Ingredients: 1 1/2 cups white sesame seeds 1 1/4 cups grated jiggery 1/2 cup oats, dry roasted for 5 mts, cooled and ground to a powder 10-12 almonds, dry roast, cool and make a coarse powder 1 1/2 – 2 tbsps milk 1/2 tsp cardamom powder
Method: Dry roast sesame seeds in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame and do not burn them. Remove onto a wide plate and allow to cool. In the same vessel, add the oats and dry roast on low flame for 5 min. Remove onto a plate and cool. In the same vessel, add the almonds and dry roast on low flame for 5 min. Remove onto a plate and cool. First grind the almonds till coarse. Remove onto a bowl. Next grind the oats to a powder (5 seconds). Remove onto a bowl with almond powder. Next blend the sesame seeds for 5-6 seconds. You must make a coarse powder of the sesame seeds. Add the grated jaggery and blend till combined. Add 1-2 tbsps. of milk or almond milk or rice milk or water and blend. You can see the oil (sesame seeds) oozing out of the mixture. Remove onto a plate and add the oats powder and almonds powder. Mix and make small balls with this mixture adding cardamom powder.