CHURMA KE LADOO

Preparation of CHURMA KE LADOO:

 Ingredients:

•   Gehun ka atta - 1½ cups
•   Grated dry coconut - ¼ cup
•    Til - 2 tbsp
•   Gur, grated - ¾ cup
•   Ghee - 2 tbsp
•   Ghee for deep frying
•    Khus Khus for coating the laddus

Method: 

• Make stiff dough of the gehun ka atta by adding ½ cup of water.
• Knead properly.
• Divide the dough into 8 equal parts.
• Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
• Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
• Drain on absorbent paper and keep them to cool.
• Pound in a mortar and pestle to coarse pieces.
• Grind the pieces further in a mixer to get a fine powder (churma).
• Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
• Take out and keep aside.
• Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves. Cool slightly.
• Mix the ground churma, coconut and sesame seeds with the melted gur.
• Allow the mixture to cool slightly.
• Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.
• Keep the laddus in an air-tight container.