Monday, 24 June 2013

POLICHA LADOO / CHAPATI LADOO


POLICHA LADOO / CHAPATI LADOO

INGREDIENTS

Crushed coarsely 1 day old poli / chapati
1 cup
Jaggery                            OR
Powdered sugar
Less than ¼ cup      OR
Less than ¼ cup     
Ghee
1 tsp

 

METHOD:

1.       Heat ghee, add the crushed chapattis and lightly sauté it on a low flame till it starts to look a little crumbly. Approx 2 - 3 min.

2.       Add the jaggery to it and again sauté till the jaggery melts and it starts to stick together.

3.       Add jaggery gradually to your taste as per the sweetness you like.

4.       Allow to cool. When it is warm enough to be handled by bare hands take small portions of it and roll into lemon sized balls to make laddoos.

TIP:

5.       These laddoos can also be taken along while travelling. In such a case dry out the crushed chapatti in shade for 1 – 2 days or dry it in an oven and then make laddoos. They will last for 2 – 3 days.

6.       If you do not add salt to the gavhache peeth / atta / wheat flour  while making chapattis then add in a pinch of salt while adding the jaggery.