Rotlo No Churmo

Leftover bajra rotlo crumbled by hand into coarse pieces, then drizzled with hot ghee and mixed with raw jaggery and a pinch of cardamom — the simplest and most beloved Kathiyawadi sweet, made from the previous night's uneaten bread. The warm ghee melts the jaggery slightly into the coarse bajra crumble; the result is earthy, sweet, fatty, and completely satisfying. Often made as prasad or as an after-school snack.