Ingredients:

• Jaggery: 300g
• Poppy Seeds (white) – 3 tsps
• Sesame seeds – 3 tsps
• Cashewnuts chopped – 2 tbsps
• Ghee/Oil – 3 tsps
• Tortillas 5-6 fajita-sized torn into small shreds

Method:

1. Heat a heavy-bottom pan for about 3 mins on medium-high and lower to medium.
2. Break the jaggery into smaller chunks and put it into the heated pan.
3. Add 1.5 tsp ghee/oil to this.
4. Roast the sesame, poppy seeds, cashewnuts in a fry-pan for about 5 mins on medium-high and add it to the jaggery.
5. Keep stirring the jaggery with a narrow wooden spoon.
6. When the jaggery has completely melted and is lump-free, add the tortilla shreds. Mix well until shreds are relatively well-coated with jaggery.
7. If it’s too dry, add some more jaggery.
8. Add the remaining ghee to this and let it cool for about 10 mins.
9. When the mixture is still warm and pliable, divide it into quantities enough to make small lime-sized balls.
10. Spread a little oil on your palm and shape them into balls.
11. Don’t let it cool completely, because the jaggery hardens very quickly.
12. Serve warm as dessert or soaked in milk.

Recipe courtesy of Rupa