click only the pictures of the dishes we made from it. This sesame seed is white with a mix of black one, as shown in the picture below
Ellu/Sesame/Til – 1 Cup
*Ragi Flour – 1/3 Cup
Brown Sugar or Jaggery – 1 Cup (you can reduce it)
Cardamom Powder – 1tsp
Dry Ginger/Suchu Powder – 1/2tsp (Optional)
* Instead of Ragi Flour, since it needs steam cooking you can use Nuts powder or Roasted Peanut Powder.
- Since I used our farm grown sesame seeds, we cleaned it up well and i am going to explain it in next few steps.
- Wash the sesame seeds twice or as needed and remove stones and mud if any (Pic 1).
- Spread over cloth and dry under sunlight well for at least 5 hours (Pic 2).
- Now you get good one as packed in stores and sometimes the store bought ones too have stones and mud so check it before you use.
- Dry fry the sesame seeds till it crackle and turn brown.(Pic 3)
- Cool them completely and grind it to nice powder better not too sticky as shown in Pic 3.
- If you like to add sugar in ladoos just mix or grind the sugar along with sesame seeds.
- Otherwise make syrup by adding little water say 3 Tbsp, filter it (Pic 4), when cooled sprinkle it over powdered stuff.
- Also add steamed ragi (check this link to learn how to steam Ragi with step wise pictures) and cardamom powder (Pic 4).
- Mix everything well and the dough should be little sticky (Pic 5), so if needed add more syrup and thats way it increases shelf life.
- Now make big lemon size balls out of it (Pic 6).
- This stays good in room temperature for 3 days.