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Ellu Urundai

Name: Ellu Urundai
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings (2 pieces each)
Cuisine: south_indian
Ingredients: 1 cup black sesame seeds; 0.75 cup jaggery (grated or powdered); 1 pinch cardamom powder (from 2-3 green pods)

RATING

4.4/5(85)

TASTE SCORE

8/10

A traditional South Indian sweet made with roasted black sesame seeds and jaggery. These energy-packed, nutty, and delicious balls are ready in minutes and are a healthy treat.

PREP

10m

COOK

10m

SERVES

2 PIECES

175 cal

SERVINGS

INGREDIENTS

For 8 servings

1 cupblack sesame seeds¾ cupjaggery · grated or powdered1 pinchcardamom powder · from 2-3 green pods

NUTRITION · PER SERVING

175

CALORIES · 2 PIECES

Protein3g · 7%

Carbs23g · 53%

Fat9g · 46%

Fiber2g

Sugar18g

Saturated fat1g

Cholesterol0mg

Sodium8mg

Potassium281mg

Phosphorus121mg

How we calculate →

METHOD · 4 STEPS

Heat a heavy-bottomed pan over medium-low heat. Add the black sesame seeds and roast, stirring continuously, for 4-5 minutes until they start to pop and release a nutty aroma. Be careful not to burn them. Once roasted, transfer to a plate and let cool completely.
Once the sesame seeds are cool, add them to a grinder jar or food processor and pulse a few times to get a coarse powder. Do not over-grind. Add the grated jaggery and cardamom powder, and pulse again until well combined. The mixture should be slightly moist and crumbly.
Transfer the mixture to a bowl. Take about 1-2 tablespoons of the mixture and press and roll it tightly between your palms to form a small, smooth ball, about 1-inch in diameter. The natural oils from the sesame seeds will help bind it. Repeat with the remaining mixture to make about 16 urundais.
Serve the ellu urundai immediately or store them in an airtight container at room temperature for up to two weeks.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use good quality, fresh sesame seeds for the best flavor.
2
Roasting the sesame seeds is key. Do it on low heat until they pop to avoid a bitter taste.
3
Do not grind the sesame seeds while they are hot, as this will make the mixture pasty.
4
If the mixture feels too dry and isn't binding, you can add 1 teaspoon of warm ghee or coconut oil.
5
Press the balls firmly while rolling to ensure they hold their shape well.
6
For a different texture, you can use white sesame seeds, but black sesame seeds offer a richer, nuttier flavor.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

Complete meals featuring this recipe

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Ellu Urundai

For 8 servings

Heat a heavy-bottomed pan over medium-low heat. Add the black sesame seeds and roast, stirring continuously, for 4-5 minutes until they start to pop and release a nutty aroma. Be careful not to burn them. Once roasted, transfer to a plate and let cool completely.

Once the sesame seeds are cool, add them to a grinder jar or food processor and pulse a few times to get a coarse powder. Do not over-grind. Add the grated jaggery and cardamom powder, and pulse again until well combined. The mixture should be slightly moist and crumbly.

Transfer the mixture to a bowl. Take about 1-2 tablespoons of the mixture and press and roll it tightly between your palms to form a small, smooth ball, about 1-inch in diameter. The natural oils from the sesame seeds will help bind it. Repeat with the remaining mixture to make about 16 urundais.

Serve the ellu urundai immediately or store them in an airtight container at room temperature for up to two weeks.

What to keep in mind.

Adapt it for your goals.

High protein

Healthy

Kid friendly

Quick

Complete meals featuring this recipe

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