Sesame Jaggery Laddus

Heat a heavy-bottomed pan on medium heat.

Add the sesame seeds and dry roast them for 4-5 minutes, stirring continuously.

The seeds should become fragrant and slightly golden. Take care not to burn them.

Remove the seeds from the pan and let them cool.

In the same pan, add the grated jaggery and water.

Heat on low to medium flame, stirring until the jaggery melts completely.

Cook for 2-3 minutes until the mixture becomes frothy and sticky.

Drop a bit of syrup into a water bowl to check the consistency. If it forms a firm ball, the syrup is ready.

Turn off the heat and add the roasted sesame seeds to the jaggery syrup.

Mix quickly and thoroughly to coat all the seeds evenly.

If using cardamom powder, add it at this stage for extra flavor.

Let the mixture cool slightly but not completely. It should still be warm and pliable.

Grease your palms with some ghee (optional) and take small portions of the mixture.

Roll them into round balls.

Repeat until all the mixture is used.

Allow the laddus to cool completely and firm up.

Store them in an airtight container for up to 2 weeks.