Tuesday, August 26, 2014

Sesame Ladoo Recipe - Til Laddu - Ellu Urundai Recipe

Sesame Ladoo Recipe
Sesame Ladoo also called as Til Laddu / Ellu Urundai is a traditional sweet made with sesame seeds and jaggery as main ingredients.We usually make ellu urundai for ganesh chaturthi but wanted to try like in shops more like a candy(ellu mittai) so gave a try and it came out so good. I just tried with a small quantity as I am trying it for the first time, but regretted later as the ladoos got over in no time.

This is a very easy recipe that you can try for ganesh chaturthi with just 3 main ingredients it gets done in minutes.
Sesame Ladoo Recipe

Sesame Ladoo  Recipe

Preparation Time:10 minutes | Cooking Time : 15 mins | Makes:9 small ladoos
Recipe Category: Sweet | Recipe Cuisine: South Indian

Sesame Seeds - 1/4 cup
Jaggery - 1/4 cup
Water - 1/3 cup
Cardamom powder - a tiny pinch(optional)


  1. Dry roast sesame seeds till golden brown,Set aside.Meanwhile melt jaggery syrup in water, strain to remove impurities.
    How to make sesame ladoo
  2. Now take the strained jaggery syrup in a pan and heat it up.Keep stirring.Keep a plate with water say 1 tbsp ready - when the jaggery syrup starts thickening just pour a drop in the plate. At a stage the poured drop will not dissolve and will stand firm.At this stage try to roll it into a ball, it will form into a soft ball - that is the first stage dont get misleaded with this stage...It will be chewy when you form balls at this stage. Check the jaggery syrup post for more detailed info about the consistency check.Slowly if you leave for few more mins, it will start to roll into a slightly hard ball...this is the stage we require, now add roasted sesame seeds.How to make sesame ladoo - Step2
  3. Give a quick mix, add cardamom powder bring everything together and switch off.Then take the mixture in a spoon.I used my 1/2 tbsp measuring spoon....this is done to get all balls evenly sized.How to make sesame ladoo - Step3
  4. Grease your hands with oil and shape them into balls.Repeat this for the rest of the mixture.When the mixture turns hard then heat it up and then scrap it and then roll it.How to make 4adoo - Step3
Cool down then store in airtight container.
Sesame Ladoo Recipe

My Notes:

  • Soft ball consistency gives chewy ladoos , so keep an eye.When it starts to form a slightly hard ball switch it off else the ladoos will become hard it is passes that hard ball consistency.
  • Use hot water to melt jaggery so that it dissolves quickly.
  • Be quick in shaping the ladoos.Take care while shaping as the mixture will be hot, start shaping only when it is a bit warm but if you rest for more time then shaping ladoos will be difficult.
  • I used my measuring spoon to first scoop out then shape them into balls that way it was bearable to shape.
  • Adding cardamom powder is optional but I recommend adding it for extra flavour.
  • You can try the same with black sesame seeds too.
  • The color of the syrup depends on the jaggery variety you use. You have urundai vellam which is yellow in color, paagu vellan which is reddish brown and achu vellam which is yellowish brown.
Ellu Urundai Recipe

Written by: SHARMILEE J


  1. Procedure is very simple but the pictures are awesome.

  2. Hi Sharmi , I tried Elul urundai today.It came out very well.I shaped it as buttons .Thank u very much for a healthy snack.

  3. Can I use karupatti for this recipe? ?

  4. Hi want to try with 1 cup sesame should I do the water 4 times of 1/3 cup or just 1/3 cup will be enough? Thank you so much for the wonderful recipes.

    1. The water ratio is for jaggery syrup only so add little more than the measure of jaggery.If you are adding 1 cup powdered jaggery then add 1 and 1/4 cups of water

  5. hi sharmilee, for one cup sesame , one cup jaggery how much water should i add. ? pls reply.
    not sure i have posted this question few days back.. its not delivered i believe. thank you so much.

    1. You can add about 1/4-1/3 cup of water for 1 cup of jaggery....If you add more water it will take time for the syrup to become thick and reach the required consistency


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