Indian Sesame Balls
ready in 42 min.
Store in a cool, dry place. The ladoos keep for several months.
Oil a tray or baking tin with vegetable oil. Place the peanuts and almonds in a hot pan with the sesame seeds. Cook for approx. 5 minutes over a medium heat, stirring all the time, until they are golden brown and give off an aroma. Remove from the pan.
Place the jaggery in the same pan with 125 ml water. Cook over a medium heat for 4-5 minutes until the jaggery has dissolved completely and is starting to caramelize. Stir constantly, making sure that the sides do not burn.
Add the ghee, cardamom and nut mixture to the caramel and mix together. Spread the mixture onto the oiled surface and let cool briefly.
While still warm, take small portions and shape into 2-3cm balls. Work quickly; when cold, the mixture becomes stiff and cannot be shaped.