Description
Two simple ingredients and less than 15 minutes is all it takes to put together these lovely black laddoos.
Ingredients
Scale
- 1/4 cup Black sesame seeds
- 1/4 cup Jaggery (preferably dark brown), crushed
- few drops of ghee ~ optional
Instructions
- Dry roast black sesame seeds on medium heat until they appear plump and begin to crackle. Do not let them smoke or burn or they’ll turn bitter.
- Tip roasted sesame seeds and crushed jaggery into a mixer/grinder. I find it works best to crush jaggery in a mortar & pestle or using a rolling pin.
- Grind the mixture until it lumps up. If you pinch on it, it should hold shape. Remove onto a plate. Press and roll about one tsp of it at a time between your three fingers to make small laddoos. Add ghee if the mixture feels dry to hold shape.
- Store in an airtight container. No need to refrigerate.
Notes
Use Jaggery and black sesame seeds in equal proportions, in case you want to scale the recipe up or down.
If the sesame seeds are old, they may not crackle.
Jaggery is available in most Indian grocery stores or world markets. Sucanat can be used as a good alternative. I wouldn’t use any kind of sugar though.
Ellu Unde is best consumed within a week of preparation or it can begin to taste rancid.
- Prep Time: 5 mins
- Cook Time: 10 mins