I made these impromptu Ladoos at the weekend. The weather was lovely and we felt like eating something sweet but did not want to cook anything that would take too long. These laddos are easy to make, very tasty and made by most Indians in various versions. Chappati Ladoo are usually made from left over chapatis or using wheat flour. See recipe here for Churma na ladoo
- 10 chappatis or bhakris If using bhakri recipe make sure you don’t use salt.
- 1 cup finely cut Jaggery
- ½ cup ghee or unsalted butter
- ½ teaspoon cardamom powder
- ½ teaspoon nutmeg
- A couple of pinches of saffron
- 7-8 finely chopped almonds
1. The chapattis need to be cooked crispy so if your chapattis aren’t crispy, either roast them again on the griddle or put them in a warm oven (170 degrees) for 10 minutes.
2. Cut the chappatis into small pieces and transfer them to a food processor. Grind them until they are almost powderlike.
3. In the meantime, heat the ghee or butter and add the jaggery to it.
4. Add the nutmeg, cardamom powder, chopped almonds and saffron to the ground chappatis.
5. Once the jaggery melts, switch of the heat and add the ground chappati.
6. Mix it all well using a spoon.
7. When the heat of the mixture is manageable, you can either make small balls of ladoo or use any mould to shape your ladoos. I made these small bite size hearts for my son.
8. Enjoy Ladoos hot or cold.
Do you ever make these out of left over chappatis?
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