Step-by-step
1
firstly, in a large bowl take 3 cup wheat flour and ½ cup ghee. make sure to take coarse wheat flour, or add 2 tbsp fine rava if you are taking fine wheat flour.
2
crumble and mix well making sure the flour is moist.
3
now add water as required and start to knead the dough.
4
knead to a smooth and tight dough.
5
now pinch a ball-sized dough and press shape with the fingers.
6
place the muthia on a large plate.
7
deep fry the muthia in medium hot ghee or oil.
8
fry on low flame until the muthia turns golden brown and cooked from inside.
9
drain off the muthia and allow it to cool completely.
10
break into small pieces making sure the muthia is cooked from inside.
11
transfer to the mixer jar and grind to a coarse powder.
12
sieve the powder using a large holed sieve. keep aside.
13
in a pan heat ¼ cup of ghee. add 3 tbsp almonds, 3 tbsp cashew, and 3 tbsp raisins.
14
roast on low flame until the nuts turn crunchy. keep aside.
15
in the same ghee, add 2 cup jaggery and mix well.
16
stir and melt the jaggery without adding any water.
17
transfer the melted jaggery over the ladoo mixture.
18
crumble and mix well making sure everything is well combined.
19
further add fried nuts, ½ tsp cardamom powder, and 2 tbsp poppy seeds.
20
mix well combining everything well.
21
prepare the ladoo, if the mixture is dry you can add melted ghee.
22
finally, churma ladoo is ready and can be enjoyed for a week.
Video
Notes
- firstly, make sure to knead the dough adding water as required. else the flour will be dry and will not get cooked.
- also, fry the muthia on low flame else the muthia will be undercooked from the inside.
- additionally, adding ghee makes churma ladoo tastier and flavourful.
- finally, churma ladoo recipe turns danedar when prepared with coarse wheat flour.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/churma-ladoo-recipe-churma-laddu/