Chappathi or Tortilla Ladoo Ingredients:

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

Chappathi or Tortilla Ladoo Preparation:

Heat a heavy bottomed pan for about 3 mins on medium-high and lower to medium. Break the jaggery into smaller chunks and put into the heated pan. Add 1 1/2 tsp ghee/oil to this. 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.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

Adjust. Add the remaining ghee to this and let cool for about 10 mins. (For those with electric stove tops remove immediately from heat).When the mixture is still warm and pliable, divide it into little quantities enough to make small lemon sized balls. 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.