Churma Laddoo

Ingredients

• Whole wheat flour (atta) , coarse 2 cups

• Ghee 1 cup + to deep fry

• Milk as required

• Jaggery (gur),grated 1 1/2 cups

• Powdered sugar 1/2 cup

• Green cardamom powder 1 teaspoon

• Nutmeg powder 1/4 teaspoon

• Poppy seeds (khuskhus/posto) 1/2 cup

Method

Take coarse wheat flour in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough. Divide the dough into lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain onto an absorbent paper and cool. Take grated jaggery in a pan and heat on medium heat. When it melts add the remaining ghee and mix. Break the fried dough balls in a mortar with a pestle to make coarse choorma. Transfer into a bowl. Add cardamom powder and nutmeg powder and mix. Pour the melted jaggery into the choorma and mix. Add powdered sugar and mix again. Spread poppy seeds on a plate. Divide the mixture into sixteen equal portions. Shape each portion into a laddoo, roll in the poppy seeds and serve.