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Sieve wheat flour. Add semolina and 2 tbsp of
ghee.
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Add ½ cup water and knead a hard dough.
-
Heat a frying pan.
-
Divide the dough into 5 - 6 rounds and roll
them with a roller pin.
-
Roll thick chapattis of around 4 inch diameter
and ½ inch thick.
-
Now roast them on low flame, cooking both the
sides properly.
-
Take care that it does not remain uncooked on
any portion.
-
Now crush them into tiny pieces and sieve
through a thick strand sieve, preferably a metallic one.
-
Grind the remaining pieces in a grinder and
sieve both the powders with a flour sieve. Grind again if required
and add the nuts and cardamom powder and keep aside.
-
Now heat the remaining ghee.
-
Add jaggery and let it melt on low flame for
1-2 minutes. Do not let it caramelize.
-
Add this ghee to the flour mixture.
-
Mix properly and divide it into 12 portions.
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Roll them into ladoo form while warm.
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Let them cool and then serve.
