How to make Sesame Jaggery Diwali sweet, sugar free laddoo
Sesame Jaggery Sugar free laddoo
By Anisha Sharma
A traditional family recipe sesame jaggery laddoos are prepared on Diwali and Ekadashi days in winter for bhog for Sri Krishna in my home. White sugar is not a traditional ingredient for bhog or Vaishnav cusine. Jaggery (sugarcane gur), misri, khajoor gur/Date Jaggery was used instead.
Yield: 20-24 laddoo
White Sesame seeds (lightly toasted): 1 cup
Jaggery (lumps or powder): 1 cup
Khoya (Thickened milk to a dry consistency. No sugar added.): 1 cup
Dessicated coconut: 1 cup
Green cardomom powder (freshly ground has more flavour): 1/4 tea spoon
Nutmeg powder (If cardomom is not available): 1 pinch
On a low flame, in a heavy bottomed pan, toss the seasame, till it changes colour, and you get a nutty aroma. Take off the flame immediately.
Keep aside a spoonful of seasame seeds.
Blend the remaining, lightly toasted seasame seeds with jaggery, khoya, dessicated cocunut and cardomom or nutmeg in a blender, into a fine consistency.
Use your plams to roll small portions of the mixture into balls/laddoos.
Roll all the laddoos in a plate with a spoonful of seasame seeds.
The balls must be made when the mixture is warm from the blender. Use a dash of water on your palms to roll the laddoos easily. If you are not comfortable working with the warm mixture, make barfi instead of laddoo by spreading the mixture on a lightly buttered tray/plate. Sprinkle the spoonful of seasame seeds. Cut into pieces and allow to cool till the mixture sets into barfi pieces.
Ayurvedic implication of Sesame Jaggery Laddoo
Jaggery and Til pacify vata and pitta.