To make 8-10 ladoo
Leftover chapati - 5-6
Grated jaggery - 1/2 cup
Ghee/Clarified butter - 2 tbsp
Milk - 3 tbsp
Almonds - 6-8
funnel seeds - 1/2 tsp (I skipped)
Green cardamom - 6-8
- Tear the chapatis into small pieces. Spread them on a baking tray. Preheat the oven at 250 degrees F and bake them for 20-25 minutes so that chapati will become crispy. Let them cool down little bit. (Instead of baking in a oven, you can also roast them in a pan on low heat till they become crispy.)
- Grind roasted chapati in a blender. Take out in a bowl. Add grated jaggery and almonds.
- Mix well and cook the mixture in a microwave for about 30 seconds. Give it a quick mix and again cook for 30 seconds. (Instead of using microwave, you can cook them in a pan on medium heat just for 2-3 minutes.)Finally, pour ghee/clarified butter, cardamom powder and sprinkle some milk. Mix well and make the medium sized ladoo.
Sending this to Pari's "Only" Snacks And Starters event guest hosted by Raji of Vegetarian Tastebuds.