Delicious nutty,traditional sweet dessert made with sesame seeds, coconut, jaggery and touch of fragment spice cardamom.
This is one of the sweets my grandma used to make. She didn’t add any coconut in this sweet, but I love to add coconut to everything. When comes to coconut I have a weak heart, I try to incorporate it as much as possible. This is an easy sweet to make and you can make it within less than 30 minutes. For a change try this Ellu unda/ Sweet sesame seed and coconut balls.
Traditional recipe is made with black sesame seed, and I even bought a packet from Indian store. But it turned out to bad. So, decide to make with skinless one. Both are same but more nuttiness taste if you use black sesame seed. If you like sesame seed, then this is a great recipe to try.
I love sesame seed in any form, Ellu unda, hummus or even like to sprinkle over bread or curries. Only thing while making Ellu unda you need to careful about jaggery syrup. If it becomes hard you get a hard ball that means you can’t bites it with your teeth. So careful to stop working the jaggery syrup when they are at soft ball state. It means you will only be able to make small balls.
In northern part of India, they make sweet sesame seed balls/Till laddu during Makar Sankranti which is celebrated during January 14-15th. In Kerala, you can even find them in small shops or bakeries all-round the year.
Sesame seed itself has health benefits but when you combine with jaggery it is a dessert. This one I made it as small bite size balls which are easy to eat.
For me this recipe brings out lots of nostalgic memories, as it reminds me my grandma cooking and how she cooked for us. Yes, if ask her in the morning, I can get this dessert in the evening. She never complained about anything and made everything with love.
If you like the molasses flavor then try this as jaggery has molasses taste, this nuttiness from the coconut and sesame seeds perfectly balanced with sweetness of jaggery.
Ellu Unda/ Sweet Sesame seed and coconut balls
- 1 cup 2 tablespoon /130 g white sesame seeds
- ¾ cup / 150g jaggery
- ½ cup desiccated coconut I used fine
- 4 cardamom pods crushed
- 13 tablespoon waters
- 1 tablespoon ghee plus extra for greasing the hand while making balls
- First roast the sesame seeds in low flame for 5 minutes. Until it slightly brown in color and set aside.
- In another small vessel add jaggery and water and melt first then strain for impurities. Bring back to heat and boil until jaggery syrup is thickened and when you add a drop you will able to make soft ball.
- Mix in roasted sesame seeds, then coconut, ghee and cardamom powder and set aside.
- While it is warm try to make small ball out it. This step you need to careful it is too hot your hand will burn, if too cold you can’t make the balls out of it. So do it while it is slightly hot.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.