Credits: indianfoodforever
Img Credits: seduceyourtastebud.blogspot
Video Credits: Youtube
Ingredients:
200 gms Wheat flour
400 gms Ghee
100 gms Khoya / Mawa
200 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
4 Cardamom (small)
1 inch Dalchini
400 gms Ghee
100 gms Khoya / Mawa
200 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
4 Cardamom (small)
1 inch Dalchini
Method:
· Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff
dough using very little water.
· Heat the rest of the ghee in a kadahi. Make about 15-20 balls
with the dough.
· Fry it on low flame till it becomes golden brown. Churn it in
grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.
· Add cardamom seeds and dalchini. Add the above mixture of wheat
flour and khoya. Fry it for one minute. When it cools down, add sugar and
chopped almonds.
· Mix well. Serve churma laddoo in a plate. You can enjoy the
taste of choorma for 8-10 days if you keep it in an airtight box. To be served
with Dal and Baati.
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