August is the month of festivals with Avani Avittom/Raksha Bandhan, Janmashtami and Vinayaka Chathurthi. Srivalli chose to bring in the celebrations to ICC too. Valli gave different prasadom recipes and we were asked to prepare two out of those which do not belong to the cuisine we usually follow. And Valli was generous enough to consider if we could do only one. Thank you Valli, else I should have missed this month's challenge. Though I wanted to try two, but has could do only one, that too the easiest of all, I didn't have many days left before I left for the vacation. I chose Nugul-untallu (Sesame Laddo0) . Valli says, this is traditionally prepared with the black seeds with the skin on. I had only white sesame with me. I proceeded with that.
Sesame seeds - 1/4 cup
Grated jaggery - 3 tblspn
Ghee - 1 tspn
(Yields - 11 nos)
Dry roast sesame seeds in a tawa and let them cool. Once they are cool, take 3tbsp of grated or powdered jaggery and run in a mixie. When it is ground together, sesame seed tend to release and oil. Adjust the quantity of jaggery such that when you make laddoos, it holds shape. I felt more than 3 tblspn of jaggery will make it more sweet and shadow the taste of sesame. So I added a teaspoon of ghee for binding. It got over with in seconds after I clicked them. You just can't stop with one...
