Churma is an Indian traditional dessert made with coarse wheat flour/chickpea flour/millet flour, which is then mixed with ghee and sugar.
Unlike besan laddoos, these besan churma laddoos are made by making the churma with chickpea flour, then shaping the churma into laddoos. These ladoos have an aromatic, crunchy, melt-in-your-mouth texture. This recipe was inspired by my friend's recipe.
Servings: 12 laddoos
Ingredients:
1 cup coarse chickpea flour (besan)
1 cup powdered sugar
1/2 cup warm ghee
8-10 almonds (chopped)
8-10 cashews (chopped)
6-7 green cardamom (ground)
ghee or oil for frying
water as needed, about 1/4-1/2 cup
Instructions:
Take besan in a big bowl add water little by little, kneading it into a hard dough.
Cover and rest the dough for 30 minutes.
Roast cashews and almonds.
Make small 8-9 balls out of the dough. Shape the balls into 3-inch cylindrical logs.
Fry these logs in ghee or oil on medium low heat.
Take these logs out when they are golden brown in color and allow them to cool.
Break these logs into small pieces and grind them into a coarse powder (churma).
In a large bowl, combine churma, sugar, cardamom powder, warm ghee and nuts.
Mix well and shape this churma mixture into medium-sized balls to make laddoos.
These laddoos can be stored for 10 days in an airtight container.
Notes:
Coarse besan or laddoo besan should be used to make these laddoos.
Be sure to fry the churma logs on medium low heat to ensure that the logs will be cooked throughout.
Black cardamom can be used instead of green cardamom.
You can adjust the sugar to your liking.
This is a picture of the churma logs after frying:
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