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(74) Churma na ladoo ( Roasted)

Roasted recipe.

makes 27 Ladoo. each ⅛ cup size

Ingredients:

  • 2 cup wheat coarse flour.(Jadda atta)
  • ½ cup melted pure cow ghee for flour.
  • 185 ml. hot water.
  • 2 cup finely chopped Jaggary.
  • 40 ml. (2 tbsp.)ghee for melting Jeggary.
  • 1 tsp. finely grated nutmeg (grate with cheese grater).
  • 1 tbsp. poppy seeds for ladoo mix.(optional)
  • 1 tbsp. poppy seeds for rolling Ladoo.( optional)
  • 2 tbsp. ghee for mixing ladoo mix

Method for preparing ladoo mix.

  1. Heat  water in one pan.
  2. In one mixing bowl take whole wheat course flour  add melted ghee and mix thoroughly.
  3. Add hot water in it and mix flour with spoon.
  4. As flour is mixed with water , dough is little warm . Knead the dough with hand for 1 minute.
  5. Divide dough into 4 equal parts and roll each part with the help of rolling pin and shape into 1 cm.thick bhakhri.
  6. Dry roast each bhakhri on slowest flame till it turns biscuit colour.
  7. After cooling, grind all bhakhries in grinder and will get ladoo mix.

Method for making Ladoo:

  1. Heat ghee in kadhai for melting chopped Jaggary.
  2. As soon as jaggery melts switch off the flame and pour jaggery liquid in ladoo mix.
  3. Add poppy seeds , nutmeg powder and 2 tbsp extra melted ghee in it. Mix thoroughly all these ingredients with spoon. As all the ingredients are mixed and your ladoo mixture is also cooled.
  4. Take ⅛ cup of ladoo mix in your palm,press in your fist and give shape of ladoo.(see video)
  5. In one plate roll all ladoo one by one in poppy seeds.(see video)
  6. Store in air tight container and  consume for one month.
  7. Serve with love and smile.
Thick bhakhri for churma na Ladoo
Roasted bhakhri
coarse powder of Bhakhri.

Melted Jaggary
Ladoo mix with Nutmeg powder and liquid Jaggary
Shaping of ladoo
Rolling of ladoo in Poppy seeds
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

3 replies on “(74) Churma na ladoo ( Roasted)”

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