MAledi--Chapatti Ladoo
Ingredients
4 Chapattis, broken into fine pieces
1 tsp khus khus or poppy seeds
2 tblspn dry coconut, grated (I used only 1)
1 tblspn puthane
1 tblspn ghee
½ cup jaggery, grated (adjust as per taste)
3 cardamoms, peeled and powdered
Preparation
1
Dry roast the coconut till a bit reddish. Transfer to a plate.
2
Dry roast the khus khus till bit reddish on low flame. Take care that it does not burn. Transfer to the plate of dry coconut.
3
Mix the puthane, cardamom powder, roasted khus khus and coconut.
4
In a kadhai/wok heat the ghee. On low flame add the grated jaggery. Stir gently.
5
When the jaggery bubbles on the sides of the kadhai/wok switch off the gas and mix all the ingredients.
6
Stir well till all the chapatti pieces are coated with the mix.
7
Apply a little water to your hands and make small laddoos of the mixture.
8
You can roll them in the some more coconut if you feel like it. As I had run out of it I have not.
Tools
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About
Yesterday I remembered one sweet that Amma used to make and call MAledi. It used to be for our short break but before leaving for school we made it a point to eat some along with milk.
It can be made out of leftover chapatti but here I have made it out of fresh ones.
Yield:
4 &1/2
Added:
Tuesday, August 23, 2011 - 10:17am
