CHURMA LADOO
INGREDIENTS
FOR
THE DOUGH
|
|
Atta / Wheat flour
|
1 ½ cup
|
Fine rawa/ semolina
|
2 cups
|
Melted Ghee / clarified butter
|
½ - ¾ cup
|
Salt
|
¼ tsp
|
Oil
|
For deep frying
|
Powdered sugar
|
Approx 3 cups
|
Melted ghee / clarified butter
|
¾ - 1 cup
|
Nutmeg pdr
|
¾ tsp
|
Almonds chopped (fried in ghee)
|
12 – 15 nos
|
Cashewnuts chopped (fried in ghee)
|
12 – 15 nos
|
Khuskhus / poppey seeds
|
2 tbsp
|
METHOD:
1.
Mix together the wheat flour and fine rawa. Add
salt and the melted ghee. Mix well. The consistency should be such that it
moistens the flour and rawa and starts to come together.
2.
Add little water, enough to make a hard but
pliable dough.
3.
Cover and allow to rest for 1 hour. By this time
the rawa will absorb moisture and the dough will swell up.
6.
Measure the ground powdery mix. Add in to it
half the quantity of powdered sugar.
7.
Now add in the nutmeg powder and the fried dry
fruits. Start adding in the melted ghee.
8.
Add so much that the powder mix will start
coming together to form a ball, or it starts to clump together.
9.
Shape into lemon sized balls and roll in
khuskhus seeds. Store in an air tight jar.
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