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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Zero
The amount of ghee used during the making of the Laddoos is critical to the success of the dish, so remember to be very liberal with it. Else, the Laddoos will come out dry and tasteless.
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Churma is a Rajasthani sweet dish that is prepared to mark most regional festivities. It is best savoured in a powder form alongside dal baati, but the stand-alone Churma Laddoos are also very popular. It is made of coarsely-ground wheat that is crushed and cooked in ghee and sugar.
- Wheat flour (atta) (2 cups)
- Desi ghee (4 cups)
- Khoya (1 cup)
- Sugar, ground (2 cups)
- Almond (badam), soaked and finely chopped (15)
- Green cardamom (hari elaichi) (4)
- Cinnamon (dalchini) (1-inch)
In a paraat (flat, round plate with high edges), melt the ghee and then add the atta to it to make a stiff dough. Use very little water while kneading. Heat the rest of the ghee in a kadhai.Make about 15 to 20 balls of the dough and fry them on a low flame till they turn golden brown. Allow them to cool and then churn them in a mixer-grinder. Next, mix in the khoya. Heat 1 tbsp of ghee in a kadhai and add the elaichi dana and dalchini to it. Keep frying till the natural aromas waft out and then add it to the mixture of wheat flour and khoya. Fry the whole mixture for a minute. When it has cooled down, add in the sugar and chopped almonds. Mix well. Make Laddoos out of this mix and serve either as a stand-alone sweet dish, or as Churma with dal baati.