Tuesday, July 1, 2008

Churma Laddoo

Churma Laddoo


1. Whole wheat flour/Atta - 2 cups

2. Semolina/Sooji/Rava - 4 tbsp.

3. Ghee/Clarified Butter - 1 cup
4. Powdered Sugar - 3/4 cup
5. Cardomom Powder - 1/2 tsp.

6. Milk - to bind the laddoos

7. Oil/Ghee(clarified butter) - to deep fry

8. Cashewnuts - 8-10


1. Mix wheat/atta and semolina/sooji/rava.

2. Add half cup of melted ghee and mix well.

3. Knead into a dough.If required,you may use milk for doing this.
4. Divide the dough into lemon sized balls.

5. Heat sufficient oil/ghee in a kadhai/vessel and deep-fry the balls on medium heat, till they are well done.

6. Drain onto a tissue paper and cool.
7. Coarsely grind the wheat balls in a mixer. This is called churma.
8. Chop cashewnuts.

9. Add powdered sugar, cardamom powder, cashewnuts and half cup of warm ghee to the coarsely powdered wheat balls.

10. Mix well and form into laddoos while it is still warm. You may use milk to make the laddoos. 11. Cool and store.

Variation:You may add khoya and other dry-fruits like raisins,badam etc.
You may also roll the laddoos in churma and then store them. This enhances the taste.

This is a popular Rajasthani sweet.In Rajasthan, the sweet dishes are served before the meal, with the main course and after the meal, unlike other desserts. Therefore, sweet dish is never called dessert in Rajasthan.

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