white sesame seeds – 200g, jaggery – 100g
Roast the sesame seeds in a dry pan until they start to burst. In a separate vessel, make syrup out of jaggery, by heating it. 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.
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..