Churma Laddu
Ingredients
Ingredients
1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (kopra)
2 tbsp sesame seeds (til)
3/4 cup (150 grams) grated jaggery (gur)
2 tbsp ghee
Other ingredients ghee for deep-frying
poppy seeds (khus-khus) for coating the laddus
Method
- Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
- Divide the dough into 8 equal portions.
- Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
- Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
- Drain on absorbent paper and allow them to cool.
- Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
- Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
- Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
- Mix the ground churma, coconut and sesame seeds with the melted jaggery.
- Allow the mixture to cool slightly.
- Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
- Store the laddus in an air-tight container.