Churme Meve Ke Laddoo

By Masterchef Sanjeev Kapoor

From Sanjeev Kapoor's Kitchen

Prep: 10 minutes

Cook: 20-30 minutes

Method: Moderate

Course:

Type: Indian Rajasthani

Key Ingredients:

Top ways to prepare: The preparation of Churme Meve Ke Laddoo involves a series of steps that require precision and skill. First, whole wheat flour is roasted in ghee until it turns golden brown, imparting a rich and nutty aroma to the dish. Then, jaggery is melted to create a sweet syrup, which is mixed with the roasted flour. This mixture is then shaped into small, round laddoos while it's still warm..

Cooking Tips: 1. Use coarse wheat flour (churma atta) for the best texture and flavor. Roasting the wheat flour is the most critical step. Use a heavy-bottomed pan and roast it on low-medium heat until it turns golden brown. Stir continuously to avoid burning. This process can take some time, so be patient 2. Use Ghee Liberally 3. Use Fresh Ingredients 4. Add Dry Fruits 5. For a healthier alternative you can use jaggery powder instead of sugar. Mix the jaggery well into the warm flour to ensure it melts evenly. 6. Shape While Warm 7. When shaping the laddoos, press them firmly to ensure they hold their shape. If they don't stick together, add a little more warm ghee. 8. Try to shape the laddoos into evenly sized balls. This not only looks better but also ensures even cooking and sweetness in each laddoo. 9. Feel free to customize your laddoos with your choice of dry fruits, like adding desiccated coconut, cardamom powder, or even a pinch of saffron for additional flavor..

Serving Suggestion : Shape the churma mixture into laddoos and roll them in poppy seeds and serve..

Ingredients

Wheat flour 5 tablespoons
Semolina(sooji) 2 tablespoons
Ghee 3 tablespoons
Khoya/mawa 1½ cup
Green cardamom powder a pinch
Pistachios sliced 2 tablespoons
Chopped Cashew nuts 2 tablespoons
Powdered sugar 1 cup
Raisins 1 tablespoons
Poppy seeds (khuskhus/posto) 1 cup

Methods

Heat 3 tbsps ghee in a non-stick pan.
Now, add 5 tbsps wheat flour.
Add 2 tbsps semolina and sauté on low heat till golden brown.
Now, add 1½ cup khoya to it.
Add a pich of green cardamom powder and 2 tbsps sliced pistachios.
Now, add chopped cashew nuts and sauté it well till the khoya is melted.
Add 1 cup powdered sugar.
Add 1 tbsp rasins and mix well until well combined.
Take the pan off the heat. Transfer this mixture into a parat and cool it for some time. Now, roast poppy seeds in a pan, turn off the flame and transfer onto a plate.
Shape the churma mixture into laddoos and roll them in poppy seeds and serve.