White sesame seeds – 200g
Jaggery – 100g
1. Roast the sesame seeds in a dry pan until they start to burst.
2. In a separate vessel, make syrup out of jaggery, by heating it.
Note: The syrup should become thick enough, so that when you add a drop of it in a vessel of water, it should solidify immediately. When the syrup reaches this stage remove from the stove and add it to the sesame seeds.
3. When the temperature cools down to a state where the hand can withstand the heat. Grease the hand with either rice flour or ghee. Make the sesame into small even sized balls using the hand.