Chimmiri - Sesame Seeds with Jaggery - Andhra Sweets

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Gayatri Vantillu | గాయత్రి వంటిల్లు

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Recipe Text


    • Sesame Seeds – 100gms
    • Coconut – 50gms
    • Jaggery (Arisala Bellam- preferably) – 150gms
    • Cardamoms – 2

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Keep a half coconut in refrigerator 5 days before preparing Chimmiri, so that it dries partially. Take Sesame seeds in a paper plate and place that plate in a microwave oven. Dry roast the sesame seeds on high power for one minute. Stir once with a spoon and again microwave on high power for 30 seconds. By now you will observe that the sesame seeds are somewhat crispy. Cool them a bit and take one-third of the seeds in a mixie jar and grind them to powder. Take the half dried coconut and cut it into small pieces. Grind the coconut pieces in a mixie jar. Chop the Jaggery finely and keep it aside. Powder the cardamoms and keep it in a closed container till use so as to retain its nice aroma.


    Take a microwave safe glass bowl and add chopped Jaggery to it. Add cardamom powder & grated coconut and mix well. Place this bowl in a microwave oven and cook on high power for 1 minute. Stir once with a spoon and again microwave on high power for nearly 45 seconds or till Jaggery melts. It took 47 seconds for me. Remove this bowl from microwave oven and mix once with a spoon. Add powdered sesame seeds, remaining roasted sesame seeds and mix well. Stir with a spoon till everything is mixed well. Cool the mixture for some time till you can hold it with bare hands.  While it is still warm to hold make laddoos and arrange them in a plate. Serve them and enjoy.

    Points To Remember:

    Coconut should be dried in refrigerator for minimum 5 days. One can also use dried coconut which is available in the market. But I prefer to dry it in fridge and use it because, the market bought dried coconut when grated, leaves a smell of coconut oil (which some may not like). The partially dried coconut (which I have used), though dry retains the taste of a fresh coconut and tastes better.

    Sesame seeds have to be fresh when used for making Chimmiri. Do not use old tasteless seeds which will not bring the right flavor. Dry roast the seeds just to remove the raw flavor. I have powdered one-third of the seeds so that it will help in binding while making laddoos. Our ancestors used to pound the sesame seeds and jaggery in a mortar and pestle to make Chimmiri. While pounding some sesame seeds get crushed to powder. In present day scenario it is difficult to find a mortar and pestle and we don’t have time and patience to make recipes that way. So in an amended version we are using powdered sesame seeds and melted Jaggery! (In this recipe Jaggery is melted in a microwave oven) to bind the ingredients to make this dish.

    Jaggery used here is ARISALA BELLAM which is dark brown in color unlike the light colored one which we usually get in super markets. The ARISALA BELLAM tastes sweeter & hence is better for this recipe.

    Always remember to keep cardamom powder in a closed container till use to retain its nice aroma.

    Take care not to make laddoos as soon as you mix the ingredients in hot coconut-Jaggery mixture—it may burn your fingers. Make laddoos while the mixture is still warm

    to hold—when the mixture becomes cold one cannot make laddoos—it will be powdery. If required smear a little ghee on your palms while making laddoos.

    Why make Chimmiri and who should eat Chimmiri?

    Chimmiri is generally given to girls on attaining puberty. Chimmiri contains Sesame seeds which provide body heat (Vedi) to stimulate healthy ovulation. Girls can have one ball a day. Our ancestors have nicely invented this self balancing recipe for the young girls. Chimmiri that is to be given to girls should preferably be made from raw Sesame seeds only and for other lady guests roasted ones. Men folk can have both varieties as per their choice and taste!!!!

    Enjoy !!!!!!!!!!!!!!
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    Our Earlier discussions on the Blog
    Anonymous said...

    Namasthe Gayatri garu,

    maadi prakasam district and i know hyderabad very
    well.mee recipes anni naaku nachuthayi.Kulfi,Ice cream,chimmiri,nuvvu
    podi,chintha kaya pachhadi,oora mirapa kayalu,Chikko Milk Shake(sapota
    juice),chikki....etc.evi anni naaku chaala isthamu.
    meeku veelu vunte Nuvvu zeedlu(sesame candy...........mana chinnappu
    shops lo aamme varu),kambar kaddilu,long layerd kaajalu,verusanaga
    muddalu(chikki laga kakunda,stickki ga vundalu laga vuntundi,ippdu
    kooda shops lo dorukuthayi..... nenu intlo chesanu kaani stcikky ga
    kaakunda bellam chikki la vachhayi),appadaalu from scratch,bakary's lo
    half moon shape lo white color lo biscuits/cookies vuntayi kada avi
    chesi choopincha
    kooda Andhra lo ne possible)
    once agaian thank you gayatri garu.

    Siva Kumari

    August 14, 2009 5:43 AM

    BloggerGayatri Vantillu said...

    Siva Kumari Garu,

    Thanks for your wish list. This list takes me back to my school days at Peoples primary school and the push carts before the school gate. I think I should be satisfied with the lingering tastes of these items in memory only, because I don't know preparing a number of them

    August 14, 2009 5:44 AM

    Your Earlier comments on the Blog

    Anonymous said...

    when thu your website very interesting indeed as i love cooking i found your description very easy to follow
    would like to make chmmiri on divali can i use syrup instead of jaggery
    as in mauritius we do not get jaggery

    August 30, 2010 4:47 PM
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