Ellurundai - Sesame Balls

Heat a heavy-bottomed kadai or pan on medium flame. Add the white sesame seeds and dry roast them, stirring continuously with a spatula. Roast for 4 to 5 minutes until the seeds turn lightly golden and begin to pop and release a nutty aroma. Be careful not to burn them. Remove immediately from the pan and spread on a plate to cool completely. Do not skip cooling as hot seeds can make the mixture too oily when ground.

Once the sesame seeds are completely cooled, transfer them to a mixer jar. Pulse them 2 to 3 times briefly. You want the seeds to be coarsely crushed, not ground into a fine powder. A coarse texture gives the ellurundai a pleasant bite and helps the mixture bind well. Set aside in a wide mixing bowl.

In the same kadai, add the grated or powdered jaggery along with 2 tablespoons of water. Heat on medium flame, stirring continuously until the jaggery melts completely and forms a smooth syrup. Continue cooking for 2 to 3 minutes until the syrup thickens slightly. To check consistency, drop a small amount into a bowl of water. If it forms a soft ball that holds its shape, the syrup is ready. Do not overcook or the balls will become hard.

Remove the jaggery syrup from the flame immediately once it reaches the correct consistency. Add cardamom powder and dry ginger powder to the syrup and stir well to combine. The dry ginger powder adds warmth and also aids digestion, making these balls even healthier for children and adults alike.

Pour the hot jaggery syrup over the coarsely crushed sesame seeds in the mixing bowl. Add one teaspoon of ghee. Mix everything together quickly and thoroughly using a spoon or spatula. The mixture will be hot, so allow it to cool for just 1 to 2 minutes until it is comfortable enough to handle with your hands but still warm and pliable.

Grease your palms lightly with a little ghee to prevent sticking. Take small portions of the warm sesame mixture and roll them firmly between your palms into smooth round balls about the size of a small lime or marble. Work quickly while the mixture is still warm, as it becomes difficult to shape once it cools and hardens. If the mixture cools too fast, gently warm it for a few seconds on low flame.

Place the shaped ellurundai on a clean plate or tray and allow them to cool and set completely at room temperature for about 10 to 15 minutes. They will firm up beautifully as they cool. Once fully set, store them in an airtight container at room temperature. They stay fresh and delicious for up to 10 days, making them a perfect make-ahead healthy snack for the whole family.