Ingredients:
Black Sesame Seeds 1 cup
White Sesame Seeds 1/2 cup
Palm Jaggery / Nalla Bellam / Thati Bellam (pounded) 3/4 cup
Sugarcane Jaggery (grated) 1/4 cup
Cardamom 4
White Sesame Seeds 1/2 cup
Palm Jaggery / Nalla Bellam / Thati Bellam (pounded) 3/4 cup
Sugarcane Jaggery (grated) 1/4 cup
Cardamom 4
Method of preparation:
Heat a pan on medium – low heat, sprinkle a tbsp of water.
Add and roast black and white sesame seeds separately for 1 – 2 minutes.
Cool and grind the roasted black sesame and white sesame seeds into fine powder using a spice blender.
Add and roast black and white sesame seeds separately for 1 – 2 minutes.
Cool and grind the roasted black sesame and white sesame seeds into fine powder using a spice blender.
Mash thoroughly black jaggery and sugarcane jaggery with cardamom using a pestle.
Alternatively, use a spice blender to do the job.
Discard the cardamom skin and stir in sesame seeds powder.
Grind all the mashed ingredients together for few seconds.
Remove onto a plate and roll the ground jaggery sesame seeds mixture into small lemon sized balls.
Store tight and black sesame seeds ladoo stay fresh for months.
Serve black sesame seeds ladoo with tea or with coffee or as a mid day snack
Alternatively, use a spice blender to do the job.
Discard the cardamom skin and stir in sesame seeds powder.
Grind all the mashed ingredients together for few seconds.
Remove onto a plate and roll the ground jaggery sesame seeds mixture into small lemon sized balls.
Store tight and black sesame seeds ladoo stay fresh for months.
Serve black sesame seeds ladoo with tea or with coffee or as a mid day snack
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