Policha Laddu | Policha Ladoo | Chapathi Ladoo

Leftover roti is common in many households and this Policha ladoo comes to the rescue. Transform the leftover chapathi into a delicious dessert and no one will even know that is made with roti.

I had been thinking of making this Policha Laddu / Policha Ladoo recipe ever since the day Valli posted it in her blog. I always end up having extra chapathis in hand whenever I am making them for dinner, so this recipe was supposed to be a breeze.

Every time I made chapathis for dinner since then, I realized that every single person in my family was extra hungry that day and kept eating more and more.

Since that did not work out quite as planned. I had to make some extra dough and then made some chapathi just to make this ladoo.

When boys came back from school they enjoyed it with their milk and they had no clue that this was made from chapathi. They were very surprised when I told them.

I learned from Valli’s post that this was a very famous ladoo in Maharashtra and is a loved recipe. This would be a fun recipe to make especially in families where they eat more chapathis than rice. I think that even as a South Indian, I would be making these once a week as I am very notorious for making more than what is needed.

Preparation time – 5 minutes
Cooking time – 5 minutes
Difficulty level – easy
Recipe Adapted from – Spice Your Life

Ingredients to make Policha Laddu / Policha Ladoo – Makes 10 small laddus

• Chapathi / Roti / Phulka – 4 (leftovers work great)
• Brown sugar – ⅓rd cup
• Almonds – 7 or 8
• Cardamom powder – a pinch
• Ghee / Nei – 2 tablespoon (melted)
• Milk – 2 tbsp

Procedure to make Policha Laddu

• Make the chapathi and let it sit for a day for better results. Tear them into tiny pieces.

• Heat about 1 tablespoon of ghee in a pan and add the torn pieces. Fry them in low flame, taking care not to burn the pieces until they are toasted and crispy. Leave them to cool down.

• Transfer the cool pieces to a blender/food processor and shred them into a coarse powder. Transfer this to the pan again. Also, chop or grind the almonds into small pieces. I coarsely powdered my almonds as well.

• Add the brown sugar, almond pieces/powder, and cardamom powder to the pan along with the powdered chapathi.

• Heat it into low flame and keep mixing. Add the remaining ghee and let everything come together.

• Add a tablespoon of milk and try to see if you can form the laddu. If the mixture is still crumbly, then add a little more milk and form ladoos.

• You can store it outside for a couple of days if the weather is cooler or refrigerate the laddus.

More Ladoo Recipes

Sesame seed Ladoo / Til Ladoo - Sesame Seed Ladoo is a Sankranti special sweet from Maharashtra. A traditional sweet made with sesame and jaggery to heat the body during the winter months. 

Coconut Ladoo - A simple and easy ladoo recipe made with coconut and condensed milk. This is a perfect recipe to make for any festival.

Rava Ladoo - A very famous ladoo made for the Diwali festival. Made with ground semolina / rava and sugar and flavored with cardamom powder.

Andi Unda - A Kerala special ladoo made with red rice and cashew nuts.

Ellu Urundai - A melt-in-the-mouth ladoo made with ground sesame seeds and powdered jaggery. A vegan Indian dessert to make for any festive occasion.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Recipe