Sesame laddoo or Nugul Untallu (Andhra) or Theel Untto(Sourashtra), however you call it they taste out of the world. This is served to Lord Ganesha on his birthday (Ganesha Chathurthi)
Jaggery - 2 1/2 tbsp (Gullu)
1. Dry roast black sesame seeds until you hear some crackling sound of sesame.
2. Let it cool. Grind it in a mixie/blender along with jaggery into a fine powder.
3. As you grind sesame it becomes sticky, this will help the laddoo to hold together. 4. Take a portion and try to make smalls balls, if they stay in shape you are good to go. Repeat this step to continue making laddoos. This is how you make laddoos: Take a portion of the sesame powder in your palm, and try to open and close your hand slowly (as the doctor pumps the machine when he/she checks Blood pressure for us) pressing it hard each time so that it holds together. 🙂
This dish is being submitted to the Indian Cooking Challenge event.
The above recipe can be used to prepare laddoo's with white sesame seeds too. Please follow the same procedure but you will need 4 tbsp jaggery instead of 2 1/2 tbsp. I loved the black ones better.