Churma Ke Laddu

1½ cups gehun ka atta
2 tbsp til
¼ cup grated dry coconut
¾ cup gur, grated
2 tbsp ghee
Ghee for deep frying
Khus Khus for coating the laddus

- Make a 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.

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