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Main Ingredients | Whole wheat flour (atta), Ghee |
Cuisine | Rajasthani |
Course | Mithais |
Prep Time | 31-40 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | High |
Others | Veg |
Ingredients list for Churma Laddoo
- 2 cups Whole wheat flour (atta) coarse
- 1 cup + to Ghee
- as required Milk
- 1 1/2 cups Jaggery (gur) grated
- 1/2 cup Powdered sugar
- 1 teaspoon Green cardamom powder
- 1/4 teaspoon Nutmeg powder
- 1/2 cup Poppy seeds (khuskhus/posto)
Method
1. Take coarse wheat flour in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough.
2. Divide the dough into lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done.
3. Drain onto an absorbent paper and cool. Take grated jaggery in a pan and heat on medium heat. When it melts add the remaining ghee and mix. Break the fried dough balls in a mortar with a pestle to make coarse choorma.
4. Transfer into a bowl. Add cardamom powder and nutmeg powder and mix. Pour the melted jaggery into the choorma and mix. Add powdered sugar and mix again. Spread poppy seeds on a plate.
5. Divide the mixture into sixteen equal portions.
6. Shape each portion into a laddoo, roll in the poppy seeds and serve.
Nutrition Info
Calories | 5786 |
Carbohydrates | 348.1 |
Protein | 75.2 |
Fat | 449.3 |
Other Fiber | Phosphorus: 1622 |