E-mail : rmajali@vt.edu

Tortilla Laddus

Ingredients

Jaggery: about 300g (3/4 the slab that they sell in the Indian store)
Poppy seeds (white) about 3 tsp
Sesame seeds about 3 tsp
Cashewnuts chopped about 2 tbsp
Ghee/Oil about 3 tsps
Tortillas 5-6 fajita sized torn into small shreds (husbands are good at this!)

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 with a narrow wooden spoon. When the jaggery has completely melted and is lump-free, add the tortilla 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 adjust.
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. Take care not to let it cool completely because the jaggery hardens very quickly.

Serve warm as desert or soaked in milk. Try it, its pretty good!