To prepare Uparghi Laadu Recipe, combine the whole wheat flour, oil and ghee in a deep bowl and knead into a stiff dough adding water gradually

Dough should be firm, hard and stiff

It should not be soft and sticky

Divide the dough into 4 equal portions and make balls out of it

Dust a little flour and roll out the dough into a circle of medium thickness like that of a bhakhri

Prick with the help of a fork or make small cuts with a knife

Traditionally bhakris for this ladoo are cooked on an earthen tawa

But if we don’t have one, we can make them on a non stick tava/griddle

Heat a tawa and place the bhakri

Cook on a low to medium flame from both sides till golden brown spots appear on it

While cooking, press it with the help of a flat spoon or spatula

Make all the 4 bhakris like this

Let them cool down

Once it cools down, make small pieces with hands and put them into a mixer jar and grind

Once it is coarsely crushed, add jaggery and grind again to make a smooth mixture

Take out the mixture in a wide bowl and add chopped bananas to it

Mix well

Heat ghee in a small pan

Now add melted ghee and mix everything well by hand

Be sure jaggery and ghee are blended well with the mixture

In a greased plate, spread the mixture evenly

Sprinkle powdered sugar on it

Cut into square or diamond shaped pieces with a knife

Uparghi Laadu Recipe can be stored for 1-2 days at room temperature and 2-3 in refrigerator