Keep toasting the chapatis over a roti tawa (griddle pan)one by one in a slow flame unless it’s turn crispy..once you achieve the crispyness it will be ready to be used..if you don’t achieve the required crispyness I would request you to start it again otherwise it won’t taste as it should be..

Roughly break them into small pieces,don’t use those parts which you find are not crispy enough..

In a blender add all the roasted chapatis,ginger powder,crushed gud (jaggery) kishmish (sultana) 2 to 3 tablespoon ghee and blend them into a smooth paste..ghee and gud will help in binding the laddus..

Now make round shape laddus and keep inside the fridge for getting the acquired firmness..ginger powder adds little spicy touch to the laddus..so you should add them as par your preference..