Ellunda

Ellunda, or sesame ladoo, is one of the simplest and healthiest traditional snacks in Kerala. Made with just two main ingredients-roasted sesame seeds (ellu) and jaggery (sharkkara)-it’s easy to prepare and full of natural goodness.

The method is straightforward. Sesame seeds are dry-roasted until they pop and release a nutty aroma. Jaggery is melted into a thick syrup and mixed with the seeds. While still warm, the mixture is shaped into small balls. That’s it-no ghee, no added flavours.

Each bite of Ellunda has a soft crunch and a deep, rich taste. It’s often made during the Malayalam month of Karkidakam, but it’s good any time of year. It pairs well with tea or can be eaten as a quick snack.

Ellunda also comes with health benefits. Sesame seeds are rich in calcium, iron, magnesium, and healthy fats, which support bone strength, help digestion, and boost energy. Jaggery is a natural source of iron and helps improve blood circulation and gently cleanse the body. Together, they make a nutrient-rich snack that’s good for both children and adults.

Though similar versions exist across India, the Kerala-style Ellunda stands out for its clean, simple preparation. No fuss-just a few ingredients, a bit of time, and you get a wholesome, traditional sweet that’s good for both taste and health.

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Sadya

Ellunda

Author: Ushadevi Cooking Method: Roasting Cuisine: Indian Courses: Snacks, Sweets & Desserts, Vegetarian

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Rest Time 10 mins Total Time 35 mins

Cooking Temp: 180  C Servings: 10

Best Season: Suitable throughout the year, Winter, Rain

Description

Ellunda is a nostalgic and healthy snack enjoyed across Kerala. It's made with just a few wholesome ingredients—sesame seeds, jaggery, and ghee—perfect for both festive days and everyday cravings.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Black / White Sesame seeds
• ³⁄₄ cup Jaggery
• 1 teaspoon Ghee
• 1 teaspoon Cardamom Powder

Instructions

1. Wash the sesame seeds thoroughly and drain well. Let them sit in a strainer for a few minutes to remove excess moisture.
2. Dry-roast the sesame seeds in a heavy-bottomed pan over medium heat. Stir continuously until they start popping and turn slightly golden. Remove from heat and allow to cool completely.
3. Melt the jaggery in a separate pan with a teaspoon of water. Stir until it dissolves fully. Once melted, strain to remove impurities and return the syrup to the pan.
4. Continue heating the jaggery syrup until it thickens slightly. To test the right consistency, drop a few drops of the syrup into a small bowl of cold water. If the syrup immediately hardens and forms a brittle ball, it's ready.
5. (Optional) If you prefer a finer texture, grind the cooled sesame seeds coarsely in a blender. Otherwise, proceed with whole seeds.
6. Add ghee and a pinch of cardamom powder to the hot jaggery syrup and mix well. Then add the sesame seeds and stir thoroughly until every seed is coated.
7. While still warm, take small portions and shape into balls using your hands. Be careful, as the mixture will be hot and will begin to harden quickly.
8. Let the balls cool completely and store in an airtight container. Ellunda stays fresh for many days and makes for a perfect wholesome snack.