Nuvvu(la) Laddu


This is yet another sweet that my sis-in-law made and sent across to Bangalore. The recipe seems to be really simple; I just need to implement it!! 😉

This sweet is a speciality of Andhra Pradesh, and is filled with good health. Nuvvulu (sesame seeds) are a very good source of calcium. So in case of lactose allergy, you can consider having sesame seeds. Also, the recipe requires jaggery, which is also is filled with health benefits.

1/4 kg White nuvvulu (til/sesame seeds)
1/4 kg  jaggery
Additional ingredients: choice between groundnuts (lightly roasted), cashew nuts, or dry coconut


  • Sift the white nuvvulu to clear all dust/stone particles.
  • Lightly roast the seeds till it changes colour to brown. This needs to be carefully done, as a slight delay is turning off the flame would mean the seeds will get over-done.
  • Set aside to cool.
  • Chop or pound the jaggery into a fine powder.
  • Take a choice of additional ingredient (roasted groundnuts, dry desiccated coconut or cashew nut)
  • Coarsely grind all the ingredients together. This would mean 1/2 twists of the “Whip” button on your mixer-grinder.
  • Take out from the mixer, and set aside for 5 mins.
  • Make into small balls.

This sweet can be preserved at room temperature, and lasts upto 1 week without refrigeration.


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