It was some 10 years old story. I had been to my friend’s house for studying something. It was tea time and my friend’s grandmother, Mrs Diwan, served a laddoo. She asked me to taste it and guess what it was made of. I kept guessing, but every time I was wrong. The laddoos were just out of this world.
I don’t remember exactly how she made them, but I had a general idea. Yesterday I had 4-5 chapathis remaining from previous day. Since I am in festival mood, I thought of making these again. They came out great, we both enjoyed them a lot.
Preferably use 1 day old chapathis.
1/3 cup jaggery
2 tea spns ghee
1 tbl spn each of raisins and cashews
2-3 tbl spn milk
1/2 tea spn cardamom powder
Tear the chapathis into pieces. Roast them on a large pan or spread on a cookie sheet and bake on a low temperature till they crisp up (do not burn them). I baked them at 250F for about 10mins and switched off oven and left them in the oven to get crispy in the warm oven. After sometime when I checked, they were totally crisped and became like papads.
Now grind them to a smooth powder (do not add water).
Heat ghee in a pan. Add cashews, raisins. Fry for few minutes and then add the powder and jaggery (preferably powdered or cut into tiny pieces). Keep mixing it for about 10mins on a medium/low flame. (Taste it at this stage, if you like more sweet, add little more jaggery). Take off heat. Add cardamom powder.
Now sprinkle milk one table spoon at a time till the mixture can be handled easily and laddoos can be made easily. Make laddoos and serve.
Makes about 8 laddoos
Preparation time : 20mins (not including chapathi crisping time)