Chef: Aanal Kotak
Recipe Servings: 4
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ingredients of Churma Ladoo
Whole Wheat Flour 2 cups
Semolina 4 tablespoons
Ghee 1 1/2 cups
Milk as required
Jaggery (gur) 1/2 cup
Poppy seeds (khuskhus/posto) roasted 1 cup
Green cardamom powder 1/4 teaspoon
How to Make Churma Ladoo
Mix flour and semolina in a bowl. Add ½ cup ghee and mix well.
Add milk as required and knead into a stiff dough.
Divide dough into round or elongated shapes.
Heat sufficient ghee in a kadai and deep fry these till golden brown and crisp.
Drain on absorbent paper and let them cool.
Coarsely grind them and transfer into a bowl.
Heat 1 cup ghee in a non stick pan, add jaggery and stir till it melts.
Spread khuskhus on a plate.
Add the melted jaggery to the ground mixture in the bowl.
Add green cardamom powder and mix well.
You can also add nutmeg powder or powdered nuts if you wish.
Shape the mixture to even sized laddoos and roll them khuskhus.
Arrange the laddoos on a serving plate and serve when completely cooled.