Beginning of Uttarayan, has a lot of significance across India. Down South, its celebrated as PONGAL, the festival of harvests, bringing in the much awaited food and prosperity to every home. Gujrat celebrates this as a kites flying day. And here, in Mumbai, we celebrate both.
With the climatic conditions turning into cold, it’s advised to eat food, that keeps required warmth in the body . According to Ayurveda, sesame is hot and helps to develop great immunity, so helps the body to cope with the changing climatic conditions. Addition of sweet by adding jaggary, which is also of the fresh products that comes from the sugarcane harvesting by this time of the year, makes it easily palatable and increases the nutritional value. That being said, it’s advised for the pregnant woman and people suffering from certain diseases to stay away from it.
Sesame, coconut and jaggery laddu is one of the traditional preparation during Sankranti. I bet it’s one of the tastiest preparations too. There are a couple of variations in this recipe. This one is based on my cousins recipe, that I noted, when I was visiting them in Pune couple of years ago. I am so pleased with the out come, I am sure you do too.
This post also marks one year completion of my Blog. I am so thankful to all my readers and my family for the support and encouragement which kept me going.
‘Eat sweet, be sweet and talk sweet’. Best wishes of Makara Sankranti.
- 1 1/2 cup jaggery
- 1 cup sesame seeds
- 3/4 cup desiccated coconut
- pinch of ground cardamom
Method– Heat the jaggery on a medium flame. When it starts boiling, reduce the fame to low and keep stirring for couple more minutes and switch of the flame. Add sesame seeds, coconut and cardamom powder and stir well until combined. Jaggery will continue to cook even after you switch of the flame , so be quick at this stage.
Keep it for cooling for a minute and prepare small round balls with your hand. The mixture need to be still warm, else it may not be coming together into proper shape.
This can be prepared well in advance and can be preserved for 2 weeks without refrigeration, in an airtight container.
Makes a dozen small size laddus.