Laddoo

Name: Laddoo
Total time: 1200 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 10 chappatis or bhakris If using bhakri recipe make sure you don’t use salt; 1 cup finely grated (gor)Jaggery; 1/2 cup ghee or unsalted butter; 1/2 teaspoon cardamom powder; 1/2 teaspoon nutmeg; 1-2 pinches saffron; 7-8 finely chopped almonds (I coloured mine red using food colour)

Mina A Joshi @cook_13583101

UK and Gujarat

#leftover Whenever we used to fancy something sweet in a hurry, my mum used to make these laddoos from leftover chapatis. Every Indian home has a few chappatis or bhakhris left over and this is a good way of creating something tasty.

Mina A Joshi @cook_13583101

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Ingredients

20 minutes

5-6 servings

10chappatis or bhakris If using bhakri recipe make sure you don’t use salt
1 cupfinely grated (gor)Jaggery
1/2 cupghee or unsalted butter
1/2 teaspooncardamom powder
1/2 teaspoonnutmeg
1-2 pinchessaffron
7-8finely chopped almonds (I coloured mine red using food colour)

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Steps

20 minutes

1

Cook the Chappatis or bhakri for 10 minutes in oven to make them crispy. (170 degrees F for 10 minutes).
2

2. Cut the chappatis into small pieces until they are almost powder like. You can use a food processor if you like. Add the nutmeg, cardamom powder, chopped almonds and saffron to the ground chappatis. Save a few almonds for garnishing too.
3

Heat the ghee and add the jaggery to it. Once the jaggery dissolves switch of the heat and add the ground chappatis. Mix well and once it's cool enough to handle, make round ladoos by hand or use any mould you have to give them a shape. Garnish with almonds and serve them warm or cold. When we were young, we hardly gave my mum a chance to form the ladoos as we loved eating them warm.