Healthy Black Sesame Laddoos in Stahl Hybrid Frypan

These don’t only taste good, they’re extremely nutritious and healthy too! Let’s celebrate Day 6 of #StahlishNavratri with this delicious meetha featuring the Colour of the Day, Grey.

Blogger Sneha Singhi Upadhaya made this delicious recipe in her Stahl Hybrid Frypan!

Why You'll Love This Recipe

• Nutrient-Rich: Black sesame seeds are a powerhouse of calcium and iron, while jaggery provides a boost of energy.
• Minimal Ingredients: With just four ingredients, this recipe is incredibly easy to prepare.
• Naturally Sweet: It is sweetened with jaggery, a healthier alternative to refined sugar.
• Quick & Easy: These laddoos come together in under 20 minutes, making them a perfect last-minute dessert or snack.

Recipe

Ingredients:

• 1 cup Black Sesame Seeds
• 1 cup Jaggery
• 2 tbsp Water
• 3 tbsp Mixed Nuts

Step-by-Step Instructions:

1. Dry roast your black sesame in a hot pan for 2-3 minutes. Remove from heat & keep aside.
2. Now melt the jaggery with water till it melts & thickens.
3. Add the mixed nuts & the sesame seeds & mix well.
4. Remove from heat & start making laddoos from the mixture while they’re still warm.
5. Let it cool & dig in!

Tips for the Perfect Laddoos

• Don't Over-Roast: Over-roasting the sesame seeds can make them bitter. Roast them just until they are fragrant.
• Get the Jaggery Right: The jaggery syrup should be thick and have a "soft ball" consistency. If it's too runny, the laddoos won't hold their shape.
• Warm is Key: It's crucial to roll the laddoos while the mixture is still warm. If it cools down, you won't be able to form the balls.

Enjoyy!

FAQ's

1. Is black sesame laddu good for health?

Yes, black sesame laddu can be a great snack for those looking to manage their weight. The high fiber content in sesame seeds helps keep you full for longer, reducing unnecessary cravings.

2. What to do if laddoos are not holding their shape or becoming too crumbly?

This often happens if the jaggery syrup wasn't cooked long enough. The syrup needs to be thick enough to act as a binding agent. You can fix this by reheating the mixture slightly and adding a tablespoon of water or ghee to help it come together.

3. Why are my laddoos too hard after they've cooled?

The most common reason for hard laddoos is overcooking the jaggery syrup. If the syrup is cooked for too long, it will become brittle when it cools. To avoid this, cook the jaggery only until it's thick and sticky.