MAledi--Chapatti Ladoo
By: Archana
Published: Tuesday, August 23, 2011 - 10:17am

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.

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.