Sesame seeds laddu or ellunda, as we call in Malayalam, is one of the traditional Indian sweets. It is a very popular in Maharashtra, made during Makar Sankranthi, a Hindu festival celebrated on 14th January every year.
It is very tasty and easy to make. When we buy it from the shops, sometimes they would be very hard in texture and tough to bite! But we can make soft and tasty laddus with just 3 ingredients. Once made, it can be stored in an airtight container for 2-3 weeks.
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How to make Sesame Seeds Laddu
What you’ll need
For servings of 36:
Sesame Seeds – 400 gm
Peanuts – 200 gm
Jaggery – 300 gm
Water – 1/2 cup
How to cook it
- Dry roast 200 gm of peanuts in a pan. Once the peanuts are roasted, keep it aside and let it cool completely. Once peanuts are cooled, remove the skin. Coarsely grind the peanuts and keep it aside.
- Melt 300 gm of jaggery in 1/2 cup of water. Once the jaggery is melted completely, take it off from the stove. Strain and keep it aside.
- Dry roast 400 gm of sesame seeds in a pan. Once the sesame seeds are roasted, add coarsely ground peanuts and roast for 30 more seconds.
- After 30 seconds, add 1 cup of melted jaggery and mix well. The stove must be on low-medium heat. When the mixture turns heavy, check if you can make a ball out of it after dipping hands in water. Once the mixture is ready to roll, take it off from the stove.
- Dip your hands in water and then roll the mixture into small balls. If the mixture gets harder in between, heat it for 2 minutes after sprinkling few drops of water. This will make the mixture softer and easy to roll.
- Serve sesame seeds laddus once they are cooled.
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