Black Sesame Ellu Urundai Recipe – Traditional South Indian Sweet Dumplings

Last Updated on 4 months by Neha Deshmukh

Black Sesame Ellu Urundai Recipe – Traditional South Indian Sweet Dumplings

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Ellu Urundai. These little sesame balls are a staple in South Indian households, especially during festivals. I remember helping my grandmother make these as a kid, and the aroma of roasted sesame seeds and jaggery instantly transports me back to those cozy kitchen memories. They’re not just delicious; they’re packed with tradition and good vibes!

Why You’ll Love This Recipe

Ellu Urundai are more than just a sweet treat. They’re a celebration of flavors and textures – the nutty crunch of sesame seeds, the rich sweetness of jaggery, and the soft, pillowy exterior of the kozhukattai. Plus, they’re surprisingly easy to make, even if you’re new to South Indian cooking. You’ll love how satisfying it is to create these little gems from scratch!

Ingredients

Here’s what you’ll need to make these delightful Ellu Urundai:

• ½ cup Black sesame seeds
• ¾ cup Powdered jaggery
• ¼ cup Grated coconut
• ¼ cup Water
• ¼ tsp Cardamom powder
• 1 cup Idiyappam flour / Kozhukattai flour
• A drop of Cooking oil
• A pinch of Salt

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Black Sesame Seeds: Varieties & Significance

Black sesame seeds are traditional for Ellu Urundai, and they offer a slightly more intense, nutty flavor than white sesame seeds. They’re also considered very auspicious in Indian culture, believed to bring warmth and good health, especially during winter. (Around 50g of black sesame seeds)

Jaggery: Types and Substitutions

I prefer using powdered jaggery for this recipe as it dissolves easily. You can use jaggery blocks, but you’ll need to dissolve them in the water and strain the mixture to remove any impurities. If you can’t find jaggery, you can substitute it with packed brown sugar, but the flavor won’t be quite the same. (Around 150g of powdered jaggery)

Kozhukattai Flour: What it is and where to find it

Kozhukattai flour is a special type of rice flour used to make soft, pliable doughs. You can find it at most Indian grocery stores. If you absolutely can’t find it, you can make your own by grinding raw rice into a fine powder. (Around 100g of Kozhukattai flour)

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut adds a lovely aroma and sweetness. However, dried grated coconut works perfectly well too! Just make sure it’s unsweetened. (Around 30g of grated coconut)

Cardamom: The Queen of Spices – Quality Matters

A little cardamom goes a long way! Use good quality cardamom powder for the best flavor. If you have cardamom pods, lightly crush them and grind them into a powder just before using. (Around 0.5g of cardamom powder)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the black sesame seeds in a pan over medium heat. Keep stirring constantly to prevent burning. They’ll start to splutter when they’re ready – this takes about 3-5 minutes. Set them aside to cool.
2. In the same pan, melt the powdered jaggery with water. Bring it to a boil and let it simmer for a few minutes, stirring occasionally. You want to cook it until it reaches a frothy consistency – this ensures the urundai holds its shape.
3. Now, add the roasted sesame seeds, grated coconut, and cardamom powder to the jaggery mixture. Mix well and continue to cook for another 2-3 minutes, until the mixture starts to thicken and come together.
4. Remove from heat and let the mixture cool slightly. While it’s still warm (but manageable!), shape it into small, bite-sized balls. Traditionally, a portion is reserved as ellu urundai for offerings.
5. Next, let’s make the dough. In a bowl, combine the kozhukattai flour with a pinch of salt. Gradually add boiling water, a little at a time, and mix with a spoon. Once it cools slightly, add a drop of cooking oil and knead the dough until it’s smooth and pliable.
6. Take a small portion of the dough and flatten it into a cup shape. Place a sesame ball in the center and carefully seal the dough around it, forming a dumpling. Repeat with the remaining dough and filling.
7. Finally, steam the dumplings in an idli pot for 8-10 minutes. Let them cool slightly before serving.

Expert Tips

• Don’t skip the dry roasting step for the sesame seeds! It really enhances their flavor.
• Be careful when working with hot jaggery – it can cause burns.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.

Variations

• Vegan Ellu Urundai Adaptation: Simply ensure your jaggery is vegan-friendly (some are processed with bone char).
• Gluten-Free Considerations: Kozhukattai flour is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities!
• Adjusting Sweetness Levels: Feel free to adjust the amount of jaggery to your liking. I like mine on the sweeter side, but you can reduce it if you prefer.
• Festival Adaptations (Pongal, Sankranti): My aunt always adds a pinch of grated ginger to the filling during Pongal for an extra warming touch.

Serving Suggestions

Ellu Urundai are best enjoyed warm or at room temperature. They make a wonderful snack with a cup of chai or a festive treat during celebrations. My kids love them as a little after-school pick-me-up!

Storage Instructions

You can store Ellu Urundai in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.

FAQs

What is Ellu Urundai traditionally used for?

Ellu Urundai are traditionally offered to deities during Pongal and Sankranti festivals. They symbolize prosperity and good luck.

Can I make Ellu Urundai ahead of time?

Yes, you can! You can make the filling and shape the balls a day in advance. Store them in the refrigerator and steam them just before serving.

What is the best way to store leftover Ellu Urundai?

Store them in an airtight container at room temperature or in the refrigerator.

Can I use a different type of flour besides Kozhukattai flour?

While Kozhukattai flour gives the best texture, you can try using rice flour as a substitute. However, the dumplings might be slightly less soft.

How can I adjust the cardamom flavor in this recipe?

If you prefer a stronger cardamom flavor, add a little more cardamom powder. You can also use a pinch of nutmeg for a warmer spice note.