Churma Ladoo - Serve this Rajasthani dish with Dal Bati. Enjoy it most when it is hot.
* Maida (Flour sieved) - 2 cups
* Desi Ghee (Clarified Butter) - 2 cups or 500g
* Sugar (Powdered) - 1 cup
* Almonds, blanched - 12
* Green Cardamom (choti elaichi), powdered - 8
* Khoya - 100g
* Salt to taste
First add salt and 4 to 5 tbsp of desi ghee to the flour. Mix well and add sufficient amount of water to knead into a semi-hard dough.
Divide the dough into balls of 2" diameter, to fit the hollow of the palm. In a kadai(wok) heat remaining desi ghee. Fry these dough balls in the ghee till the dough balls turn golden brown. Remove from the kadai and let them cool down. Then crush them by hand or in a grinder.
Add khoya to the crushed dough balls. Mix well. In the kadai now heat 1 tbsp of desi ghee. As it becomes hot add crushed dough balls/khoya mixture. Add cardamom seeds and fry for two minutes. Then take the kadai off the flame and let it cool down. Add sugar and almonds. Mix well.
Enjoy this delicious Churma with Dal Bati.
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