Instant Churma Ladoo

For the dough

1. In a large bowl, mix together the wheat flour, semolina, gram flour, and salt.

2. Add the ghee in two batches, rubbing it into the flour mixture with your hands until the mixture holds its shape when squeezed.

3. Add water a little at a time and knead into a tight, firm dough.

4. Take small portions of the dough and press them firmly in your fist to shape them into muthiyas.

   Shaping muthiyas with thick centers helps them cook evenly without burning on the outside.

For the mix

5. Heat ghee or oil in a pan over medium heat for deep-frying.

6. Add the muthiyas and fry on medium-low heat, turning occasionally, until golden and crisp, about 8–10 minutes.

7. Remove the muthiyas and place them on a plate to cool completely.

   Then 10 min of waiting

8. Fry the chopped almonds and cashews in the warm ghee until lightly toasted, 1–2 minutes.

9. Coarsely crush the cooled muthiyas using a mortar or rolling pin.

10. Transfer the crushed pieces to a blender or food processor and grind into a coarse, coarse-grained powder.

11. Pour the ground churma into a wide dish and add the cardamom powder, poppy seeds, fried nuts, and grated nutmeg.

12. Mix all the dry ingredients together thoroughly.

For the syrup

13. Heat the ghee in a pan over low-medium heat.

14. Add the crushed jaggery and stir continuously until it melts and begins to bubble gently, 2–3 minutes.

    Do not overheat or boil the jaggery syrup, or the ladoos will turn hard.

15. Turn off the heat immediately and pour the warm jaggery syrup into the churma mixture.

16. Mix well with a spoon, then use your hands to combine everything evenly while still warm.

17. Shape the mixture into smooth, round ladoos while warm.

18. Store the ladoos in an airtight container at room temperature for up to 1 month.