Ellunda recipe
white sesame seeds - 200g
jaggery - 100g
Roast the sesame seeds in a dry pan until they start
to burst.
In a separate vessel, make syrup out of jaggery, by heating it.
The
syrup should become thick enough, so that when you add a drop of it in a vessel
of water, it should solidify immediately.
When the syrup reaches this stage remove
from the stove and add it to the sesame seeds.
When the temperature cools down to a state where the
hand can withstand the heat.
Grease the hand with either rice flour or ghee.
Make the sesame into small even sized balls using the hand.
.
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