Policha ladoo

I don't like wasting leftovers, and now that I make my own rotis, it tears my heart everytime I have to get rid of the fruit of my mehanat (however inedible it might have become). But there is only so much roti upma you can eat, and the roti pizzas don't quite turn out as wonderful as you hope they would.
Which is why, I jumped with delight when I found that the Maharashtrian Policha Ladoo actually uses leftover rotis as the base.
Since they were pretty easy to make, I was certain the kids would hate it (one doesn't get lucky all the time, does one?), but both of them loved it. I don't need a crystal ball to predict that there isn't going to be too much roti upma for me in the near future.

3 Left over rotis
A lemon sized ball of soft Jaggery
1 1/2 tsp posto/ khus khus
1-2 tsp Shredded, un-sweetened coconut
1 tbsp Ghee


Method
Tear the roti into small pieces, and grind in the mixer with the jaggery.
Dry roast the poppy seeds, and once they start getting brown, add the coconut and roast till dry.
Mix the poppy seeds, coconut, ground roti mix and ghee to make a slightly sticky mass.
Roll into balls.
Enjoy!