Churma Laddu

by Tarla Dalal

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Churma is a traditional Rajasthani sweet, made specially during festivities. Churma is the powdered form which is also made into laddus.

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Preparation Time : 15 mins.
Cooking Time: 45 mins.
Makes 10 laddus.
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Ingredients

1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (kopra)
2 tbsp sesame seeds (til)
3/4 cup (150 grams) grated jaggery (gur)
2 tbsp ghee

Other ingredients
ghee for deep-frying
poppy seeds (khus-khus) for coating the laddus

Method

Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
Divide the dough into 8 equal portions.
Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
Drain on absorbent paper and allow them to cool.
Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted jaggery.
Allow the mixture to cool slightly.
Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
Store the laddus in an air-tight container.