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Tuesday, June 24, 2014

Chimmiri Undalu / Sesame Seeds Laddu


Rustic and earthy - I think that best describes these laddus. They used to be traditionally prepared using a mortar and pestle though now one can use a food processor or a mixer to grind the mixture. The black sesame seeds used in the recipe adds an intense flavor to these laddus and that's what we use in making chimmiri in our households. However white sesame seeds can replace black ones. Whatever you use just make sure the sesame seeds have not gone rancid. Sesame seeds, dried coconut and jaggery used here are all rich in iron content and so a mandatorily fed item to girls in many Andhra households during their initial menstrual cycles. Generally it is advised to go on easy with the consumption part since they supposedly generate heat and bring on an early period in women.

There are no set rules when comes to the proportions of ingredients used. One can use coconut and jaggery according to one's taste preferences. Increase / decrease the quantities from the below recipe accordingly. The recipe is quite a simple one. Lightly toasted sesame seeds, jaggery and the coconut are coarsely ground and shaped into laddus.

Ingredients: (For about a dozen laddus)
1 cup black sesame seeds
3/4 to 1 cup powdered jaggery
1/2 cup grated dried coconut / copra

Method:
* Toast the seame seeds on low heat for 60 - 90 seconds, turn off the stove and let them cool. This step is optional as some prepare laddus without toasting sesame seeds as well.
* Run the ingredients through a food processor until they are coarsely blended and can be fisted together to shape them into laddus.
* Transfer the mixture to a wide plate and shape them into lemon sized balls.
* Store the laddus in an airtight container. They can be left over the counter if one is planning to consume them in the next few days. If not, they can be refrigerated.

Note: 
Peanuts are another good source of iron and can be added to the above mixture to make another variety of laddus. Check out the recipe here.

These go to the following events.
1. Blogging Marathon #41
2. Srivalli's "Kids' Delight", hosted this month by Kalyani with the theme "Iron rich recipes". 

Comments

10 comments:

vaishali sabnani said...

Rustic. .that's just the perfect word for these ladoos. They look so good .I have been a fan of sesame seeds and love the black sesame over the white. .truly awesome ladoos.

Harini-Jaya R said...

Good one. For some reason we are not used to the black sesame at home but I understand they are the better of the two.

Suja Ram said...

Ellu urundai, as we call in tamil is my favourite. Adding kopra is quite new to me. Great post!

Nalini's Kitchen said...

Such a simple and authentic recipe,makes me drool...

Srivalli said...

I love these laddoos..and make them often..very nicely presented..

Priya Suresh said...

If i make this laddoos, i'll keep on munching them, very addictive they are.

nandoos Kitchen said...

ladoos look yumm..

Usha said...

I like the fact that these laddu doesn't need any ghee! Good one.

Pavani N said...

That is sure h a healthy and delicious looking laddoos. I rarely use black sesame seeds in cooking, should try this soon.

Chef Mireille said...

this looks so different with the use of black sesame seeds