Churma Ladoo
05-10-2024
www.kitchenfoodrecipes.com
Ingredients:
2 cups whole wheat flour
½ cup semolina (rava/sooji)
1 cup jaggery (grated or powdered)
½ cup ghee (clarified butter)
¼ cup mixed nuts (almonds, cashews, and pistachios)
2 tablespoons poppy seeds (optional)
1 teaspoon cardamom powder
A pinch of salt
Water, as required for dough
Method:
Prepare the Dough: In a large mixing bowl, combine the whole wheat flour, semolina, and a pinch of salt. Gradually add water and knead the mixture into a stiff dough, similar to the consistency of puri dough. Once the dough is ready, cover it with a damp cloth and let it rest for 10-15 minutes.
Shape and Fry: Divide the dough into small portions and shape them into thick discs or puris. Heat ghee in a deep-frying pan over medium heat. Once the ghee is hot, fry the puris until they are golden brown and crisp. Ensure they are fried evenly, flipping them as needed. Remove the puris from the ghee and drain the excess ghee using a kitchen towel.
Crushing the Puris: Once the puris cool down, break them into small pieces. Using a food processor or blender, grind the fried puris into a coarse powder. This powder forms the base of the churma.
Roasting Nuts and Poppy Seeds: In a small pan, dry roast the mixed nuts until they are slightly golden and aromatic. If using poppy seeds, roast them as well. Allow them to cool, then chop the nuts into smaller pieces.
Preparing the Jaggery Syrup: In a separate pan, heat about 2 tablespoons of water and add the grated or powdered jaggery. Stir over low heat until the jaggery melts completely and forms a syrup. Ensure the syrup is smooth and lump-free. Turn off the heat.
Mixing the Churma: In a large mixing bowl, combine the churma (ground puri mixture), chopped nuts, roasted poppy seeds (if using), and cardamom powder. Pour the jaggery syrup over this mixture and stir everything together. Add ghee to the mixture and knead it to ensure that all the ingredients are well combined.
Shaping the Ladoos: While the mixture is still warm, take small portions in your palm and shape them into round ladoos. Press the mixture firmly so that the ladoos hold their shape. Repeat this process for the remaining mixture.
Serving: Allow the ladoos to cool completely before serving. They can be stored in an airtight container for up to a week.
Tips:
Adjust the amount of jaggery based on your sweetness preference.
You can add more ghee if the mixture feels too dry while shaping the ladoos.
Poppy seeds are optional but add a nice texture and flavor to the ladoos.
Churma Ladoo is a delicious and traditional Indian sweet, perfect for festive occasions or as a wholesome snack. Enjoy the richness of wheat, ghee, and jaggery in every bite!
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