Sweet mung bean and jaggery balls

Ingredients

• 200 g of mung beans (1 cup)
• 150 g of jaggery (¾ cup), in pieces
• 2 tablespoons of ghee
• 1/4 teaspoon of ground cardamom
• 2 tablespoons of shredded coconut (optional)
• a little water (optional)
• a little ghee, for the hands

Dry-fry the mung beans in a frying pan until they are toasted, then grind them into a powder.

Cut the jaggery into small pieces; you can melt it in a little water, or add it as is.

In a frying pan, heat the ghee and cook the coconut flakes until golden brown. Set aside.

In the same frying pan, add the chickpea powder and jaggery, and mix well.

Add the cardamom and remove from the heat when the mixture is smooth and thick. Let it cool.

Lightly grease your hands with ghee, then form small balls. Store them in the refrigerator.