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Preparation Time : 10
Cook Time : 30
Total Time : 40
1 1/2 cup Wheat flour
1/4 cup Besan
1/4 cup Rava / Sooji
1 tbsp Mava
1/2 cup Water
21/4 cup Ghee
2 cup Ghee for frying
1/3 cup Jaggery
1 1/2 tbsp Powdered sugar optional
1/8 tsp Nutmeg
1 tsp Poppy seeds for garnish
1 tbsp Kismish
1 tsp Almond chopped
1 tsp Pista chopped
To make Churma Mixture
In a large mixing bowl take whole wheat flour, besan, mava and rava. Add 1 and 1/2 tbsp ghee and 1/2 cup warm water. Combine all ingredients and knead into dough. Now take a portion of wheat flour dough in hand and press it by making fist. Press hard and make Muthia shapes from dough.
Repeat the process for remaining wheat flour dough and make muthia. Keep aside. Now to fry the muthia heat ghee in a deep bottom frying pan. Heat on medium flame and don't let ghee turn too hot. Deep fry the wheat flour muthia in ghee for 4 to 5 minutes. Till it is completely cooked from inside and turn golden brown.
Take out the fried muthias cool down. Cut the muthias into pieces and further grind them into fine powder. Sieve through a fine siever to remove big chunks.Re-grind the remaining chunks if required. Add the nutmeg powder in Churma mixture.
You can add dry fruits like kismish, almond, pista. This is however optional. Now melt ghee in a pan and add Jaggery. As soon as Jaggery starts floating on ghee, turn off the gas.
Pour the melted jaggery and ghee into Churma mixture. Add powdered sugar. Again sugar is optional.
Combine all the ingredients and make nice aromat churma mixture.
Now make Churma modak from churma by pressing it in a modak mold. You can also make ladoo by taking a portion of churma and rolling in hands and making nice spherical balls. Repeat the process and make modak from remaining mixture. Apply some poppy seeds (khas khas) and garnish the churma modak, ladoo.
Churma modak, ladoo is ready to serve.
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