Be My Guest – Ellunda with a Twist!!!

Today is a special day for me. I will not be the one who would do the post, but a dear blogger friend I discovered through my time of surfing. I am pleased to introduce you to Meena, who blogs at Elephants and the Coconut Trees.  I barged onto her blog when she participated in the Kerala Kitchen cookout for the month of February and what I found was a beautiful blog, with mouthwatering recipes and not to say, the photographs which looks very professional. I frantically searched for a follower button, but I was disappointed not to find one. I left a comment on one of her recipes to put in the gadget so that I could follow her blog and in a weeks time,  I got an email thanking me for letting her know and that she had added the gadget. Now, going to see, I am her only follower!!!

Having seen some amazing work on her blog, I thought I should share her lovely blog with all of you. Knowing the support I get from all my friends out there, I decided to ask her for a guest post. She was kind of shocked, and surprised about the whole thing, but then, I should say that she did a fair job of coming back with a full post within 10 days!!! Isn’t she fast???

OK, without me blabbering any more, let’s go off to the recipe. The picture below is just mouthwatering, isn’t it? πŸ™‚
Dear Rafeeda,
Thank you so much for inviting me to guest post in this beautiful space of yours. You are really gifted in winning over hearts of readers by writing everything going on in their mind. Hope you come up with many more interesting posts in the years to come .Wish you good luck in all your endeavors.
Now over to you ,dear readers,
I am Meena ,I run the blog named “elephants and the coconut trees” . A Keralite,currently living in California with my beautiful daughter and a very patient husband who encourages me to cook out of my comfort zone of  daily survival food. I started my blog a few months back to keep track of recipes and everything cooked in my kitchen in the hope that some day my daughter would catch up.I love trying different cuisines because I believe they are treasures one needs to explore and it is the only language that has no barriers.

Having said that I must add  that initial days of cooking were pretty annoying with flop series but with persistent effort and  patience I did see some light at the end of the tunnel πŸ™‚

Ellu unda is a traditional sweet snack enjoyed all over Kerala with evening tea. . A snack that roosted every bakery ‘s glass bottles before the junk foods invaded.Usually made just with jaggery and sesame seeds.which is slightly hard to bite.I have added some oats and little milk unlike the regular ones as my daughter was complaining of loose tooth and wanted something softer.As I write this post I can see the last one being gobbled not sure if it is the eye appeal of dried cranberries or the softness that worked like a charm !

Ellunda – Sesame Bites
Yields around 15 small ellundas
Ellu / Sesame seeds- 1 cup (white)
Oats – 3/4 cup- 1 cup (fast cook version)
Jaggery- 4-5 cubes
Cardamom -2 pods(Powdered)
Ghee- 3 tsp (I used unsalted butter)
Milk -2 tbsp
Optional :
Raisins- a few to make it look pretty :)) (I used some dried cranberry)

Looks so cute, right… πŸ™‚
1.Before you begin:
Soak the jaggery in the 1/2 glass water .That way it melts faster and you don’t have to scrape or powder it.
Grease a plate with lil butter and keep it ready.
2.Dry roast the oats on low heat by stirring continuously for 10 -12 mts till a nice roasted aromas comes .Keep it aside .

3.In the same pan dry roast sesame seeds till it crackles and a roasted aroma of it comes.Stir well till done keep an eye it can get burnt fast.
4.In a heavy bottom pan put the jaggery to melt on low heat(without burning it) add a tbsp or two of water if you want. It will dissolve and start to boil and bubble let it thicken to a syrup .All the time you need to stir.Test the syrup when right put the flame immediately.
To test if the syrup has reached right consistency –
Put a few drops of syrup into small bowl full of water now discard water and  try to roll the jaggery drops into a ball if it shapes easily then the syrup is done .If it dissolves without shaping then u need to continue boiling till u get it right.
5.Add 2 tbsp milk ,Ghee/ butter,cardamom powder stir it well then add sesame seed and oats.Stir till everything is coated in the jaggery syrup and well combined.

6.Put the mixture on to the greased plate . Leave it to cool slightly I mean bearable heat then roll the mixture into required shape with your lovely butter greased palms .Round ,square u name it but keep it small.

Or put the mixture on a plate and level the top let it cool completely meanwhile run a butter greased knife to shape the squares.When completely cool break it.


  • Hot jaggery should be handled very carefully as it can cause serious burns.
  • If u find that after adding all the ingredients u are not able to shape (kind of soggy) Put it back to a oven proof dish and spread .Leave it at 250-300 Β° F for a  7-8 mts for it to become dry.Try shaping it  before it dries out completely..
  • Many variations can be made by adding coconut ,peanut etc instead of oats (dry roast it for taste and longer shelf life).
So how did you guys find the post? Lovely, right? Meena thought her pictures were shaky and cloudy, but for a lame person like me, who has very normal picture taking skills, this is amazing!!!
Thank you so much, Meena, for taking your time and doing this post for me. Hoping to see many many more of your lovely creations, in the future!!! πŸ™‚

Join the Conversation

    1. Thank u sebeena… πŸ™‚

  1. Lovely post Rafeeda. So glad that I came across Meena's blog. I'm always a bit trepid when it comes to recipes involving hot syrups πŸ™‚ Love the pics too!

    1. Meena has a lovely blog, isnt it? Thank u Priya… πŸ™‚

  2. Yummy and delicious ellu undas…lovely clicks too…..its so sweet of you Rafee to introduce Meena who owns such a lovely blog…Thanks Meena for this yummy recipe…

    1. Thank u Ruxana dear… Glad dat u loved the post… πŸ™‚

  3. Rafeeda,
    Thank you for inviting me over to do the guest post.True, I did take some time to think if I was going to maintain my blog as a journal or attract attention with strings of delivering promptly.Though I maintain a good circle of friends I do not coax any of them for the same reason.But when readers drop comments I do take a request seriously and try fixing it :))

    1. dear meena, thank u so much for obliging to this post… i hope i've done what i've to do… u've such a lovely space, people should know about it… and with blogging, you get a different set of people with same interests, so far i've found all of them very cooperative… πŸ™‚ keep going on and hope to see many more lipsmacking recipes on your page!!! πŸ™‚ πŸ™‚

  4. delicious and healthy looks wonderful

    1. thank u so much dear…

  5. Lovely post. And thanks for introducing Meena.

    1. thank u so much dear… πŸ™‚

  6. Wow,so sweet of sweettoothhraf's sweet author,rafeeda for introducing us to a sweet blogger and an sweet snack πŸ™‚ πŸ™‚ Now am craving for that sweeeettt πŸ™‚ πŸ™‚ πŸ™‚

    1. thank u for your lovely comments, nisha… πŸ™‚ ellunda is my favorite after lunch snack… πŸ™‚

  7. lovely refeeda…thats absolutely with a twist

    1. thank u so much divya… πŸ™‚

  8. wow, this looks extremely delicious

    1. thank u so much divya… πŸ™‚

  9. Awesome recipe and lovely clicks,thanks rafeeda for introducing meena…

    1. thank u so much naaz… πŸ™‚

  10. yummyy πŸ™‚ nice clicks

    1. thank u saneeba…

  11. So good of you to promote a fellow blogger..I am Meena's new follower now.. And a nice recipe πŸ™‚

    1. thank u so much, chitz… πŸ™‚

  12. Raf, this looks so inviting and perfect….

    1. thank u so much arthy… πŸ™‚

  13. These ellundas look divine! Thanks for sharing!!

    1. thank u so much, rita… πŸ™‚

  14. I'm literally drooling at these ellundas! Glad to know more about Meena…

    You keep rocking dear Rafeeda πŸ˜‰

    1. thank u so much sri… πŸ™‚

  15. looks mouth watering. beautiful blog, fine recipes and pretty fotos. will come here more often !

    1. thank u so much for your lovely comments, nilanjana… πŸ™‚

  16. wow…this is an interesting recipe! I had some left over jaggery after making unniyappams. I was confused how to use it without wasting. Now I know what to do πŸ˜‰ Thanks for the recipe!

    1. glad to know that teena… if you do try, do let meena know, she'l be glad, for sure… πŸ™‚

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