Black Sesame Jaggery Ladoo

Nutrition values are AI-estimated based on ingredients.

• 200 grams black sesame seeds
• 150 grams jaggery
• Ghee (optional, for taste/binding)

1. 1Pour the black sesame seeds into an iron kadai on a gas stove.
2. 2Dry roast the sesame seeds on a medium flame, stirring continuously for about five minutes until smoke appears, then switch off the gas.
3. 3Immediately transfer the roasted sesame seeds to a large, cool metal plate and spread them to cool down completely.
4. 4Once cooled, pour the black sesame seeds into a mixer grinder jar and grind them into a powder by pulsing intermittently.
5. 5Add the crumbled jaggery to the same mixer jar and grind again using short pulses until the jaggery is well mixed with the sesame.
6. 6Transfer the ground sesame and jaggery mixture to a large metal plate.
7. 7Mix the ingredients thoroughly using a spoon and then your hands to form a dark, coarse, slightly clumpy mixture.
8. 8Take small portions of the mixture and roll them into small, round ladoos.
9. 9Serve the ladoos, optionally with a small amount of ghee for taste.

These instructions are our analysis of the original video. Watch on YouTube →