– Dry roast the sesame seeds until it golden brown. Make sure you roast it in medium heat as it will burn quickly. Keep stirring when roasting the seeds. – Remove the roasted sesame seeds on a plate and let it cool down to room temperature. – In the meantime, powder and measure the jaggery.
– Once the sesame cools down, transfer it to the mixer jar and pulse it a few times to coarsely grind it. – Now add the powdered jaggery to the mixer jar and pulse it a few times to combine and grind further.
– Now transfer the ground mixture to a plate and start making laddoos. – Store the Ellu Urundai in an air tight container. It stays fresh outside for about a week (if it lasts that long).