Til Ka Ladoo (Sesame Jaggery Roundels) aka Ellu Urundai (Tamil) / Ellu Unde (Kannada) is something that most households make – I asked mom to make some sweet , but with no sugar / oil ! Mom looked at me and said she would make Til Ka Ladoo mix but I would have to shape them into ladoos.. Now, shaping ladoos is something I have never done (yes, I am not into that : I am more a halwa / sheera / kheer person!), but I reluctantly agreed. So she got the mix ready and I started shaping them – 9 of what I thought would be ladoos disintegrated right in front of my eyes, while mom was looking on – an amusedly wicked smile spreading across her face : I looked at her for some help while she looked the other way !
Finally, after what seemed a lifetime, 5 ladoos gave me some respite and showed up on the plate without crumbling (although I was tensed they would, especially while I clicked! 🙂 ) Bouyed with a little sweet success, I started on the others, and kinda completed half of the mix, and handed over the rest to mom 🙂 Whew ! What seemed easy was, well, learnt a hard but fun way 🙂 Sending this to Day 5 of Blogging Marathon under “cookbook recipes” (I got the idea from Mallika Badrinath’s book – 200 Traditional Sweets) as also to my own event –Indian Mithai Mela.
Prep time : 20 mins. Time for shaping them into roundels : Depends on your expertise 🙂 . Makes : 25 roundels of the medium lemon sized.
- Sesame seeds / White Ellu – 200 gms
- Jaggery – 150 gms (or equal proportion – optional)
- Ghee – 3 to 4 TBSP
- Dry roast sesame seeds in batches till they crackle (rather splutter). Be careful not to burn.
- Grate jaggery (or mash up into small bits)
- Grind the sesame and the jaggery in a spice grinder till they incorporate into each other (the oil from the sesame is enough to form a bond) . Some people use jaggery syrup, but we prefer the dry and non-sticky Til Ladoos – they are much easy to bite into.
- Transfer the mixture to a large plate. Allow to cool. Add ghee into it, mix well and shape into Ladoos.