Ingredients

• 4 normal size chapatis (rotis) - should not be hot.
• 1/2 cup - jagerry (gur) - grated.
• 1 tsp - poppy seeds (khaskhas).
• 1/4 cup - desiccated coconut (preferably dry).
• 3 tbsp - pure ghee.

How to Make Policha ladoo

• Crumble chapatis finely (either through mixer or make it by hand). In a heated frying pan roast poppy seeds & desiccated coconut together till light brown.
• Take a large bowl, add chapattis, roasted coconut and seeds and grated jaggery. Mix it well.
• Lastly, add melted ghee to the mixture. Mix well.
• Now take some quantity on your palm and roll this into a ladoo.
• Shelf life is one day.