Ellu bella (Karnataka Sankranti mix) — toasted sesame, roasted peanuts, dry coconut and jaggery cubes in a clay bowl, with sugarcane and leaf cups of the mix

Karnataka · Sweet

Ellu Bella (Sankranti Mix)

ಎಳ್ಳು ಬೆಲ್ಲ · Ellu Bella · ಎಳ್ಳು ಬೀರೋದು · Ellu Birodhu · Til Gul · Sankranti Mix

Ellu bella is a Karnataka Sankranti mix of toasted white sesame, roasted groundnuts, fried gram, dry coconut and small pieces of jaggery. Toast the sesame and groundnuts separately, dice the coconut and jaggery, then toss everything together once cool. The finished mix is loose and crunchy, with a little sweetness in each handful.

Prep
30 min
Cook
15 min
Total
45 min
Serves
12
Makes
About 350 g, or 12 small portions
  • vegetarian
  • vegan
  • gluten-free
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By Organic Mandya Kitchen ·

In Karnataka, families make ellu bella for Makara Sankranti, the January harvest festival. The Kannada name pairs ellu, meaning sesame, with bella, meaning jaggery. Ellu Birodhu is the custom of giving the mix to neighbours and relatives. It often goes into small packets with sakkare achchu, the little moulded sugar figures, and pieces of sugarcane are handed out alongside. Preparing the mix is a job several people can share. One person chops the coconut and jaggery while another toasts and skins the groundnuts. Keep the pieces close in size so the mix scoops evenly into each packet.

Ingredients

Method

  1. Dice the copra

    Dice the dry coconut into pieces roughly 5 mm wide at room temperature.

  2. Dice the jaggery

    Cut the room-temperature jaggery into pieces about the same size as the coconut.

  3. Roast the groundnuts

    Dry-roast the groundnuts in a heavy kadai over medium-low heat for 7–9 minutes, stirring, until the skins blister and the nuts are crisp when cooled.

    ⏱ 8 min

  4. Toast the sesame

    Toast the sesame in a dry pan over low heat for 2–3 minutes, until it smells nutty and a few seeds pop.

    ⏱ 2 min

  5. Dry-roast the copra

    Stir the diced coconut over low heat for 1–2 minutes, just until fragrant.

    ⏱ 1 min

  6. Cool the roasted ingredients

    Cool the groundnuts, sesame and copra on separate dry plates for about 10 minutes, until they reach room temperature.

    ⏱ 10 min

  7. Skin the groundnuts

    Rub the cooled nuts inside a clean, dry tea towel to loosen the skins, letting the kernels split into halves.

  8. Toss the mix

    Toss the groundnut halves, sesame, copra, jaggery and fried gram in a dry bowl until evenly distributed.

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Tips

  • Use copra for the characteristic dry crunch.
  • Scrape off the thin brown skin of the copra for pale, even pieces.
  • Keep the sesame pale so its flavour stays mild.
  • Cool each roasted ingredient fully before it comes into contact with the jaggery.

Serving

Spoon into small bowls or paper packets for Sankranti. Serve alongside sugarcane and sakkare achchu.

Storage

Keep the cooled mix in an airtight jar in a cool, dry cupboard for up to 2 weeks. Always scoop it with a clean, dry spoon.

Variations

  • Add a few small sugar candies for the version some households give at Sankranti.
  • Leave the groundnut halves unskinned for a more rustic mix.

Nutrition per serving

Energy149 kcal
Protein4.3 g
Carbohydrates14.0 g
Fat9.4 g
Fibre2.7 g

Approximate, calculated from the ingredients and divided by the stated servings.

Questions people ask

What is Ellu Birodhu?

Ellu Birodhu is the Karnataka Sankranti custom of sharing ellu bella with relatives, friends and neighbours. The packet contains a dry sesame and jaggery mix, often accompanied by a piece of sugarcane or a moulded sugar figure called sakkare achchu.

Can I use jaggery powder in ellu bella?

A firm jaggery block gives the mix distinct little bites of sweetness. Powder settles at the bottom and can cling to the sesame and coconut. If the block is hard to cut, slice it thinly first and cut the slices into small chips.

Can I substitute fresh coconut for dry coconut?

For the traditional mix, use dry coconut, called kobbari or copra. Its firm pieces stay separate in the jar. Fresh coconut adds moisture and softens the other ingredients. If you use it, make only the amount you plan to serve that day.

Why has my ellu bella turned sticky?

Warm nuts and coconut can soften the jaggery. Humidity can also make the mix clump in storage. Spread the roasted ingredients on separate plates until completely cool, then combine them with the jaggery in a dry bowl and pack in an airtight jar.

Can I make ellu bella ahead for Sankranti?

You can make it several days ahead. Toast the nuts and seeds and cut the coconut and jaggery in advance. Once everything has cooled, keep the mix in a sealed jar and portion it into paper packets on the day you give it away.

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