Tear the Roti into bite-sized pieces.

Process the roti pieces in a food processor until coarsely ground. You should have about 3 cups of roti mixture.

Set the roti mixture aside.

Add the almonds to the food processor and grind into a coarse powder.

In a large mixing bowl, combine the powdered almonds, chopped dates, cardamom powder, and grated jaggery.

Stir the dry ingredients well to combine.

Heat ghee in a heavy-bottomed pan over low heat.

Add the roti powder to the pan and stir continuously.

Roast the roti powder for 5-7 minutes, or until it is slightly crisp and heated through.

Add the toasted roti powder to the bowl with the other ingredients.

Use your hands to thoroughly combine all ingredients.

Once the mixture feels moist enough to hold together, begin forming small bite-sized balls.

The malida mixture will be a little sticky, but the jaggery will harden as it rests.

Allow the malida balls to rest for a few minutes to firm up.

Serve as a tea-time snack or a healthy lunchbox treat.