cardamom powder and heat in very low flame.
Add the roasted sesame seeds to the jaggery syrup and mix quickly with a ladle. It thickens in a few seconds, switch off the flame immediately.
Grease both your hands with ghee, scoop out a small portion and start rolling into balls. If it cools down, it cannot be rolled. If you are not able to roll, reheat the mixture again for few seconds, the jaggery melts and it can be rolled easily.
Once it cools down, store this sesame laddu recipe in an airtight container.
Tips for Ellu Urundai Recipe
- Dry roast sesame seeds until it pop up and nice smell wafts. Ensure not to burn it, when roasting otherwise the laddu tastes bitter.
- I used sesame seeds only. If preferred you can use both white and black sesame seeds in equal quantity.
- Adjust jaggery as per sweetness required for this sesame laddu recipe.
- Jaggery syrup consistency is very important, the syrup should be medium hard (firm) that can be rolled into a ball.
- Also, don't cook it furthermore than the firm ball stage, else the laddu turns chewy.
- Addition of cardamom powder lends nice flavour, but it's optional.
- If the laddu mixture cools down, it cannot be rolled. So do the rolling quickly.
- To bear the heat while rolling, powdered sugar or rice flour or cold water can be greased in your hands.
- If the mixture cools or harden, just heat it for 2 to 3 minutes in low flame. The jaggery melts and loosen, so it can be rolled easily.
- The same mixture can be poured into a tray, greased with ghee and cut into squares. This is called as sesame burfi and you need not worry about the heat when rolling.
- This ellu urundai recipe stays good for 15 days when stored in hygienic condition.