GETTING READY

Preheat the pancake maker to 350 degrees F.

MAKING

In a pan, take 2 tablespoons of the clarified butter and melt. Set aside.

In a large bowl, add in the wheat flour, semolina and chickpea flour; stir well.

 Pour the melted clarified butter and little amount of milk. Knead with hands.

Add more milk if needed to make hard dough.

Divide the dough into lemon sizes and set aside.

Roll the dough balls to make bhakris and place over the pancake maker. Bake until golden brown on both sides.

Take off the bhakris and let it cool slightly.

Add the bhakris to the food processor and pulse.

Take out the mixture in a large bowl and set aside.

In a pan, add in the remaining clarified butter and jaggery. Place on the stove and cook on medium – high heat; cook until jagerry is melted.

Pour the jiggery mixture over the bhakri mixture and add cardamom. Mix with spatula and when the mixture is slightly cool make the ladoos using your hand.

SERVING

Serve to your guests.