Churma Ladoo

Name: Churma Ladoo
Cuisine: British
Ingredients: 1 1/2 cup coarsely ground wheat flour; 1/4 cup semolina; 1/4 cup gram flour; 4 tablespoon oil; 1/2 cup warm milk; 1/4 cup ghee; Oil for frying; 1/2 cup jaggery grated; 1/8 th nutmeg grated; 1 tablespoon poppy seeds

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#sweettooth
A traditional Indian dessert dish made from Whole wheat flour, Ghee and Jaggery

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#sweettooth
A traditional Indian dessert dish made from Whole wheat flour, Ghee and Jaggery

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Ingredients

1 1/2 cupcoarsely ground wheat flour
1/4 cupsemolina
1/4 cupgram flour
4 tablespoonoil
1/2 cupwarm milk
1/4 cupghee
Oil for frying
1/2 cupjaggery grated
1/8th nutmeg grated
1 tablespoonpoppy seeds

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Steps

1

In a large mixing bowl take whole wheat flour, gram flour and semolina.
Add 2 tablespoon oil and 1/2 cup warm milk.
2

Mix all the ingredients and make a binding consistency dough. Do not make it soft. Take a lemon size dough in hand and press it by making a fist in the shape of muthia. Repeat for the remaining dough.
3

In a frying pan heat oil on medium heat and fry the muthia’s until golden brown.
It should take about 4 to 5 minutes to deep fry. Keep turning the muthia’s while frying. Once the muthias are fried let it cool.
4

Once cool mash the muthias with hand and grind them in a food processor until its finely ground.
5

To make ladoos
Add nutmeg powder to the churma.
In a pan heat ghee and jaggery in a pan. Once melted pour it over into the churma mix. Mix it with a spoon as the jaggery can be very hot.
6

Make ladoo by using a mould or you can shape them by hand. Sprinkle the poppyseeds on top of ladoo for garnishing.
You can also decorate using cashews and pistachios.
Churma ladoo are ready to be served.
7

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Rekha Bapodra @rekhascooking

on April 05, 2019 08:35

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.