Ingredients:

· Whole wheat flour (Atta) – 1 cup

· Semolina (Rava) – 2 tbsp (optional, for extra crunch)

· Ghee (clarified butter) – 4 tbsp (plus extra for frying)

· Powdered sugar – ½ cup (adjust to taste)

· Cardamom powder – ½ tsp

· Cashews – 10–12, chopped

· Almonds – 10–12, chopped

· Pistachios – 10, chopped (optional)

· Sesame seeds – 1 tbsp (optional)

· Fried gram dal (chana dal) – 1 tbsp (optional, for texture)

· Water – for kneading the dough

· Salt – a pinch (optional, for balance)

Instructions:

1. Make the Dough for Ladoo:

· In a mixing bowl, combine whole wheat flour and semolina (optional).

· Add ghee (4 tbsp) to the mixture and rub it in, so that it resembles a crumbly texture.

· Slowly add water and knead it into a smooth, soft dough (not too soft). The consistency should be slightly stiffer than dough for chapatis.

· Let the dough rest for about 10–15 minutes.

2. Shape the Ladoos:

· Divide the dough into small balls (about 1 to 1.5 inches in diameter).

· Heat ghee in a pan or kadhai over medium heat.

· Fry the dough balls until golden and crispy. This will take about 3–4 minutes per ladoo. Fry in batches so that they cook evenly.

· Once fried, drain excess ghee and place them on paper towels to remove extra oil.

3. Prepare Churma:

· Once the fried ladoos have cooled down slightly, crush them using a rolling pin or in a food processor. You want a coarse texture, not too fine.

· Transfer the crushed ladoos (churma) into a bowl.

4. Mix sugar and Cardamom:

· In the crushed churma, add powdered sugar and cardamom powder. Mix well until the sugar is evenly distributed.

· Optionally, you can also add sesame seeds and fried gram dal for extra texture and flavor.

5. Add Nuts:

· Chop the cashews, almonds, and pistachios and add them to the churma mixture.

· You can also add raisins if you like.

6. Shape the Churma Ladoo:

· Take small portions of the churma mixture and shape them into tight ladoos by pressing them between your palms.

· If the mixture is not holding together, add a little bit of warm melted ghee to bind it together.

7. Serve:

· Let the ladoos cool completely and set for a few hours.

· Serve your delicious homemade Churma Ladoo with a cup of chai or as a festive sweet during festivals like Diwali, Holi, or Makar Sankranti.

Tips for Perfect Churma Ladoo:

1. Consistency: Make sure the dough isn’t too soft; it should be firm so the ladoos hold their shape.

2. Frying: Fry the dough balls on medium heat to get a perfect golden color and crunchy texture without burning them.

3. Sugar: Adjust the sweetness by adding more or less sugar according to your preference.

4. Nuts & Dry Fruits: You can also add raisins, dried coconut flakes, or dates for a richer flavor.

Enjoy your traditional and delicious Churma ladoo, a perfect dessert to satisfy your sweet cravings!

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.