Churma laddoo ( Whole wheat flour balls)

A Rajasthani speciality - deep fried wheat flour dough balls in ghee and mix with  jaggery /Sugar and shaped into laddoos. It is a sweet made in Rajasthan during specially festivals. Churma is an authentic sweet of Rajasthan served along with Dal and Baati and it is the powdered form which is also made into laddoos.

Preparation time: 15-20 minutes
Cooking time    :  30-35 minutes
Yield                 : 12-15 Laddoos

Ingredients:

• 2 cups wheat flour
• ½ cup fine semolina
• 1/4 cup ghee for moyan (melted and warm)
• warm water as needed for kneading
• 1 cup ghee for Frying
• 1 cup powdered Sugar / shredded jaggery
• 1/2 teaspoon cardamom powder
• Cashews, almonds for garnishing

Method:

1. Take wheat flour and semolina in a large bowl and add hot ghee into it for moyan and mix till it resembles bread crumbs.
2. Add warm water as needed and make a stiff dough and knead well. Keep aside for 10 minutes.
3. Divide the dough into 8 -10 round or elongated shapes.
4. Heat ghee in a large kadhai / fry pan and deep fry these on a very low flame for 15-20 minutes until they are golden brown and crisp.
5. Drain on absorbent paper and allow them to cool.
6. Coarsely grind them into a fine powder (churma) and transfer into a bowl.
7. Heat 3 tablespoon ghee in a non stick pan, add jaggery and stir till it melts.  Cool slightly. (If you are adding sugar then no need to melt sugar, add directly to grind powder and make laddoo)
8. Add the melted jaggery to the ground mixture in the bowl. Add cardamom powder and mix well.
9. You can also add nutmeg powder or powdered nuts if you wish.
10. Divide the mixture into to equal portions and shape them into laddoos (balls). (If need add more melted ghee)
11. Garnish them with cashews and almond and store them in an airtight container.