Ellu Urundai
Nutty sesame laddus made with roasted black sesame seeds and jaggery, shaped into small balls. This Tamil sweet is simple, deeply aromatic, and often made for festivals, snack boxes, or a quick homemade treat.
For 8 servings
- prep
Measure and ready the ingredients.
Grate the jaggery and keep the sesame seeds, cardamom powder, water, and ghee ready near the stove.
- roast · ~5 min
Roast the sesame seeds.
Heat a heavy pan on low to medium heat and roast the black sesame seeds, stirring often, until they turn aromatic and begin to pop lightly. Transfer to a plate and cool slightly.
TIPDo not brown them too much or the laddus can taste bitter. - mix · ~2 min
Grind the sesame and jaggery.
1.Add the warm roasted sesame seeds to a mixer jar and pulse briefly to break them down.2.Add the grated jaggery and cardamom powder.3.Pulse again until the mixture looks coarse, moist, and starts clumping together.TIPDo not run the mixer continuously, or the sesame may release too much oil. - boil · ~1 min
Warm a little jaggery syrup if needed.
If the ground mixture feels too dry to hold shape, heat the water in the same pan, add 1 to 2 spoonfuls of the mixture if needed, and warm just enough to help binding. Mix it back into the bowl.
- assemble · ~4 min
Shape the urundai.
1.Transfer the mixture to a bowl while still warm.2.Grease your palms lightly with ghee.3.Take small portions and press firmly into tight round balls.TIPShape them while the mixture is warm, because it firms up as it cools. - rest · ~5 min
Let the urundai set.
Keep the sesame balls on a plate for a few minutes so they firm up and hold their shape well.
- serve
Serve or store the Ellu Urundai.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the black sesame only until aromatic and lightly popping; over-roasting makes the laddus bitter.
- 2Cool the sesame just slightly before grinding so it stays coarse and does not turn into an oily paste.
- 3Pulse the mixer in short bursts after adding jaggery; stop as soon as the mixture starts clumping.
- 4If the mix feels dry, add only a little warm jaggery syrup at a time so the urundai do not become sticky.
- 5Shape the balls while the mixture is still warm, pressing firmly so they set tight and do not crumble later.
- 6Grease palms very lightly with ghee; too much ghee can make the surface slippery and hard to compact.
- 7Store fully cooled ellu urundai in an airtight container to keep them firm and prevent moisture from softening them.
Adapt it for your goals.
Vegan
Skip the ghee and lightly grease your palms with neutral oil or shape with dry hands for a fully dairy-free version.
low sweetLow-sweet
Reduce the jaggery slightly for a more pronounced roasted sesame taste and a less candy-like finish.
white sesameWhite-sesame
Use white sesame seeds for a milder, lighter-colored laddu with the same easy method.
festival styleFestival-style
Add a little extra cardamom for a more fragrant, celebratory version that pairs well with other South Indian sweets.
Why this is on our healthy list.
Rich in Sesame Goodness
Black sesame seeds bring healthy fats, natural plant compounds, and a satisfying richness that makes these laddus nourishing as well as flavorful.
Mineral-Rich Sweet
Sesame seeds are valued for minerals like calcium and iron, while jaggery is a less refined sweetener commonly used in traditional Indian treats.
Quick Energy Bite
Jaggery and sesame together make a compact snack that is convenient for a small energy boost between meals or during festivals.
Frequently asked questions
The mixture is usually too dry or too cool. Pulse it a bit more, add a spoonful of warm binding mixture if needed, and shape while still warm.
