Roti Ladoo, Roti Laddu
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 20161 times
Nutritious and tasty, the real secret that makes the Roti Ladoo such a hit with children is its unique texture.
Quite unlike other flour-based ladoos, this one has a richer texture and flavour, because it is made with cooked rotis completely devoid of the raw smell of the flour.
Very little melted ghee and jaggery are enough to make these tasty ladoos, because the jaggery also softens when the ghee is added and the ladoo binds together easily.
You can store this in an air-tight container at room temperature for 2 days.
- Tear the chapatis into very small pieces.
- Add the jaggery and ghee and mix very well till the mixture binds well.
- Divide the mixture into 6 equal portions and roll each portion into a ball.
- Serve immediately or store in an air-tight container.
Nutrient values per laddoo
|Energy|| 71 kcal|
|Protein|| 0.9 gm|
|Carbohydrates|| 10.9 gm|
|Fat|| 2.6 gm|
|Iron|| 0.5 mg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.