Roti prepared with millet flour is liked alot, especially during winters. By roasting these rotis until crispy we can make Bajra Churma ladoo or Bajra Maleeda. Whenever you make Bajra roti, don't forget making Bajra churma ladoos.
Take 2 cups of Bajra flour in a utensil and add half cup of ghee and mix well.
Now, make a dough of the Bajra by adding and mixing small quantities of warm water.
Make thick and small rotis from the dough and put it in the heated Baati oven or tava/ pan.
Keep checking and reversing it till it turns brown in colour. In case you are making in tava/ pan, you can also put it in direct flame from time to time for faster baking.
As soon as it turns brown and cracks a bit, remove from flame and immediately crush them with hands and grind them to a coarse powder in the mixer.
Take it into a plate and add the grated jaggery along with the remaining 1/2 cup of ghee. Mix them thoroughly.
Add cardamom powder and dry fruits. Shape them into round ladoos and allow them to cool in room temperature.
