Nuts laddoo with jaggery

INGREDIENTS

Cashewnuts- 1 cup
Unroasted unsalted Peanuts- 1 cup
Almonds- 1 cup
Pistachionuts- 1/2 cup
Jaggery- 6 cubes
Elaichi/cardamom powder- To taste
Ghee- To make laddoos

PROCEDURE:

• In a pan, dry roast all the nuts in low to medium flame until raw smell is gone. Be careful in making sure the nuts do not burn. Keep mixing now and then.
• Once cooled down, grind to a coarse powder in a mixie.
• Heat the jaggery cubes in microwave for 20 seconds and grind them in the same mixie to make a sticky powder and add them to nuts mixture
• Add cardamom powder and some ghee enough to be able to make laddoos with your hands.
• Enjoy guilt free. Nice dish for potlucks or quick prasadam for any puja. You can add dates if you like too but you must adjust the jaggery accordingly.

Paruppu Poli/Bobbatlu/Holigge

INGREDIENTS:

DOUGH: 

Maida-1 cup
Oil- As needed
Salt-1 tsp

POORNAM/SWEET STUFFING:

Channa dal- 1 cup
Grated Coconut- 1/2 cup to 3/4 cup
Ghee- 1 tbsp
Cardamom powder- 2 tbsp
Jaggery-1/2 cup
Cane sugar-1/2 cup

PROCEDURE:

• Knead a soft dough and pour some oil so the dough is elastic. Add some extra oil and allow to ferment for a 8 hours or a whole day.
• Pressure cook channa dal until mushy. 
• In a pan add ghee, radd dal and remove any excess water in the dal. Add jaggery, cane sugar and mix till water is reduced. Keep stirring till all water is gone. Add coconut and mix and turn off stove. Allow to cool completely.
• Using parchment paper, spread the dough and add a ball of poornam and make poli. Use oil to spread the stuffed poli. 
• On a hot pan, add ghee and fry the poli. Eat hot and enjoy.