Sesame Ladoo Recipe
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)
- Dry roast sesame seeds till golden brown,Set aside.Meanwhile melt jaggery syrup in water, strain to remove impurities.
- 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.
- 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.
- 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.
Cool down then store in airtight container.
- 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.