Dry roast sesame seeds in a pan over medium heat until the seeds pop up or sizzles. Stir continuously to roast evenly.
Boil the filtered jaggery with a tsp of ghee until it thickens and you get a soft ball consistency.
(If you drop a tsp of jaggery syrup in a cup of water, it should not dissolve but solidify immediately and you should be able to collect it and make a soft ball out of it).That is the right consistency.
At this stage, add the sesame seeds and mix well.
Then grease you hands with ghee and make balls out of it when still hot.(when your hands can bear the heat)
Note – If the mixture hardens, heat it again and make balls.
Store it in an air tight container and enjoy. It has a self life of 10-15 days if stored in an air tight container.
Sesame seed recipes
Sesame Seed Rice (Ellu Sadam)
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