Nuvvula Laddu
Sesame jaggery balls — white sesame seeds (nuvvulu) dry-roasted in a heavy pan until just beginning to brown and pop, then mixed immediately while hot with powdered jaggery (or melted jaggery syrup) and cardamom and pressed firmly between wet palms into firm, round balls before the jaggery sets. The ratio of sesame to jaggery determines the laddu's texture: more jaggery makes a stickier, chewier laddu; more sesame makes a drier, more crumbly one. The sesame provides intense nuttiness and warmth; the jaggery provides caramel sweetness and is considered a body-warming food in Telangana folk medicine. Made specifically for Makara Sankranti (the winter harvest festival) and distributed as naivedyam and among family members; the sesame-jaggery combination on Sankranti day is a ritual requirement across Telangana and Andhra.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | white sesame seeds |
| 1 cup | jaggery |
| 2 tablespoons | ghee |
| 2 tablespoons | water |
| 1 teaspoon | cardamom powder |
Instructions
- 1 Dry roast the sesame seeds in a pan on low heat until they are golden brown and aromatic. Set aside to cool.
- 2 In a separate pan, add jaggery and water. Heat on low flame until the jaggery melts completely and forms a syrup.
- 3 Add ghee and cardamom powder to the jaggery syrup and mix well.
- 4 Add the roasted sesame seeds to the jaggery mixture and stir until the seeds are well coated.
- 5 Allow the mixture to cool slightly until it is warm enough to handle.
- 6 Grease your palms with a little ghee and shape the mixture into small, round laddus.
- 7 Let the laddus cool completely before serving.
Tips
Ensure the jaggery syrup is not too thick, or the laddus will harden quickly. Adjust the consistency with a little water if needed.