Chapati Ladoo, also known as Malida Ladoo is a recipe prepared from crumbles of leftover chapati/paranthas and combined with dry fruits, ghee, sugar and nuts.It is popular in North India and Pakistan. The recipe presented is a Maharashtrian version of the same recipe in a Ladoo form. This recipe runs in our family since generations & this is the way my mother makes it. A great way turn leftover chapatis into a delicacy.
INGREDIENTS (Makes 6 Ladoos)
3 Chapatis
1 Cup dry coconut, grated
1 Tbsp. Poppy seeds (Khas Khas)
½ tsp. nutmeg powder
½ tsp. cardamom powder
2 Tbsp. melted ghee
1 cup jaggery
PROCEDURE:
1. Grind the chapati coarsely & add to a bowl.
2. Add coconut, poppy seeds, nutmeg powder and cardamom powder and give a good mix.
3. Add melted ghee to a pan, followed by 1 cup jaggery. Stir only until melted & add immediately to the chapati mixture and mix well before the jaggery hardens.
4. Make ladoos of the mixture and garnish with dry grated coconut.
5. Serve immediately or store in a air-tight container at room temperature up to 2 days.
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BON APEETIT !
