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.
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.
Take a handful of dough and form a round flat ball. Roll out to make bhakri 5mm thick.
Cook bhakri on a tava/frying pan until both sides are cooked and crispy.
Allow them to cool slightly before cutting them into small pieces and grind to make into fine powder.
Heat a pan add ghee and jaggery and allow the jaggery to melt. Add elachi and saffron and gradually add the ground bhakri powder.
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.
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.
Place the ladwa in a dish.
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