Ellu Urundai - 35-40 pieces


  • 1 cup sesame seeds (black)

  • 1/4 cup jaggery (crushed)

  • 1 teaspoon cardamom powder


  • Place a pan on the stove on medium flame. Dry roast the sesame seeds. Roast till you see/hear them pop in the pan. Allow to cool.

  • Take the mixie jar, and add the roasted sesame seeds, crushed jaggery, and cardamom powder. Grind them in pulse mode so that they are broken into tiny pieces but not to a smooth powder.

  • Transfer this to a mixing bowl. Grease palms with ghee and take tiny portions of the mix to make small balls. You can store these in an air-tight container, and it will remain fresh for 7-8 days.