It gives immense pleasure to prepare food with Home/Farm grown ingredients and it’s also very close to heart. Today’s Ellu Urundai Til Ke Ladoo recipe is one among it and I cherish the moments whenever I see those blog posts. Last time when we were here for vacation, I clicked the sesame plants (shared those pictures below) and now by the time we arrived here, Parents finished the harvest and I could
click only the pictures of the dishes we made from it. This sesame seed is white with a mild mix of black one, as shown in the picture below.
This is the recipe we follow traditionally and learnt it from my grandma/Patti.
Ellu/Sesame/Til – 1 Cup
*Ragi Flour – 1/3 Cup
Brown Sugar Jaggery / Palm Jaggery – 1 Cup (you can reduce the sugar to 3/4th Cup)
Cardamom Powder – 1 tsp
Dry Ginger/Suchu Powder – 1/2 tsp (Optional)
* Instead of Ragi Flour, since it needs steam cooking you can use any Nuts powder or Roasted Peanut Powder for quick version.
Ellu Urundai Til Ke Ladoo Preparation
- 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 until water looks clear 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 like/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 oily as shown in Pic 3 & 4.
- 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 5 Tbsp, filter it (Pic 4), again boil till it becomes a thick syrup.
- Wet the ragi flour without any traces of dry flour and it looks crumbly.
- Add a clean cloth over idli or steaming plate then spread moist ragi flour and steam in boiling water for 10 minutes.
- Check this link to learn how to steam Ragi with step wise pictures
- Once Ragi is cooled completely add it to powdered sesame mixture.
- When syrup cooled completely sprinkle it over sesame ragi mixture.
- Also add cardamom powder (Pic 4).
- Mix everything well and the dough should be little sticky (Pic 5), so if needed add more syrup and that’s 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.
- Ragi flour once steamed it increases in volume.
- Always reserve sugar syrup and if needed sprinkle while making ladoos.
- Instead of steaming you can fry the ragi flour in 2 tbsp ghee.