Chapati Ladoo is a tasty sweet made using leftover chapati, jaggery and ghee. This ladoo is a surprise treat for kids for snack box to school and evening snacks that they will ask for more. The ladoos come out soft and sticky inside with nice texture. They are easy to make and comes together in just 15 minutes without any cooking involved.
The leftover chapati is ground coarsely with jaggery and then mixed with ghee and nuts. You just need to shape the mixture into small balls and they are ready to eat. The cardamom powder bring warmth and flavour to these simple ladoos.
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About Chapati Ladoo
Chapati or Roti is a flatbread made using wheat flour, salt and water dough. the dough is first prepared then rolled into balls, spread into thin circles and toasted to make chapati or roti. Ladoos made using leftover chapati is Chapati Ladoo. It is also called as Policha Ladoo in Maharashtra.
Chapati Ladoo is made by grinding leftover chapati with jaggery and then mixing with ghee and nuts. The texture comes out soft and sticky when you mix everything well. Ghee binds all ingredients together so that. the ladoos hold their shape nicely.
I am sure there will at least few leftover chapati after serving all so this is an idea to use that up. This ladoo comes handy for those sudden sweet cravings too. This is one sweet that can be made under 15 minutes if you have leftover chapati in hand.
See a day old chapati transform into these delicious ladoos with nuts and flavored with cardamom. This is a nutritious and healthy sweet that can be served and relished.
Making chapati ladoo is simple because there is no cooking step involved. You grind leftover chapati, mix with jaggery and ghee, shape them and they ready. The mixture coarse and not fine so you get nice texture when you bite into it.
This is perfect for your sudden midnight cravings for sweet, in a way healthy too. What more do you need just leftover chapati and you are going to enjoy these ladoos for sure. Do not underestimate these by the tagline leftover, trust me and try it!
Similar Recipes
Chapathi Ladoo Video
Chapati Ladoo Ingredients
- Chapati - Use leftover chapati or roti. It is ok if the chapati is hard, you can still use it for this ladoo.
- Ghee - Use fresh ghee for best taste.
- Sweetener - I have used jaggery powder but you can use either brown sugar or regular white sugar too.
- Nuts - You can add a mix of nuts including almonds, pistachios, cashews too.
- Flavoring - Cardamom powder is the nest flavoring that can be used for this ladoo.
How to make Chapati Ladoo Step by Step
1.Take leftover around 6 rotis / chapatis.
2.Tear it roughly.
3.Transfer to a dry mixer jar.
4.Add 3 tablespoon jaggery to it.
5.Grind to a coarse mixture.
6.Transfer to a mixing bowl. Add 1 and ½ tablespoon almonds along with 2 tablespoon ghee and a pinch of cardamom powder.
7.Mix it well.
8.Take the mixture press, hold tight and shape them as ladoos.
9.Chapati ladoo is ready. Repeat to finish.
10.Chapati ladoo is ready to serve. Store in a clean dry container.
Expert Tips
- Tear chapati roughly - I tore leftover chapati into rough pieces before grinding. This helps it grind better with jaggery.
- Grinding - I ground the mixture coarse and not to a fine powder. This gives nice texture.
- Mixing - I mixed jaggery, ghee and cardamom evenly into the ground chapati. This ensures each ladoo taste the same.
- Press firmly - I pressed mixture tight in my palm and hold for few seconds. This helps ladoos stay intact without falling apart.
- Use dry leftover chapati - I used leftover chapati because it is dry. Fresh chapati has moisture and makes mixture sticky and difficult to shape.
- Don't add extra ghee - I added just enough ghee to bind mixture. Extra ghee makes it too oily and ladoos does not hold shape.
Serving & Storage
You can serve the ladoo as a tea time snack along with coffee or tea. You can also pack it for kids snack box. Keeps well in room temperature for 2 days and you can extend the shelf life for 2 more days when kept in fridge.
FAQS
1. Can I use fresh chapati?
Fresh chapati has too much moisture and makes mixture sticky. Leftover dry chapati works much better for shaping.
2. Can I use regular sugar instead of jaggery?
Yes you can use regular sugar but reduce the amount. White sugar is sweeter so use less quantity.
3. What if I don't have almonds?
You can use cashews, walnuts or other nuts. You can also powder the nuts fine if your kid does not like coarse bits.
4. How long do ladoos stay fresh?
They stay good for 2 days at room temperature. After that they start to harden so make small batches.
5. Can I freeze them?
Freezing change the texture and taste. Better to make fresh and eat within two days at room temperature.
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📖 Recipe Card
Chapati Ladoo Recipe | Roti Ladoo Recipe
Ingredients
- 6 small chapathis around 6 inches in diameter
- 3 tablespoon jaggery powder
- 2 tablespoon ghee melted
- 1.5 tablespoon chopped almonds
- ⅛ teaspoon cardamom powder
Instructions
- Take leftover around 6 rotis / chapathis.
- Tear it roughly.
- Transfer to a dry mixer jar.
- Add 3 tablespoon jaggery to it.
- Grind to a coarse mixture.
- Transfer to a mixing bowl. Add 1 and ½ tablespoon almonds along with 2 tablespoon ghee and a pinch of cardamom powder.
- Mix it well.
- Take the mixture press, hold tight and shape them as ladoos.
- Chapati ladoo is ready. Repeat to finish.
- Chapati ladoo is ready to serve. Store in a clean dry container.
Video
Notes
- Tear chapati roughly - I tore leftover chapati into rough pieces before grinding. This helps it grind better with jaggery.
- Grinding - I ground the mixture coarse and not to a fine powder. This gives nice texture.
- Mixing - I mixed jaggery, ghee and cardamom evenly into the ground chapati. This ensures each ladoo taste the same.
- Press firmly - I pressed mixture tight in my palm and hold for few seconds. This helps ladoos stay intact without falling apart.
- Use dry leftover chapati - I used leftover chapati because it is dry. Fresh chapati has moisture and makes mixture sticky and difficult to shape.
- Don't add extra ghee - I added just enough ghee to bind mixture. Extra ghee makes it too oily and ladoos does not hold shape.
Kalyani
Perfect for sudden sweet cravings 🙂