Chef Sanjeev Kapoor Recipes
Churma Ladoo Recipe
Prep Time | 30 minutes |
Cook Time | 15 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 2 cups whole wheat flour
- 4 tablespoons semolina
- 1 1/2 cups ghee
- Milk as required
- 1/2 cup jaggery
- 1 cup Poppy seeds roasted khuskhus/posto
- 1/4 teaspoon green cardamom powder
Ingredients
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Instructions
- Mix flour and semolina in a bowl. Add ½ cup ghee and mix well.
- Add milk as required and knead into a stiff dough. Divide dough into round or elongated shapes.
- Heat sufficient ghee in a kadai and deep fry these till golden brown and crisp. Drain on absorbent paper and let them cool.
- Coarsely grind them and transfer into a bowl. Heat 1 cup ghee in a non stick pan, add jaggery and stir till it melts.
- Spread khuskhus on a plate. Add the melted jaggery to the ground mixture in the bowl.
- Add green cardamom powder and mix well. You can also add nutmeg powder or powdered nuts if you wish.
- Shape the mixture to even sized laddoos and roll them khuskhus. Arrange the laddoos on a serving plate and serve when completely cooled.
- You can also serve them in an airtight container.