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Churma Ladoo
Madura Joshi, a creative writer, self motivated social activist, dancer, actress, designer and I think I will be needing more such words to describe her!
Ingredients
- 1 1/2 cups (200 grams)
- 1/4 cup
- 2 tbsp
- 3/4 cup (150 grams)
- 2 tbsp & some for deep drying
- for coating the ladoos
Method of Preparation
- Knead a stiff dough using whole wheat flour and 1/2 cup water and divide it into 8 portions.
- Give it the shape of your fist and press your fingers in the center of each portion.
- Take a large bowl and heat the ghee in it. Deep fry the dough portions on a very slow flame for about 25-30 mins till golden brown.
- After cooling them down, crush them in the grinder to get fine powder and keep it aside.
- After cooling them down, crush them in the grinder to get fine powder and keep it aside.
- Again take the remaining ghee and add jaggery in pan. Heat it on a medium flame till jaggery dissolves.
- Mix the ground churma, sesame seed and coconut along with the melted jaggery.
- Start making round balls and roll them in the poppy seeds.
Image source: Vegindianrecipe.com
- 15 mins
- 45 mins
- 10
- gm
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