Keep calm and Eat Ellunda
I have found the English word for this! It is called Sesame balls 😀
In response to todays Post a day post. Do you want to eat it or no?!
Btw is this called food photography?! 😉
All pictures are taken by Trablogger. Please contact for approval, if you would like to use them for any purpose
These golden sesame balls are known in Kerala as ellunda. They are made by combining roasted sesame seeds with melted jaggery and shaping the warm mixture into small balls. The ingredient list is short, but getting the texture right matters: the jaggery must bind the seeds without making the sweet too hard.
Ellunda has a deep roasted aroma, a gentle nuttiness and the rich sweetness of jaggery. It is the kind of traditional snack that travels well and can be enjoyed in just a few bites. Sesame seeds also give each ball a distinctive speckled surface, which is why they are so inviting to photograph up close.
I kept the frame tight so the texture would be the main subject. The shallow focus makes the front pieces stand out while the rest form a warm background. Rather than styling the plate elaborately, I wanted the image to feel like a batch ready to be shared.
English speakers may call them sesame balls, although that name is also used for very different fried sweets elsewhere in Asia. This Kerala version is compact, rustic and closely connected with home kitchens. One photograph cannot provide the taste, but perhaps it can still make you open your mouth for an ellunda.
