Ingredients:

For the dough:

• Whole wheat flour: 2 cups
• Semolina (optional): 2 tablespoons (for a slight crunch)
• Ghee (clarified butter): 2 tablespoons
• Water: As needed to knead the dough

For churma:

• Ghee: For frying (or baking option)
• Powdered jaggery (or sugar): 1 cup (adjust to taste)
• Cardamom powder: 1 teaspoon
• Nuts: 2-3 tablespoons (almonds, cashews, pistachios – finely chopped)
• Poppy seeds: 1 teaspoon (optional, for garnish)

Instructions:

1. Prepare the Dough:

1. In a mixing bowl, combine wheat flour, semolina (if using), and ghee. Rub the ghee into the flour until it resembles breadcrumbs.
2. Add water gradually and knead into a firm dough. Let it rest for 15-20 minutes.

2. Make Dough Balls:

1. Divide the dough into small portions and shape them into oval or flat discs (about 1-inch thick).

3. Fry the Dough Balls:

1. Heat ghee in a deep pan over medium heat.
2. Fry the dough balls (bati) on low heat until golden brown and cooked through. This ensures they remain crisp.
   • Alternative: Bake in a preheated oven at 180°C (356°F) for 20-25 minutes, flipping halfway.

4. Crush the Batis into Churma:

1. Once cooled, break the fried or baked batis into small pieces.
2. Grind them into a coarse powder using a food processor or a blender.

5. Sweeten and Flavor:

1. Add powdered jaggery (or sugar) to the churma while it’s still slightly warm.
2. Add cardamom powder and chopped nuts. Mix well.
3. If the mixture feels dry, add 1-2 tablespoons of warm melted ghee.

6. Shape the Laddus:

1. Take small portions of the churma mixture and roll them into round laddus using your hands.
2. Garnish with poppy seeds or additional nuts if desired.

7. Cool and Serve:

Let the laddus cool completely and store them in an airtight container. They stay fresh for up to 10-12 days.

Enjoy your homemade Churma Laddus as a festive treat or a delightful dessert!

Churama Laddu

Rating: 4/5

Preparation Time: 20 m
Cooking Time: 20 m
Total Time: 40 m