firstly, take 7 leftover roti and roast on low flame until it turns crips.
break into pieces and transfer to a mixi.
blend to a coarse powder. make sure not to blend to a fine powder.
now in a pan heat 3 tbsp ghee and roast 2 tbsp raisins, 2 tbsp cashew and 2 tbsp almond.
roast on low flame until it turns golden brown.
transfer the roasted nuts over roti powder and mix forming a moist mixture.
in a pan take ¼ cup jaggery and 2 tbsp water.
stir and dissolve the jaggery keeping the flame on medium.
pour the jaggery mixture over roti mixture and mix well.
also, add ¼ cup mawa and ¼ tsp cardamom powder. mix well.
finally, prepare a round shaped ball and enjoy roti laddu for a week when refrigerated.