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Nutrivitals

Sesame and jaggery laddoo

Roasted sesame bound with melted jaggery and rolled while warm. Made at Sankranti, when sesame and jaggery are both in season.

30 minutesAbout 15 laddoosIndianWritten by Kiran

Method

  1. 1

    Dry-roast the sesame until it pops.

  2. 2

    Melt the jaggery with a spoon of ghee until it threads — this is the step that decides whether they set.

  3. 3

    Stir in the sesame and cardamom off the heat.

  4. 4

    Roll into balls while still warm enough to handle. They firm as they cool.

Before you start

The syrup is extremely hot. Let it cool enough to handle before rolling.

Keeping it

Two weeks in a sealed tin.

Where it comes from

Til laddoo, eaten across North and Western India in mid-winter.

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