Ingredients:
1½ cups Sesame seeds
1 tbsp Desi Ghee or 1/3rd tbsp Oil1
¼ cup of grated Gur (Jaggery)
1tsp Cardamom powder
Directions:
Begin by toasting the sesame seeds on medium heat.Keep stirring while toasting to maintain an even heat distribution.Once toasted, transfer to another container to cool.Heat a pan and add the ghee or oil in it. Next, add in the jaggery and begin melting it on low heat. Once the jaggery starts foaming, cook for about a minute.
We need to cook the jaggery to a softball stage. To check this, keep a bowl of cold water along.Drop a bit of the cooking jaggery into the water.On cooling, the jaggery should have formed a soft ball that is not too sticky and holds a bit of its shape. To check the structure and density, drop the ball of jaggery on the working surface. It should make a tiny thud sound.At the softball stage, mix the toasted sesame into the pan.
Turn off the flame and mix the sesame quickly into the jaggery.Once mixed well, add the cardamom powder.
Finally, allow the mixture to cool to the point that it is easy to hold in your hand. Do not over-cool the mixture, otherwise it will harden and set.Wet your hand and then using a spoon put a small portion of the mixture in your hand.
Be careful as it still maybe hot.
Gently shape the mixture into a ball using wet hands.
