Rajasthani Churma

Rajasthani Churma

Cooking Time

Preparation Time : 30

Cook Time : 15

Total Time : 45

Ingredients

Serves 4

  • Whole Wheat Flour 4 cups

  • Semolina 4 tbsp

  • Ghee 1 1/2 cups

  • Milk as required Jaggery (gur) 1/2 cups

  • Poppy seeds (khuskhus/posto) roasted 1 cups

  • Green cardamom powder 1/4 tsp

Directions

  • 01

    Step 1 Mix flour and semolina in a bowl. Add ½ cup ghee and mix well.

  • 02

    Step 2 Add milk as required and knead into a stiff dough. Divide dough into round or elongated shapes.

  • 03

    Step 3 Heat sufficient ghee in a kadai and deep fry these till golden brown and crisp. Drain on absorbent paper and let them cool.

  • 04

    Step 4 Coarsely grind them and transfer into a bowl. Heat 1 cup ghee in a non stick pan, add jaggery and stir till it melts.

  • 05

    Step 5 Spread khuskhus on a plate. Add the melted jaggery to the ground mixture in the bowl.

  • 06

    Step 6 Add green cardamom powder and mix well. You can also add nutmeg powder or powdered nuts if you wish.

  • 07

    Step 7 Shape the mixture to even sized laddoos and roll them khuskhus. Arrange the laddoos on a serving plate and serve when completely cooled.

  • 08

    Step 8 You can also serve them in an airtight container.

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