Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
Serves: 5 Persons
2 Cup Coarse Wheat Flour (Atta)
½ Cup Semolina (Sooji)
Warm Milk or Water As Required
1 ½ Cup Ghee/Oil
1 Cup Grated Jaggery
½ Teaspoon Cardamom Powder
2-3 Tablespoon Broken Cashew Nuts
1-2 Tablespoon Raisins
Poppy Seeds (Khuskhus) For Rolling/Garnishing
Put flour and semolina in a mixing bowl and mix it well. Heat ¼ cup ghee and add it with the flour mixture.
Knead Stiff dough with use of enough milk or water and Cover it for 10 Minutes.
Divide the dough into equal small size portion and make round and elongated shapes.
Take a pan and heat ghee over medium flame. Deep fry the prepared shapes on the medium flames till it turns golden brown and crispy.
Keep aside to cool down and then break it into pieces. Blend it into mixture till it becomes coarse grainy texture mixture.
Mix broken cashew nuts, raisins, cardamom powder well, keep aside.
Now heat ¼ cup of ghee into the pan and add grated jaggery, stir it on medium flame till melt. Once it bubbling switch of the flame.
Pour the prepared jaggery syrup into the prepared coarse mixture, mix it well with spoon and let it little cool down. Make Ladoos from the prepared mixture, then roll the Ladoos into poppy seeds.
Churma Ladoos are ready to serve. You can serve fresh or store it into an air tight container.
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