Jaggery Laddoo

Method

Dry roast the sesame seeds in a heavy-bottomed pan over medium heat for 2-3 minutes until fragrant, then set aside. In the same pan, heat 30ml of ghee and fry the cashews and raisins until golden, remove and reserve. Reduce heat to low, add the remaining ghee, then gently melt the grated jaggery, stirring continuously to avoid burning. Once fully melted, fold in the groundnut powder, ginger, crushed cardamom seeds, roasted sesame seeds, fried cashews and raisins, mixing thoroughly until the mixture is well combined and holds together. Allow to cool for 5 minutes until just warm enough to handle. With lightly greased hands, roll the mixture into 12 equal balls, pressing firmly to ensure they hold their shape. Store in an airtight container at room temperature for up to one week.