Thursday, January 24, 2013

Teela Undo (Sesame Ladoo)

Teela Undo is a popular South Indian sweet. In konkani, Teelu means sesame seeds. This ladoo is especially prepared and distributed during the festival of Sankranthi

This ladoo is very simple and 'easy to make'. It requires less amount of ghee and the jaggery added, really makes it very tasty. I added small amount of peanut as well (sesame seeds and peanuts go very well with each other).

  • White Sesame Seeds- 1 1/4 cup
  • Peanuts- 2 Tbsp (optional)
  • Dark Jaggery (Antu Bella)- 3/4 cup
  • Ghee- 1 tsp+ extra for greasing
  • Cardamom pods- 4-5


Measure all the ingredients required to make ladoo.

Now dry roast the sesame seeds until a nice flavor is got (don't brown the seeds). Then transfer it to a bowl, for cooling.

Then dry roast the peanuts, until they turn light brown. Transfer it to a bowl and allow it to cool. 

Then remove the peel and crush it coarsely (I used a mortar and pestle).

Next step is to melt the jaggery. The jaggery I used looked like this (This jaggery is very soft and is specially used to make ladoos, burfi, chikkis. This jaggery gives good binding and has a distinct taste).

Now start heating the jaggery in the same pan, on a medium flame along with 4-5 Tbsp of water.

After few minutes, the jaggery begins to melt and starts to boil.

Continue heating till the end point. To know the end point, add 1-2 drops of melted jaggery in a small bowl containing water. The jaggery should form a firm drop and it should turn little hard.
Once this consistency is reached, add the roasted crushed peanuts, sesame seeds, cardamom powder, ghee and mix quickly.

Allow the mixture to cool (until you can handle the heat). Remember that the mixture hardens as it cools. So it has to be formed into ladoos (small sized balls) as soon as possible. If the mixture sticks to your hand as you start making the balls, wait for few more minutes and try again. It sticks when it is hot.

Once it is ready to handle, take a small amount of the ladoo mixture in your greased hands and make a ladoo. Repeat the same for the rest of the mixture. I made a total of 21 small sized ladoos.
Teela Undo is ready!!

Store them in an air tight container. It stays good for more than a week.