Churma Ladoo / Chapathi Ladoo

I made these ladoos for karthigai deepam. This is a famous dish in Gujarat / Rajasthan where it is offered as Prasad during prayers. The original recipe is sinfully gheeful J. The wheat flour dough is made into slightly flat balls and deep fried in ghee and then powdered to make ladoos. I tried this healthier version which is equally delicious. This low fat version can be made using leftover chapatis too.

 

 

 

Ingredients:

Whole wheat flour – 1 cup

Salt – a pinch

Powdered jaggery – ¼ cup

Ghee – 2 tbsp

Raisins – 7-8 nos

Cardamom powder – a pinch

Water / Milk – as required (to knead the dough)

Cooking Method:

        Take the flour and salt in a mixing bowl. Add warm water/milk and knead to make a hard dough. Keep it covered for half an hour. Now divide the dough into small balls and roll them into thick chapathis. Place them on a griddle and roast both the sides in low flame till it becomes hard. Once all the chapathis are done, cool them and powder them finely.

         Heat the ghee in a pan and fry the raisins. Now add the jaggery and once it melts, add the powdered chapathis and cardamom powder, mix well and switch off. Once warm, make ladoos and store in an airtight container.

Cook’s Note:

1. If you find it difficult to form the ladoos, adding some melted ghee or warm milk will help to bind the ladoos well.

Sending entry to Only - Diwali Treats hosted by nivedhanam originally by Pari