ELLU URUNDAI @ SESAME SPHERES
The use of sesame seeds in Indian cuisine has a long history since the Vedic times. Known as 'til', this spice has come into traditional cuisines long before the use of many other modern spices. It is synonymous with 'beauty' and is believed that anyone who has a routine diet with sesame, is blessed with a winsome countenance and physical charisma. Perhaps, the Apsaras 'Tilotama' has been the role model -- her name is derived from 'til' - who has gathered 'til' size of elements from various beauty sources that makes her unfathomably beautiful.
Sesame finds itself in manifold dishes -- snacks, savouries, sweets, curries, variety rice, spice powders and even oil. Regular use of sesame oil for an Abhyanga (body application of oil) is known to have health benefits, cooling the body system and to energize the eyes. Sesame seeds have been used in cuisines of many countries since many centuries owing to its very many health benefits. Some of the common known health benefits is that it helps aid digestion, alleviates anaemia and heart disorders by contributing iron and a good dose of monounsaturated fatty acids making it an important cooking medium. To be specific, it is used extensively in South India.
I have to stop here, else, I would be writing a full chapter on this.
Now, Open Sesame -- for the recipe. My MIL's version.
Preparation time: 10 -12 min:
Category: Snack/ Sweet
Spice level: Sweet
Difficulty level: very easy
Makes: 20 nos
|Amount Per Serving
|% Daily Value *
|Total Fat 6 g
|Saturated Fat 1 g
|Monounsaturated Fat 0 g
|Polyunsaturated Fat 0 g
|Trans Fat 0 g
|Cholesterol 0 mg
|Sodium 3 mg
|Potassium 34 mg
|Total Carbohydrate 10 g
|Dietary Fiber 2 g
|Sugars 6 g
|Protein 2 g
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
- 250 gm white sesame seeds
- 150 gm pounded jaggery
- Dry roast the sesame seeds on a low medium flame until a nice toasted aroma wafts.
- The colour should turn a mild amber. Take care not to char it. Spread it on a plate until it slightly cools.
- Grind this to a coarse mixture.
- Add pounded jaggery after this stage and continue to grind until it combines well to form a mass.
- Transfer to a plate and immediately roll them out into firm laddus. The warmth in the seeds will ooze out oil that contributes sufficient grease to make the rolling process easy.
- Rest for a while and tore in an air tight container. Stays good for 3-4 days.
- The colour of the balls will totally depend upon the colour of sesame seeds and jaggery used. Black sesame seeds yields a darker coloured ball and white sesame yields a deep amber as shown in the picture.
- This recipe can also be prepared using palm jaggery.