Sesame Laddu Recipe With Jaggery - Nuvvula Undalu is a traditional Indian sweet made with sesame seeds, a healthy yet very tasty snack option.
Prep Time10 minutesmins
Roasting Time15 minutesmins
Total Time25 minutesmins
Course: Dessert / Festival Sweet, Snack / Festival Recipe
Cuisine: Indian
Keyword: Sesame Laddu, Til Ke Ladoo, Nuvvula Undalu, Ellu Urundai,
Servings: 4
Author: Padma Veeranki
Ingredients
1cupSesame Seeds
1/4CupPeanuts
2tbspDesiccated Coconut
1CupGrated Jaggery
1tbspGhee/Water or Milkas required for binding
Instructions
Roast the sesame seeds on low heat until they become light brown in colour & turn aromatic. Transfer to a bowl & cool down completely.
Similarly roast the peanuts till you get a light golden hue. Remove and set a side. Once the peanuts cool down, remove the skin. You can skip this step and also use roasted unsalted peanuts.
Turn off heat and add desiccated coconut. The heat in the pan is sufficient to lightly toast the coconut.
Transfer roasted sesame seeds to a mixer jar keeping aside 2 tbsp of roasted whole sesame seeds. Grind coarsely & transfer to a bowl.
Add peanut coconut mixture and grated jaggery to the mixer jar. Grind coarsely and transfer to the bowl with sesame seeds mixture.
To this mixture add in the whole roasted seeds we set aside. Also add a little cardamom powder for flavour and mix well.
Divide into small portions and hold tight and make small balls of the mixture.
You will be easily able to form the balls because sesame has lot of oil in it. Just in case you cannot form the ladoo, add 1-2 tea spoons of ghee, warm water or milk while making the laddus for binding. Check notes for tips!!
Recipe Video
Notes
You also can use black sesame seeds for this recipe ir even a mixx to white & balck sesame seeds.
Make sure to roast peanuts patiently, otherwise it will get burnt and not roasted from inside.
Same with sesame seeds, roast in medium low heat. They should just turn light brown, do not burn them.
Make sure to use good quality jaggery as we will not be preparing syrup & straining to remove impurities.
You will be easily able to form the balls because sesame has lot of oil in it. Just in case you cannot form the ladoo add a little ghee to the mixture, mix it well and make the ladoo. For longer shelf life, I recommend using a ghee to bind laddus if needed.
You can also add 1-2 tea spoons of warm water or milk while making the laddus for binding. But, this is only for less quantity as it will have lesser shelf life.
You can also make the ladoo with just sesame and jaggery.
If you are allergic to peanuts, cashew or almond can be substituted.
Use desiccated coconut , not fresh coconut in the recipe.
Cardamom is optional, but gives a nice aroma to the laddu.
You can also add 1 tsp (as per taste) Dry Ginger Powder for a different taste.