Ingredients 

• 4 normal size chapatis 
• 1/2 cup grated jagerry 
• 1 tea spoon poppy seeds 
• 1/4 cup desiccated dry coconut 
• 3 table spoon pure ghee

• Scrumble chapatis finely. 
• In a heated frying pan roast poppy seeds & desiccated coconut together till light brown. 
• Take a large bowl and add scrumble chapatis, roasted coconut & seeds and grated jaggery. Mix it well. 
• Lastly add melted ghee to the mixture. Mix well. 
• Now take some quantity on your palm & roll this into a ladoo.