Take millet/bajra flour in any vessel and mix 1 tsp ghee into it. With help of lukewarm water knead tight and stiff dough.

Make two dough balls from the dough. Roll one dough ball with help of your hands. Flatten the dough ball very gently with your palms and dust with some dry wheat flour. Now place it over rolling pin and roll into thick parantha.

Preheat griddle and spread some ghee over it. Now gently place the rolled parantha over griddle. When parantha gets slightly brown from beneath, flip the side and roast until it gets golden spots on the other side as well. When parantha is slightly roasted from beneath then evenly spread some ghee over the upper side. Flip the parantha and spread some ghee over this side as well.

Press the parantha gently and roast until it gets golden-brown spots on both sides. Take off the parantha from flame and place it over a plate. Likewise prepare second parantha as well.

When parantha gets bit frigid, break it finely.Peel cardamom and make powder. Now mix these in finely grounded parantha. Also finely ground jaggery and mix in the mixture. Add 1 tsp ghee into it and mix all ingredients really well. Mixture for making ladoos is ready.

Take one fist full of mixture and roll with both hands giving it a round shape. Place the ladoo in a plate. Churma laddo is ready. Bajra Churma ladoo can be consumed for up to 2-3 days.