Heat a pan or wok and dry roast the sesame seeds on a low flame until aromatic. Remove to a plate and allow to cool down.
Reserve 2 tablespoon toasted sesame seeds and transfer the rest to a grinder jar and pulse 2-3 time to get a coarse powder. Do not grind too much or it will turn into paste.
In a mixing bowl, mash the seedless dates with your fingers or use a food processor to do so.
Add the sesame seeds powder to the mashed dates and mix well either with your hands or a food processor. Make a dough of the mixture. Do not apply any wet ingredient like milk or water or ghee while doing so.
Pinch out gooseberry shape balls out of dough and roll it in circular shape between palms. Make all the balls similarly.
Now spread the reserved toasted sesame seeds on to a plate.
Roll the prepared ladoos over the sesame seeds, pressing lightly so that sesame seeds stick to the ladoo. This step is optional. You may serve the ladoo as it is wihtout rolling over sesame seeds.
Keep the prepared ladoos in an air tight container and serve with glass of warm milk.