Churma Ladoo Recipe

• Firstly, in a large bowl take 3 cup wheat flour and ½ cup ghee. make sure to take coarse wheat flour, or add 2 tbsp fine rava if you are taking fine wheat flour.

• crumble and mix well making sure the flour is moist.

• now add water as required and start to knead the dough.

• knead to a smooth and tight dough.

• now pinch a ball-sized dough and press the shape with the fingers.

• place the muthia on a large plate.

• deep fry the muthia in medium hot ghee or oil.

• fry on low flame until the muthia turns golden brown and is cooked from the inside.

• drain off the muthia and allow it to cool completely.

• break into small pieces making sure the muthia is cooked from inside.

• transfer to the mixer jar and grind to a coarse powder.

• sieve the powder using a large holed sieve. keep aside.

• in a pan heat ¼ cup of ghee. add 3 tbsp almonds, 3 tbsp cashews, and 3 tbsp raisins.

• roast on low flame until the nuts turn crunchy. keep aside.

• in the same ghee, add 2 cups of jaggery and mix well.

• stir and melt the jaggery without adding any water.

• transfer the melted jaggery over the ladoo mixture.

• crumble and mix well making sure everything is well combined.

• further add fried nuts, ½ tsp cardamom powder, and 2 tbsp poppy seeds.

• mix well combining everything well.

• prepare the ladoo, if the mixture is dry you can add melted ghee.

• finally, churma ladoo is ready and can be enjoyed for a week.

Source: Hebbar’s Kitchen

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