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A traditional South Indian sweet made with roasted black sesame seeds and jaggery. These energy-packed, nutty, and delicious balls are ready in minutes and are a healthy treat.
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.
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.
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.
Serve the ellu urundai immediately or store them in an airtight container at room temperature for up to two weeks.
A traditional South Indian sweet made with roasted black sesame seeds and jaggery. These energy-packed, nutty, and delicious balls are ready in minutes and are a healthy treat.
This south_indian recipe takes 20 minutes to prepare and yields 8 servings. At 175.15 calories per serving with 3.27g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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Add 2 tablespoons of roasted peanut powder or almond flour along with the sesame seeds for an extra protein boost.
Incorporate 1 tablespoon of flax seeds or chia seeds while grinding for added Omega-3s and fiber.
Add 1 tablespoon of unsweetened cocoa powder to the mixture to make 'chocolate' sesame ladoos.
Use store-bought roasted sesame seeds to cut down on the roasting and cooling time.
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