Churme ke ladoo

Churme ke ladoo are traditionally made in Rajasthan. A dough is made with whole wheat flour and it is deep fried and then dry roasted. A lot of dry fruits and ghee is added and the mixture is shaped into ladoos. Some people eat churma as is and do not shape it into ladoos. These ladoos are also paired with Dal bati, a traditional Rajasthani meal. Here is the recipe to make these ladoos.

All you need is

Whole wheat flour - 1 and 1\2 cup
Ghee - 3\4 cup ( lukewarm ) and for frying
Powdered sugar - 1 and 1\2 cup
Almonds - 15-20 ( chopped )
Cashew nuts - 15-20 ( chopped )
Coarse cardamom powder - 2 tsp
Pistachios for garnishing

Method of preparation

Add 3 tbsp ghee in whole wheat flour and mix nicely with your fingers.
Knead a tight dough using warm water.
Keep covered for 10 minutes.
Knead again for a minute and divide the dough into 6 pieces.
Make balls of the dough and roll into 1 cm thick disc.
Heat ghee in a pan and deep fry the discs on low - medium heat till they are golden brown.
Keep the fried discs covered till they cool down.
Meanwhile, fry the chopped almonds and cashew nuts in a tbsp of ghee.
Keep aside.
Break the discs into small pieces and coarsely grind in a blender.
Add the remaining ghee in a pan and add the ground mixture.
Fry the mixture for 2-3 minutes on medium heat.
Add the fried dry fruits, powdered sugar and cardamom powder in the mixture and make small ladoos.
Store in an airtight container for 2-3 days.