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White Ellunda

White Ellunda


Cooking Time

Preparation Time : 10

Cook Time : 60

Total Time : 70


Serves 4

  • white sesame seeds, toasted 1 cups

  • khoya, softened 1/2 cups

  • jaggery, crumbled 1/2 cups

  • Saffron stigmas 1 pinch

  • canola oil 2 tsp

  • full fat milk, warm 2 tbsp


  • 01

    Heat a thick bottom pan, add canola oil and to it add sesame seeds

  • 02

    Continuously keep stirring the sesame seeds until they turn light golden hues

  • 03

    Take it off the flame and remove the sesame seeds on to a flat plate

  • 04

    Soak saffron in warm milk and reserve it

  • 05

    In the same pan as of sesame, add jaggery and melt it to liquid, gently keep stirring it till it froths without reducing it too much, take it off the flame

  • 06

    Before it starts to solidify add to it saffron milk, stir it

  • 07

    Add to it softened khoya, sesame seeds and blend well together with mixing spoons

  • 08

    Now oil your palms with a bit of canola oil and using your fingers take small portion f the mix (ensure the mix isn't too hot to burn you) and shape it into medium sized balls

  • 09

    Continue this until you have used up all mix

  • 10

    Serve it at room temperature and this can go well during a party at home as pass around of sweet snacks

  • 11

    You can also add dry fruits and nuts like almonds, hazelnuts, pistachios and walnuts

  • 12

    Toast or roast the nuts and crush them a bit before adding it to the mix and then proceed to make balls



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