Sesame seeds – 1 cup

Jaggery – 1 1/2 cups [dark brown and soft]


  • Before you begin, take sesame seeds in a plate. Remove stones if found.
  • Grate jaggery and keep it aside.
  • Dry roast sesame seeds in a heavy bottomed pan till the rawness disappears and a nutty aroma emanates the kitchen.
  • Roast on low flame. Remove onto a wide plate and allow it to cool.
  • Blend the sesame seeds for 5 to 6 seconds. You have to make a coarse powder of the sesame seeds.
  • Add the grated jaggery and blend till combined. Make small balls with this mixture. Store in an air tight box.


If the mixture has crumbled, mix 1 tbsp of milk to make laddus.  



Sesame seeds – 1/4 cup

Red chillies -10

Curry leaves – 1/4 cup

Oil – 1 tbsp

Urad dal – 1/3 cup

Chana dal – 1/2 cup

Asafoetida – 1/4 tsp

Turmeric – 1/4 tsp

Salt to taste

Red chilli powder – 2 tsp


  1. Heat a pan. Add sesame seeds and fry on low flame till golden brown.
  2. Remove the seeds from the pan and set aside on a plate to cool.
  3. Dry roast red chillies on the same pan for one minute and then add curry leaves. Continue to saute till they turn crisp.
  4. Keep it aside on the same plate .
  5. Add a tsp of oil and saute urad dal and chana dal till they turn golden brown. Cool it.
  6. Transfer all the fried ingredients to a blender. Add salt, asafoetida and turmeric powder. Grind to a coarse powder.
  7. Taste the powder. If you find the powder to be too spicy,  avoid mixing red chilli powder. If not, add the red chilli powder and blend again.

Store in an air tight container.


Always roast on low flame.

You can also spread this powder on dosa and Idli.