Sesame based delicacies are very common during Sankranti. The combination of sesame and peanuts is quite famous in laddus, chikkis etc. Sesame is a popular ingredient in most of the dishes prepared during this festive season. Sweets are distributed amongst family and friends. Streets are filled with Rangoli / Muggu designs in front of the houses. Each day different Rangoli designs are done. It’s a riot of colors!
An important thing to note in this recipe is, laddu shape should be made while the mixture is hot. If the mixture cools down then it can’t be molded. Keep hands wet with cold water (else they’ll burn) and mold fast !
The background of the cover photo is one of my Warli paintings.
- White sesame seeds / nuvvulu – half cup
- Peanuts / verusenagalu – half cup
- Chopped Jaggery / bellam – one cup
- Water – one-fourth cup
Heat the pan, add peanuts and dry roast them until they are light golden brown. Remove them in a plate. Add sesame seeds to the same pan and roast them until they are golden brown. Transfer into a plate.
Now add jaggery and water to the pan. Keep stirring until it forms in to a soft ball or one string syrup.
One way to check the consistency is to put a drop of syrup in cold water. You should be able to mould the drop into a soft-ball. It shouldn’t dissolve in water.
Now add peanuts and sesame seeds. Mix well and cook for one minute. Turn off heat and remove from stove.
To quickly make rounds/laddus from this hot mixture wet your palms with cold water and mold laddus. Make sure to keep your hands wet with cold water to avoid the heat from the mixture. This procedure needs to be performed quickly else the mixture hardens and cannot be molded into rounds. Enjoy…
15 to 20 mins
3-4 days if stored in airtight containers