Black & white sesame — half kg (you can use black or white or both as well)
Sticky jaggery — 300 gm
Water — as required for melting jaggery
Method of preparation:
Wash sesame, strain and sun-dry it. Roast the sesame seeds in a kadhai until you get the nutty aroma.
Keep it aside and allow it to cool. Place a kadhai on the stove and heat the jaggery and water. Keep on stirring until the jaggery melts and starts to bubble. Lower the flame and add the sesame. Mix well and turn off the stove.
Once the mixture cools a little, you can apply a little ghee or oil in your palms, wipe off with a cloth, and start shaping the sesame balls. You can store the sesame balls in a container while it is still hot.
For a hands-on experience click here