Description
A quick recipe for Sankranti sesame-jaggery ladoos enhanced with ground roasted peanuts, shredded coconut, and cardamom. The recipe is adapted from Kamalabai Ogale’s Ruchira Cookbook, a Maharashtrian culinary guide.
Ingredients
Units
Scale
- 1/4 cup unsweetened flaked or shredded dry coconut
- 1 cup white or brown sesame seeds
- 1/2 cup ground/powdered jaggery (see Notes & Variations)
- 1 tbsp water
- 1 tsp ghee (see Variations) + additional for greasing palms
- 1/4 cup ground roasted peanuts
- 1/4 tsp ground cardamom (see Notes)
Instructions
- Start by heating a medium nonstick pan over medium heat and roast the coconut for about 4-5 minutes stirring continuously, until its light golden brown. Transfer it to a bowl and set aside.
- In the same pan, over medium heat, dry roast the sesame seeds for about 4-5 minutes stirring continuously, until they are fragrant and change the color to a light golden brown. Take the pan off the heat and let them cool a little bit, for about 5 minutes.
- Transfer half the amount of the sesame seeds to a coffee or a spice grinder and grind them to a fine powder.
- In the same pan, combine jaggery, water and ghee.
- Heat over medium heat till the jaggery melts and the syrup bubbles up.
- Turn the heat off and immediately add the ground and reserved whole sesame seeds, ground roasted peanuts and ground cardamom to the jaggery syrup.
- Mix thoroughly to ensure everything is combined well.
- Let the mixture cool for 2-3 minutes.
- Grease your palms with ghee.
- When cool enough to handle, using 1 tablespoon measure of the mixture and roll into a ball.
- Transfer to a serving platter and let them cool completely before serving (see Notes for storage information).