Churma Laddoo

 

Festive season and laddoo’s make a terrific combo !!! 🙂

Instead of the usual besan laddoo and others, I have tried out these rajasthani churma laddoos for Pongal this yr !

They are very simple to make and here is how !

About 1-2 cups of wheat flour

water

3/4 cup jaggery

roasted nuts n dry fruits

1/2 cup grated coconut

2-3 tsp ghee

Make a thick dough using flour n water like the one we use for making chapatis.  Knead it well. Make small balls of dough and press them evenly to make chapatis. Heat ghee in a kadai and fry these raw chapatis untill they are golden brown in color. Allow these to cool and once they are of room temparature, put them in a blender and make a fine powder. This powder is called churma.

In a tsp of ghee, put the grated coconut, the dry fruits and nuts and saute fr a few minutes. keep them aside.

In another pan, heat the grated jaggery along with very little water (very little keep tht in mind !) and if u want add another 1/2 tsp of ghee for flavor.

Mix the churma, dry fruits, grated coconut and jaggery all together and make equal portions of laddoos by shaping them into spheres!!

you can store these in an air tight container for 8-10days

you can also make these with left over chapatis and phulkas !

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