Churma Ladoo

For the dough

1. Combine the wheat flour, semolina, and salt in a bowl.

2. Add the melted ghee and mix thoroughly using your hands until the flour holds together when pressed.

3. Gradually add warm water, a little at a time, and bring the mixture together into a stiff dough.

   Do not over-knead the dough. It only needs to hold together.

4. Divide the dough into small portions and press them in your palm to form rough oval shapes (muthiyas).

For frying

5. Heat ghee or oil in a pan over low-medium heat.

6. Gently place the muthiyas in the hot ghee and fry without disturbing for 2 minutes.

7. Fry, turning occasionally, until golden brown and cooked through to the centre, about 8–10 minutes.

8. Drain on paper towels and allow to cool completely.

   Then 15 min of waiting

   The muthiyas must be completely cold before grinding, or they will turn into a paste in the mixer.

For the ladoo

9. Break the cooled muthiyas into pieces and pulse in a mixer to a coarse, sand-like texture.

10. Pass the ground mixture through a coarse sieve to remove any large lumps, re-grinding any remaining large pieces.

11. Add the nutmeg powder, cardamom powder, and rock sugar to the ground mixture in a large bowl.

12. Heat 1 tbsp ghee in a small pan, add the chopped nuts, and roast over low heat until lightly golden, 1–2 minutes.

13. Pour the roasted nuts and ghee over the churma mixture.

14. Add the remaining ghee and the grated jaggery to the same pan over low heat, stirring until the jaggery is completely melted.

15. Pour the melted jaggery over the churma mixture.

16. Mix well with a spoon until evenly combined.

17. While the mixture is still slightly warm, take small portions and shape them into firm, round ladoos.

18. Roll each ladoo in poppy seeds to coat the exterior.

19. Store in an airtight container at room temperature for up to 4 days. Do not refrigerate, as the ghee will solidify and change the texture.