Leftover Baati Choorma Laddoo

Leftover Baati Choorma Laddoo step by step instructions:

Baatis are always made extra; especially at my home ;-). Whether it be a rainy season or winter season, I love preparing baatis on weekends for our lunch! With steaming hot urad dal and kadhi with a variety of chutneys and sugar, it is a perfect finger licking meal.

My husband is very fond of choorma laddoos which involve a lot of work. So sometimes going off the traditional way of making choorma I make use of leftover baatis and make those lip-smacking laddoos.

This is one way of using the leftover baatis. You can even make “Baati ka Choora”, which is sweet, spicy, and tangy in taste and I am sure you gonna love this variation too.

Let us start cooking!!!

Ingredients:
Leftover Whole Wheat Baatis: 4-5
Powdered Sugar: ¾ cup
Green Cardamom (elaichi): 6-7 (peeled and powdered)
Almonds: 10-12 (crushed)
Gond: 2 tbsp
Ghee: ¼ cup

Method:
1. Break the baatis and grind them into a grinder.

2. Sieve them so that the big pieces can be ground again.
3. Heat a tbsp. of ghee in a kadai. Fry the gond until it puffs up nicely.

4. In a plate take the baati powder, almonds, elaichi powder, sugar, and gond.

5. Mix well.
6. Heat the remaining ghee. It should be very hot. Pour it immediately into the mixture.
7. You will see a mesh ceated (just like that of ghevar).

8. Carefully mix together the mixture and start to make laddoos.

9. Prepare all the laddoos.

10. Relish them during any time of the day.
11. They store well in an air-tight container for upto a month.
12. Delicious “Leftover Baati Choorma Laddoo” is ready!

Tips:
1. When the mixture becomes cool it becomes difficult to make laddoos. Hence make sure that the mixture is always warm to hot.
2. Never heat the ground baati powder. It will be very difficult to make laddoos then.
3. Laddoos require loads of ghee so we need to be a bit liberal in using ghee.