Ingredients
• Whole wheat flour (atta) 2 cups
• Semolina (rawa/suji) 4 tablespoons
• Pure ghee + to deep fry + to serve 1/2 cup
• Milk as required
• Powdered sugar 3/4 cup
• Green cardamom powder 1/4 teaspoon
• Cashewnuts,chopped 10
• Almonds,chopped 10
• Raisins 10
Method
Mix flour and semolina 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 twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer. Add powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with ghee.
• Whole wheat flour (atta) 2 cups
• Semolina (rawa/suji) 4 tablespoons
• Pure ghee + to deep fry + to serve 1/2 cup
• Milk as required
• Powdered sugar 3/4 cup
• Green cardamom powder 1/4 teaspoon
• Cashewnuts,chopped 10
• Almonds,chopped 10
• Raisins 10
Method
Mix flour and semolina 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 twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer. Add powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with ghee.
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