Step By Step Authentic Gujarati Churma Ladoo Recipe - whole wheat flour coarse

Method

• Take coarse whole wheat flour and add oil for shortening. Mix them using your finger tips. It will be breadcrumb like texture. Then boil the water. And add warm water to make a dough. No need to knead the dough, just add enough water to bind the flour and give any shape. You can give any shape but it should not thick. Petty like shape is also good.
• Create one by one churma dumplings. You need to fry it, on very low flame for at least 5-7 minutes. At last fry them on high flame for half minute.
• Let them cool completely Then using hand or some pestle first make small pieces and add them into mixture jar. Finely grind them. If any chunks remaining, then re-grind them.
• Mix the jaggery very well into churma mixture. Meanwhile heat the ghee in a small pan. Add the hot ghee into churma ladoo. The ghee is hot enough that bubbles are generated and you will get some honeycomb like texture into mixture. First add little ghee, if bubble is not generated, heat ghee again and verify the texture.
• Once you add ghee, then only add powder sugar, cardamom and nutmeg powder. Mix all with spatula. You can use ladoo mold to make ladoo. Or take some churma mixture and give a round ball shape using hands.
• Immediately spread poppy seeds so that they will stick to churma ladoo. Once ladoo surface is cooler or harder, poppy seeds cannot stick with it. You can serve with any complete meal. But one laddo alone is enough for me.