Churma ke ladoo / Sweet wheat flour balls  is a delicious wheat flour, desi ghee(clarified butter) sweet which just melts in your mouth.It is a festive sweet also. A Rajasthani will never make dal bati without churma. It is the default sweet with the dal bati. I have grown up seeing that whenever we have guests at home dal bati Churma is the fixed item on the menu. In Rajasthan it is a traditional custom to serve sweets in the beginning of the meal.

Ingredients

• 2 cup wheat flour
• 1.5 cup powdered sugar
• 1/4th cup sooji/rava/semolina
• 1 cup ghee
• 1/4th cup mix of dry fruits and mishri (tiny sugar cubes)
• 1/2 tea spoon cardamom powder
• Ghee for frying

Method

• In a big bowl mix wheat flour, sooji and 2 tablespoon full of ghee.
• Knead well with the help of water and make a stiff dough.
• Keep aside for half an hour and then make 8 balls from the dough.

• Press the ball in between your palm and fingers to give a fist shape.
• In a frying pan, fry the fist shaped dough in ghee on a slow flame till it reaches the golden brown colour.

• Break the fried fists into the pieces and allow them to cool for 10-15 minutes.

• In a food processor grind the pieces into the powder(churma) of coarse texture.
• Sift the powder through the sieve so that coarse powder is separated from the fine powder.

• Grind the coarse powder once again in the food processor and sift again.

• In a big frying pan add 1/2 cup ghee and the powder (churma) and roast it slightly for 5 min on simmering heat. This will give a nice roasted smell to the powder and it will increase the shelf life of churma also.
• Add sugar, cardamom and the dry fruit mix to the powder.
• Add 2 tablespoon ghee + 1 tablespoon ghee (if required) and bind the powder into the ladoo (round shape).
• Once the ladoos are ready, store them in an air tight container.

Note-

1. Some people don't roast the fine powder(churma), they directly add the ghee and sugar to the powder and bind them into the ladoo. However, from my experience, the slight roasting gives a nice aroma and delicious taste to the ladoo.
2. Some people like to make churma ladoo with the jaggery instead of sugar. For jaggery churma ladoo :

• Take 2 cups powdered jaggery instead of sugar.
  In a pan add 1 tablespoon ghee, jaggery and 1 tablespoon of water and cook till jaggery dissolve.
• Let it cool slightly.Add this dissolved jaggery to the powder and bind the ladoos.

Have a look what my fellow Blogging Marathoner's are doing.
Sending to "Flavours of Rajasthan" event, guest hosted by Sonu, event by Nayna.