top of page


Ladwa are offered during Hindu festivals and auspicious occasions to Lord Ganesh and Lord Hanuman

Makes approx 25 Ladwa

INGREDIENTS for dough:

1kg whole wheat flour (chapati flour)

7-8 tbsp ghee

1 cup half milk and half water warmed (pour as required)

Ingredients for binding the ladwa:

8 tbsp ghee

2 kg jaggery (gor) (a little less or a little more can be added to your taste)

2 tsp elachi/cardamom

1 tsp saffron


Bhakri is a chapati rolled slightly thicker than the usual chapatis. Follow the steps below to learn how to make Bhakri.

  1. Place the flour in a bowl add the ghee and rub together, slowly add the milk and water mixture to make a dough. You may not need all the milk and water the dough needs to be slightly firm to make the bhakri.

  2. Take a handful of dough and form a round flat ball. Roll out to make bhakri 5mm thick.

  3. Cook bhakri on a tava/frying pan until both sides are cooked and crispy.

  4. Allow them to cool slightly before cutting them into small pieces and grind to make into fine powder.

  5. Heat a pan add ghee and jaggery and allow the jaggery to melt. Add elachi and saffron and gradually add the ground bhakri powder.

  6. Stir continuously for 2-3 minutes and then remove the pan from the gas. If the mixture is dry then add a little extra ghee.

  7. Now you can take a small ball of the mixture and form a ladoo shape with hands or if you have a mould as shown in the photos then use that.

  8. Place the ladwa in a dish.

bottom of page