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Chappathi or Tortilla Laddus 


Jaggery: about 300g  
Poppy seeds (white)  3 tsp
Sesame seeds  3 tsp
Cashewnuts chopped  2 tbsp
Ghee/Oil  3 tsps
Tortillas Chappathis 6  torn into small sizes 

Method :

1.Heat a heavy bottomed pan for about 3 mins on medium-high and
lower to medium. 
2.Break the jaggery into smaller chunks and put into the heated pan.
Add 1 1/2 tsp ghee/oil to this. 
3.Roast the sesame and poppy seeds and cashew nuts together in a
fry-pan for about 5 mins on medium-high and add into the jaggery. 
4.Keep stirring the jaggery . When the
jaggery has completely melted and is lump-free, add the tortilla or chappathi
shreds and mix well until shreds are relatively well coated with
jaggery. If you think its too dry you can add some more jaggery to
5.Add the remaining ghee to this and let cool for about 10 mins. (for
those with electric stove tops remove immediately from heat). 
6.When the mixture is still warm and pliable, divide it into little
quantities enough to make small lemon sized balls. 
7.Spread a little oil on your palm and shape into balls. 

Tip: care should be taken to  not
let it cool completely because the jaggery hardens very quickly. 

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