SESAME(known as TIL in the Indian subcontinent) is cultivated in tropical regions for its edible seeds, with a rich, nutty flavour, which grow in pods. Sesame seeds are a powerhouse of health and nutrition. Their high magnesium count helps to combat Diabetes and reduce Hypertension or high blood pressure. While the high fibre content helps with digestion, they also keep cholesterol away. Along with helping the human body recover from diseases, they also rejuvenate us. The medicinal properties help in the making of Ayurvedic potions. All in all, Sesame seeds are rightly titled as being a SUPERFOOD!
Makes : 25-30 small sized balls
Preparation Time : 30 minutes
Cooking Time : 15 minutes
Assembling Time : 30 minutes
White Sesame seeds/Til - 1 cup
Roasted Peanuts/Moongfali(shelled) - 1/4 cup
Jaggery/Gur(cut into smaller pieces/grated) - 1 & 1/4 cups
Ghee - 1 tablespoon(for cooking) + 1 teaspoon(while assembling)
In a small mortar and pestle, crush the roasted peanuts into smaller bits and keep aside. (Try to cover the mouth of the mortar with your left palm in order to restrict the peanuts from flying out when pounding with the pestle)
Roast the sesame seeds/til in an aluminum or steel kadhai till each grain becomes fluffy, changes from pristine white to a slightly creamy shade and gives out a nutty aroma.
NOTE : Once the sesame seeds are roasted, they will increase in volume than earlier.
In a non-stick kadhai, add one tablespoon of ghee.
When the ghee is hot, add the small pieces of jaggery.
The pieces of jaggery start to melt in the heat and start turning into a semi-solid mass.
After a couple of more minutes the jaggery turns into a golden shimmery liquid.
Keep stirring regularly to keep the jaggery from sticking to the bottom of the kadhai.
Once all the jaggery has melted add the roasted sesame seeds.
Mix it thoroughly and then add the crushed roasted peanuts kept aside in the preparation stage.
Fold in the mixture to incorporate all the ingredients.
Switch off the gas when the jaggery, sesame seeds, crushed peanuts have all come together in one mass.
Put the mixture in a plate, cover it so that it remains hot as long as it takes to roll the laddoos.
The ready mixture has to be rolled into laddoos on the palm of your hands. (Be very careful as the mixture will be very hot. Take care to only take a small sized portion so as not to scald your palms. CAUTION : After all the laddoos have been rolled, your palms will be slightly red from the constant heat while rolling.)
Keep one tablespoon of ghee in a small bowl within easy reach.
Keep an empty plate on which the laddoos will be placed after they have been made.
Smear some ghee on the inner surface of your left palm.
Take a small bite sized piece of the ready mixture, squeeze into a ball with your right fist.
Transfer it to your left palm and using the flat surface of your right palm, roll it gently into a smooth ball.
Continue the above steps till all the ready mixture has been converted into small balls or laddoos.
Please DON'T be disheartened if initially the balls are of uneven shape and size. This is one area where 'practice makes perfect'.
In case the ready mixture becomes hard and you are unable to roll them into balls, transfer the remaining hardened mix onto the kadhai and heat it gently for 3-4 minutes. You will notice that the mixture loosens up. Be attentive so that the mixture does not start to char/burn from the bottom.