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Sesame Laddoo




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Petrina Verma Sarkar


List of Ingredients




1 cup sesame seeds
1 cup jaggery (refined sugar cane juice which comes in a lump)
3 tbs ghee (clarified butter)
6-8 pods of cardamom seeds removed and ground into a powder
1/2 cup water

Administrative Note: Some people who are sensitive to casein still react to ghee. Please use with caution.

Recipe



Dry roast the sesame seeds in a flat pan on medium heat.

Do this till they are a very pale golden color and aromatic.

Put the jaggery and water in a pan and melt to form a thick syrup.

To test if it is done drop a little into a bowl of chilled water.

If it forms a ball, the syrup is ready.

If not, cook some more.

Test again till ready.

Add the toasted sesame seeds to the syrup and mix well.

Add the ghee and cardamom powder and mix well.

Take off from heat.

Grease your palms and when the mixture is still hot (but cool enough to handle) take enough in your hand to form a golf ball-sized lump.

Roll between your palms till smooth.

Lay on a greased plate to cool.

Repeat till all the mixture is used up.

The laddoos will soon harden to candy-like texture.

Store for up to 10-15 days in an air-tight container.