Ellu urundai is one of our staple sweets during festivals like ganesh chaturthi or krishna jayanthy. I have already made a no cook version of this before, check out my ellu urundai recipe.That is a easy version.But this is quite different and it is my grandma's recipe. The main thing is you can store this for so many days in a air tight container and have it daily since sesame seeds are so good for you.
This method is a bit crucial but so simple. Getting the jaggery syrup right is the main thing. And if you find it hard to make balls from the hot mix, you can spread the mix over greased parchment paper and spread it evenly. Then cut it into squares..So try this out and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 1 mins
Makes : 12 to 15 balls.
Ingredients:
Sesame Seeds - 1.5 cup (i used black, you can use white)
Jaggery / Sarkarai - 1 cup
Water - ¼ cup
Ghee or Oil to grease hands
Method:
Dry roast sesame seeds till they pop. Once you get nice aroma, remove them to a plate and allow it to cool down, Take them in a blender and crush them coarsely. Just use the pulse mode one or two times.
Now heat jaggery and water tilll it is melted. Strain it.
Now put it back on stove in a heavy bottom pan. Boil it till it reaches pahu stage..It will be thick and glossy.
At this stage add the powdered sesame seed. Mix well.
Immediately transfer it to a plate. Let it cool for a bit.
Grease your hands with some ghee or oil. Take small portion from the mix and shape into balls.
Serve or store in a air tight container.
Notes:
1) Keep a eye always when you make jaggery syrup. If you boil so much then the jaggery will crystalize.
2)After u add the sesame seed mix, shape it into balls immediately, if you delay in that then it will be hard to roll.
3)Instead of making balls you can spread the mix over greased parchment paper and spread it evenly. Then cut it into squares.
4)If the mix gets hard as you roll. Show the plate over heat for few sec, the jaggery will melt so you can form into balls.
5)This can be kept in a air tight container for a week at room temp.
Pictorial:
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| Start by dry roasting sesame seeds |
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| Remove them and allow to cool a bit |
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| Add them to blender |
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| Powder them coarsely |
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| Melt some jaggery in water |
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| Boil till they are dissolved |
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| Strain them |
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| Look at the sediments |
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| Now boil this jaggery syrup |
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| Boil till it gets thick |
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| It will change colour and get thick |
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| Add in powdered sesame powder |
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| mix well |
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| let it cool a bit |
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| take a spoon |
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| roll roll roll |
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| Serve |
Anonymous
Very nice..U are simply awesome, talented and a nice cook!! your picture description of the steps involved in cooking makes it outstanding and so easy to understand. great job indeed!! u need all the appreciation for ur hard work.
Sindhu Ramesh
Can I use karupatti for this recipe?
Aarthi
@Sindhu Rameshyes u can use
steffi
I am in the plan of using powdered jaggery. so many cups should i have to use?