Wednesday, 6 November 2013

CHURMA LADOO



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.


4.       Make lemon sized balls and press them between your fist.  Deep fry in hot oil on medium heat till well browned. Remove and cool.


5.       Break them into small pieces and grind it till it is very  fine.

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.