Churma Laddoo

Name: Churma Laddoo
Total time: 7200 s
Yield: 20-25 servings
Cuisine: Indian
Ingredients: 300 gms coarse wheat flour; 200 gms wheat flour; 3 tbsp coarse gram flour (besan); 2 tsp roasted sesame seeds (til); 5-6 tbsp ghee; 1-1 1/2 cups water; +1/2 cup ghee (approx); 500-600 gms jaggery; 15 badam(almonds); 15 kaju(cashew nuts); 1/2 jaiphal(nutmeg) grated; 1 tsp elaichi powder; 2 tsp poppy seeds (khuskhus)

Bina Anjaria @bina_anjaria_123

#GC
GANPATI BAPPA MORYA

Bina Anjaria @bina_anjaria_123

#GC
GANPATI BAPPA MORYA

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Ingredients

2 hours

20-25 servings

For Churma Base:
300 gmscoarse wheat flour
200 gmswheat flour
3 tbspcoarse gram flour (besan)
2 tsproasted sesame seeds (til)
5-6 tbspghee
1-1 1/2 cupswater
For Laddoo:
1/2+1/2 cup ghee (approx)
500-600 gmsjaggery
15badam(almonds)
15kaju(cashew nuts)
1/2jaiphal(nutmeg) grated
1 tspelaichi powder
For Garnish:
2 tsppoppy seeds (khuskhus)

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Steps

2 hours

1

For Churma: Ready all the flours and roast the til. Slightly melt the ghee and warm the water. Mix all the flours and til.
2

Add in 5-6 tbsp ghee and mix well to form a lump.
3

Adding warm water,form a dough. Do not knead much,else gluten will form and the laddoos will get slimy.
4

The dough should be of medium consistency. Rest dough for 15 minutes. The coarse flours will absorb the moisture.
5

Using little ghee,smoothen dough slightly (but do not press and knead).Take a portion and flatten it as shown in the video.
6

Give cuts on both sides to fry well. Deep fry in medium hot oil on slow gas. Switch off inbetween if needed.
7

Fry 5-6 at a time on slow gas only. Fry patiently to cook each piece well upto the centre. Turn carefully to fry evenly on both sides. When done, drain and take out on a plate.
8

Cool and check if cooked well in the centre. Similarly make all. Cool and break into small pieces.
9

Crush the pieces to a churma powder in a mixer and sieve the powder with a big jaali sieve. Crush the remanants again and sieve. Measure the powder using any cup. Here, this is 8 cups of churma powder. Keep 3 1/2 cups chopped jaggery (or as per taste) and 1/2 cup ghee ready.
10

Melt 1/2 cup ghee in a kadhai. Also melt another 1/2 cup ghee in a separate bowl and keep for later use. Chop the nuts,grated nutmeg and powder 5-6 elaichi. Add some til into the kadhai. Add in chopped jaggery.
11

Keeping gas flame slow melt the jaggery and combine it with ghee
12

Add in Churma powder and switch off gas flame. Mix.
13

Add in extra melted ghee as required. Add in the Add ons (chopped nuts,nutmeg and elaichi powder). Mix.
14

Shape laddoos when the mixture is manageable hot. Dip into khuskhus and arrange in an airtight container. Offer to Lord Ganesha and distribute as Prashaad to family and friends. Happy Cooking 😊!!