1teaspoonoilfor applying to hands while making ladoos
Heat a flat pan and dry roast the sesame seeds on low flame until they turn light brown. Don’t burn them.
Switch off the gas/heat and transfer the roasted sesame seeds to a plate. Let them cool down. This is important, else the heat from the pan will burn the sesame seeds.
In the same flat pan, dry roast the grated coconut for 5 minutes on low flame. Switch off the gas and keep aside.
Heat a kadai. Add ghee and jaggery. Keep the gas / heat on low.
Slowly the jaggery will start bubbling. Let it bubble for 5 minutes on low flame.
To know if jaggery is done, take a small plate and add little water. Drop a drop of jaggery in it. If the melted jaggery does not stick to the plate and forms a non-sticky ball when touched by fingertips.
Now add roasted sesame seeds, dry roasted grated coconut and crushed cardamom.
Switch off the gas and mix all the ingredients together.
After mixing, let the sesame and jaggery mixture cool slightly.
To make the ladoos –
Apply oil to the palms.
Take a spoonful of mixture and quickly shape them into small cute ladoos.
Be careful with this. The mixture should neither be too hot nor cold. It should be slightly warm, else the ladoos will not take the desired shape.
After roasting sesame seeds, transfer them to a plate and let them dry completely. Do not leave them in the hot pan. The heat of pan will burn the sesame seeds.
To know if jaggery is melted properly and is ready for ladoos, take a small plate and add little water. Drop a drop of jaggery in it. If the melted jaggery does not stick to the plate and forms a non-sticky ball when touched by fingertips, then it is done.
Store in airtight container. They remain fresh for upto 15 days.
You can add roasted peanut powder to these sesame ladoos too.