Roti Ke Laddu Recipe: A unique and interesting fusion indian sweet recipe made with leftover rotis or chapati The texture and flavour are very similar to the well-known Gujarati churma ladoo, but it is made with leftover or stale chapatis. You can serve it with your regular lunch or dinner, or you can prepare it for special occasions and rituals to share with friends and family.
Ladoo recipes are popular throughout India and are made with a variety of ingredients. These are typically prepared and served during festival occasions, but they can also be prepared for daily lunch and dinner. Roti ke laddu recipe or basi churma chapathi ladoo known for its crunchy texture is one such simple and innovative indian sweet recipe made from leftover rotis.
I was aiming for a crisp texture similar to gond ladoo. Furthermore, I added a lot of dry fruits to the laddo mixture, which adds crunchiness to the laddo. Having said that, I have not added gond to it, but you are welcome to do so.
In addition, I’d like to highlight some additional tips, suggestions, and variations to the roti ke laddu recipe. To begin, in this recipe, I used leftover roti or chapathi to make the ladoo. You can use the same recipe to make tandoori roti ladoo. However, make sure it’s made with wheat flour and not maida. Second, if you prefer a smooth texture or a change from the crunchy texture, grind the roti to a smooth powder. In that case, there is no need to roast them before powdering them to a smooth powder. Finally, I added powdered mawa or khoya made with milk powder to make it more creamy. Alternatively, if you don’t have it, you can skip it entirely.
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Roti Ke Laddu Recipe Card:
Roti Ke Laddu Recipe
- 7 roti / chapati (leftover)
- 3 tbsp ghee / clarified butter
- 2 tbsp raisins / kishmish
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp almond / badam (chopped)
- 1/4 cup jaggery / gud
- 2 tbsp water
- 1/4 cup mawa / khova (crumbled)
- 1/4 tsp cardamom powder
- First, take 7 leftover rotis and roast them on a low flame until crisp.
- Transfer to a mixi and cut into pieces.
- To make a coarse powder, combine all of the ingredients in a blender. Make sure not to turn the mixture into a fine powder.
- Heat 3 tbsp ghee in a pan and roast 2 tbsp raisins, 2 tbsp cashew, and 2 tbsp almond.
- Roast on a low heat until golden brown.
- Mix the roasted nuts into the roti powder to make a moist mixture.
- 1/4 cup jaggery and 2 tbsp water in a pan
- While the flame is on medium, stir and dissolve the jaggery.
- Pour the jaggery mixture over the roti mixture and combine thoroughly.
- Add 1/4 cup mawa and 1/4 tsp cardamom powder as well. Combine thoroughly.
- Finally, roll the roti laddu into a round shape and store it in the refrigerator for up to a week.
- To begin with, if you are out of jaggery, you can substitute sugar.
- Also, if the laddu becomes dry and breaks while shaping the ladoo, add a tbsp of hot ghee and thoroughly mix.
- Furthermore, the addition of mawa is entirely optional. It does, however, improve the flavour.
- Finally, the roti laddu recipe tastes great after 2 hours.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Besan Milk Cake Recipe