Sesame Jaggery Ladoo

1. 1

   Roast the sesame seeds.

   • Heat a heavy-bottomed pan on low-medium heat.
   • Add the sesame seeds and roast, stirring continuously, for 5-7 minutes.
   • The seeds will turn fragrant, start to pop, and become slightly plump. Do not let them turn brown.
   • Transfer to a plate and let them cool completely.

   TIPRoasting on low heat is key to developing a nutty flavor without any bitterness.
2. 2

   Coarsely grind the sesame seeds.

   Once cooled, transfer about 3/4 of the roasted seeds to a grinder. Pulse just a few times to get a coarse powder. Keep the remaining 1/4 of seeds whole for texture.

   TIPDo not over-grind, or the seeds will release their oil and turn into a paste.
3. 3

   Melt the jaggery.

   • In the same pan, add the ghee and let it melt over low heat.
   • Add the grated jaggery and 1-2 tablespoons of water.
   • Stir continuously until the jaggery melts completely into a smooth, slightly frothy syrup, which takes about 3-4 minutes.

   TIPAvoid boiling the jaggery syrup for too long, as this can make the ladoos hard. Just melting it is sufficient.
4. 4

   Combine the mixture.

   • Turn off the heat.
   • Immediately add the ground sesame powder, whole sesame seeds, and cardamom powder to the melted jaggery.
   • Mix everything quickly and thoroughly until well combined.
5. 5

   Shape the ladoos.

   Let the mixture cool for a minute, just enough so you can handle it. While it's still warm, grease your palms with a little ghee. Take a small portion of the mixture and roll it firmly between your palms to form a tight, round ball.

   TIPYou must work quickly while the mixture is warm. If it becomes too cool and hard to shape, gently warm it on the stove for 30 seconds.
6. 6

   Cool and store the ladoos.

   Place the prepared ladoos on a plate and let them cool down completely to firm up. They can be enjoyed immediately or stored in an airtight container at room temperature for up to two weeks.

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