Churma is an authentic sweet of Rajasthan usually served along with Dal and Baati. The churma is also shaped into ladoos by adding ghee. After I made Dal Baati Churma, I shaped the churma into ladoos. They tasted very rich and delicious. Today I just tried to incorporate some dark shades in my picture after reading about it in a blog. I am OK with the results but I think I need to improve my skills on food photography.
Ingredients:
Whole Wheat Flour-1 cup
Semolina/ Rava/ Sooji-1/4 cup
Ghee-4 tbs+3 tbs
Cardamom Powder-1/4 tsp
Almonds-6-7
Pistas-3-4
Sugar-1/3 cup
Ghee for deep frying
Procedure:
1. In a bowl mix wheat flour, semolina and 4 tbs ghee.
2. Add 1/4 cup of water and make a firm dough.
3. Divide the dough into 8 equal portions and roll each into a ball.
4. Make a thick disc by flattening the ball.
5. Press the centre of the disc and make an indent.
6. Heat ghee in a pan and deep fry the prepared discs.
7. Fry on medium to low flame so that the inside is also cooked.
8. When golden brown remove them from ghee and allow to cool.
9. Break all the fried discs into small pieces and run it in a mixer until it turns coarse.
10. Add powdered sugar, cardamom powder, sliced pistas and almonds.
11. The churma can be served as it is but for laddoos there is one more step involved.
12. Add 3 tbs of ghee to the churma and mix well.
13. Divide the churma ito 12 equal portions and shape each into a ladoo.
14. Store in airtight container.
Mix atta, ghee and sooji.
Add water and prepare a firm dough.
Divide into 8 equal parts and shape into balls.
Press each ball into a thick disc and make an indent at the centre.
Fry the discs in ghee until golden.
Break the pieces and run them in a mixer.
Add sugar, cardamom powder and nuts.
Add 3 tbs of ghee, mix well and shape into ladoos.
Serve...
Labels: GHEE, RAJASTHANI, SOOJI, SUGAR, SWEETS, WHEAT FLOUR
