Churma laddo (No frying or traditional)
Churma laddoo is made from wheat flour or bhakhri flour, ghee, jaggery or sugar, nuts, raisins and spiced with caramom and nutmeg
Equipment
- Frying pan
- Air Fryer Optional
- Mixing bowl
Ingredients
- 2 1/2 cup Bhakhri flour preferred or wheat flour
- 1 + 1/2 cup Ghee or clarified butter divived
- Water as needed
- 1 cup jaggery or sugar
- 1/4 tsp cardamom powder
- 1/8 tsp nutmeg powder you can double this if you like taste of nutmeg
- 1/4 cup golden raisins
- Poppy seeds for garnishing
Instructions
- In a mixing bowl, add wheat flour or bhakhri flour. Add 1/2 cup ghee, clarified butter, to it. Mix everything
- Slowly add water and kneed firm dough
- Now make parts and firmly make muthiya
- If deep frying, add ghee to frying pan and deep fry the muthiyas until golden brown
- If air frying, put muthiyas in air fryer on 350 and let it turn golden brown. Flip every 5-7 mins. Every air fryer is different it may take 12-15 mins for muthiyas to turn golden brown.
- Break muthiyas with spoon for speedy cool down. When cooled down crush it in mixer/grinder.
- Pass this crushed mixer from strainer. Add cardamom powder, nutmeg powder and golden raisins to it
- If making with sugar, Add sugar to all dried ingredients and add 1 cup warm ghee to it and mix everything
- If making with Jaggery, Add 1 cup ghee (here you can use the ghee you used for deep frying) to deep pan, let it turn warm. Add 1 cup jaggery to it and on medium heat let it cook until jaggery starts coming on top then add it to the dried ingredients and mix everything
- Tip: when working with warm ghee always, mix things with big saptula and avoid using hands as much as you can
- When mixture comes to room temperatute use hands to make laddoos
- After making laddoos, tap it on the dish to make sure it doen't break
- Roll laddoos in poppy seed.
- Eat warm or cooled dowm.