Ellu Urundai

Ingredients

• 1 cup black sesame seeds
• 0.75 cup jaggery (grated or powdered)
• 0.25 tsp cardamom powder (from 2-3 green pods)

Instructions

1. 1

   Heat a heavy-bottomed pan over medium-low heat. Add the black sesame seeds and roast, stirring continuously, for 4-5 minutes until they start to pop and release a nutty aroma. Be careful not to burn them. Once roasted, transfer to a plate and let cool completely.

2. 2

   Once the sesame seeds are cool, add them to a grinder jar or food processor and pulse a few times to get a coarse powder. Do not over-grind. Add the grated jaggery and cardamom powder, and pulse again until well combined. The mixture should be slightly moist and crumbly.

3. 3

   Transfer the mixture to a bowl. Take about 1-2 tablespoons of the mixture and press and roll it tightly between your palms to form a small, smooth ball, about 1-inch in diameter. The natural oils from the sesame seeds will help bind it. Repeat with the remaining mixture to make about 16 urundais.

4. 4

   Serve the ellu urundai immediately or store them in an airtight container at room temperature for up to two weeks.