Churma Ladoo
Time breakdown
Ingredients
- Cardamom powder
- Chopped almonds and cashews
How to Make Churma Ladoo
- 1
Knead the Anveshan Khapli Atta with a little Anveshan ghee and water into a firm dough; shape into thick discs (muthiya) and deep-fry or bake until deep golden.
- 2
Cool and coarsely grind the discs into churma.
- 3
Mix the churma with warm Anveshan Ghee, powdered Anveshan Khandsari, cardamom and nuts.
Tips for the Best Churma Ladoo
- ✓Grind the fried discs coarse, not fine — churma should have a little crunch.
- ✓Shape the ladoos while the mixture is warm so they bind firmly.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
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