Vigna Mungo and Groundnut Energy Balls

1Dry roast the vigna mungo (1 cup) flour in a heavy-bottomed pan over low-medium heat for about 6-8 minutes until it turns aromatic and changes to a slightly darker shade. Stir continuously to avoid burning. Remove from heat and set aside to cool slightly.

2In the same pan, lightly toast the sesame seeds (¼ cup) until they start to pop and turn golden. Remove and set aside.

3In a separate small pan, melt the jaggery (¾ cup) with 2 tablespoons of warm water (2 tablespoons) over low heat until it forms a smooth syrup. Strain to remove impurities and keep warm.

4Add ghee to the roasted vigna mungo (1 cup) flour and mix well to combine, ensuring the flour is evenly coated.

5Add the coarsely crushed roasted groundnuts (½ cup), toasted sesame seeds, (¼ cup) cardamom powder (¼ teaspoon), and a pinch of salt to the flour mixture. Mix thoroughly.

6Slowly pour the warm jaggery (¾ cup) syrup into the dry mixture, stirring continuously to form a sticky dough. If the mixture feels dry, add a little more warm water (2 tablespoons) or ghee, one teaspoon at a time, to help bind the mixture.

7Allow the mixture to cool just enough to handle safely. Grease your palms lightly with ghee and shape the mixture into small round balls, about 1 to 1.5 inches in diameter.

8Place the energy balls on a plate and let them set at room temperature for 30 minutes to firm up.

9Store the energy balls in an airtight container. They can be kept at room temperature for up to 5 days or refrigerated for longer freshness.