Sesame seeds – 2 cups (250 grams)
Jaggery – 1 cup (250 grams)
Cashew – 2 tbsp
Almonds – 2 tbsp
Green cardamom – 7 to 8 (ground)
Ghee – 2 tsp
Recipe for making sesame-jaggery ladoos:
To make sesame-jaggery ladoos, first clean the sesame seeds properly. Heat a heavy bottomed pan, roast the medium on fire, stirring continuously with a spoon, until the sesame turns light brown (mole is crushed by hand). Take out roasted sesame seeds in a plate and cool it down a bit. Grind half a mole lightly with roasted sesame or coarsely stir it with a little mixture. Mix whole and lightly ground sesame seeds.
Heat a spoonful of ghee in the pan, add jaggery pieces and melt the jaggery on a very low flame, immediately stop the fire when the jaggery melts. After the jaggery cools down, add roasted sesame seeds to it. Then, mix cashew almond and cardamom powder in it as well. Jaggery sesame mixture is ready. Take it out of the pan in a plate and let it cool down a bit.
Grease your hands with ghee, mix little by little with the mixture, pick up one table spoon and make round ladoos and place it on a plate. Sesame jaggery ladoos are ready. Leave the prepared ladoos in open air for 4-5 hours. Sesame jaggery can also be made without dry fruits.