- Grated jaggery – one cup
- Water – one cup
- Borugulu / puffed rice – four cups
- Sesame seeds – two tblsp
In a sauce pan add jaggery and water. Stir it on a medium flame until the syrup has string consistency. (To get correct consistency, in a small bowl of cold water, add few drops of the syrup. You should be able to roll it into a ball. It should not dissolve and it should not be too hard).
This may take 10-15 minutes. It’s very important to get this right consistency. Turn off heat.
Immediately add sesame seeds and barugulu. Mix well. Roll the laddus quickly. Since the mixture is hot, before rolling the laddu dip your hand in cold water.
Approximately 10 to 15 laddu
20 to 25 mins
Two days ( store the laddus in air tight container once they are at room temperature.)