Ellu Urundai

How to Prepare

1. Dry roast 3 cups of black sesame seeds in a heavy-bottomed pan on low heat for 5-7 minutes until they start to pop and release aroma. Set aside to cool.
2. In the same pan, heat 1.5 cups of jaggery with 3 tablespoons of water on medium heat. Stir continuously until it melts into a syrup.
3. Test the syrup consistency by dropping a small amount into a bowl of cold water. It should form a soft ball.
4. Once the soft ball stage is reached, reduce the heat to low and add the roasted sesame seeds to the jaggery syrup. Mix well to coat the seeds evenly.
5. Turn off the heat and let the mixture cool slightly for 2-3 minutes, until it is warm enough to handle.
6. Grease your palms with a little ghee or oil. Take small portions of the mixture and roll them into tight balls (urundai) while still warm.
7. Place the rolled balls on a plate or tray to cool completely. They will harden as they cool.
8. Store in an airtight container once cooled.