Churma Ladoo
Churma Ladoo is a sweet made from whole flour, jaggery and ghee. They are considered to be nutritious and often made during festivals. This blend is shaped in rounds (ladoos).
Ingredients
- 1 Cup wheat Flour, coarsely ground
- 3 Tbsp ghee
- 2 Tbsp water or Milk
- 2 Tsp Sesame Seeds toasted
- 1/3 cup dry coconut shredded or chips toasted
- 1 Tsp cardamom Powder
- 1/3 cup small chopped dry fruits raisins, cashews, almonds- finely chopped
- 2 tbsp almond meal optional
- 3-4 tbsp ghee
- 3/4 - 1 cup jaggery depends on how sweet you want
- 1/2 cup white Poppy Seeds
Instructions
- Pre-heat the oven at 425 F.
- In a bowl, mix the whole wheat flour and ghee together. Rub it together and it should form crumbs and add a little bit of milk or water to bind it together. Just enough that it holds its shape. It should all just come together to form rounds balls and does not disintegrate.
- Place the rounds on baking tray. Bake them for about 15-20 minutes until they have slightly brown color, and when you touch them they have crisped up. Let them rest on the baking tray.
- Toast the sesame seeds and dry coconut in pan until it is lightly browned. Watch it, it can quickly burn. Remove it aside.
- Let the rounds that we baked cool a little bit and then grind them in a food processor until they resemble coarsely ground. You can sieve this mix to separate any unwanted crumbs that are not processed. Remove the flour in a bowl. Add in the cardamom powder, toasted sesame seeds and coconut along with dry fruits and almond meal.
- Take some ghee in a pan and heat it. Add jaggery to it and let the jaggery melt. Once it melts, remove it from the flame. Add it immediately to the above mixture and mix it well with the help of a spoon or spatula. Remember not to use your hands to mix it as it is really hot and can burn your hands.
- Once it cools down a little bit try to form round small to medium sized balls. And, roll them into poppy seeds and place them on a tray. If you have trouble forming rounds balls, then please add tbsp of ghee or milk in the mixture.
- These stay well up to a week or so. You can refrigerate them or store it at room temperature in an airtight container.