Ingredients
400 gms Sesame Seeds or Til (hulled)
400 gms Natural Jaggery or Chikki Jaggery
1/2 tsp Cardamom Powder
3 tsp of Ghee
Bowl of water
Method:
On low heat roast the sesame seeds in a deep pan for about 4 minutes, stirring continuously. Do not allow it to burn. Transfer the sesame seeds to another vessel. In the same pan, add 2 tsp ghee and the jaggery. When the jaggery melts and starts to froth, check if the jaggery syrup is ready. To test drop a couple of drops of the syrup into the bowl of water. Remove the jaggery from the bowl and test with your fingers. It should form a flexible ball.
Remove the pan from flame and add the sesame seeds and mix well. Sprinkle cardamom powder and mix. Immediately start preparing the ladoos. Dip you hands in the bowl of water and then remove a small quantity and then make it into a ball with your palms and fingers. Again apply little ghee to your palms and then finish the ladoo by rolling the semi finished ball in your palms.
The ladoos have to be formed quickly or the mixture will dry up as it cools. If it dries up, place the pan again on the stove and heat up. It looses and then form the remaining ladoos.
After they have cooled down, store in air tight containers. Enjoy.
Cooking With Dexter 