Churma Ladoos: Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell and get a rich aroma. The effort that goes into this ladoo is really meagre compared to its rich and irresistible flavour and aroma.
Store this mithai in a dry and airtight container for 2 to 3 days at room temperature, to relish as and when required.
Preparation Time: Cooking Time: Total Time: Makes 6 ladoos
6 leftover chapatis (6” inch)
1 tbsp melted ghee
2 tbsp chopped cashewnuts (kaju)
3 tbsp grated jaggery (gur)
a pinch of cardamom (elaichi) powder
- Tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside.
- Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour.
- Switch off the flame, add the jaggery and keep stirring it continuously till the jaggery melts completely.
- Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes.
- Divide the mixture into 6 equal portions and shape each portion into a round laddoo by rolling them in between your palms.
- Use as required.
|Value per ladoo||% Daily Values|
|Vitamin A||30.6 mcg||1%|
|Vitamin B1 (Thiamine)||0.1 mg||10%|
|Vitamin B2 (Riboflavin)||0 mg||0%|
|Vitamin B3 (Niacin)||1 mg||8%|
|Vitamin C||0 mg||0%|
|Vitamin E||0.2 mg||1%|
|Folic Acid (Vitamin B9)||11.5 mcg||6%|