[ingredients title=”Ingredients”]

• 3  cup whole wheat flour
• 1 cup semolina
• 3  cup grated jaggery
• 1 cup powdered sugar or 4 teaspoon sugarfree natura
• ¼ cup ghee for the dough
• 1 tablespoon poppy seed(khus khus)
• 1 cupGrounded almonds and cashew nuts(optional)
• 3 teaspoon cardamom powder
• 2 teaspoon dry ginger(sunth)powder
• Ghee (for deep fry)
• 1 ½ cup ghee for making laddu

[/ingredients]

[directions title=”Directions”]

1. Mix coarsely ground wheat flour / semolina & normal wheat flour & add 2 tablespoon of warm ghee to it. Mix it nicely and make stiff dough using water.
2. Make puris of this dough and deep fry all the puris to golden brown colour on medium flame.
3. Now take 4-5 puris at a time, break them into pieces and grind it into fine powder or churma ,repeat this procedure and make churma of all puris in grinder .
4. In a heavy bottom pan take 1 ½ cup of ghee and add grated jaggery to it..When the jaggery melts remove it from the flame.
5. Take churma in a bowl, add melted ghee jaggery to it .Add powdered sugar, cardamom powder, dry ginger powder (sunth powder), poppy seeds (khus-khus) and powdered almond and cashew nuts in it .Mix it nicely and make laddus out of churma mixture.

[/directions]

Notes

• Make whole wheat churma laddu 1 -2 days before serving it .As it takes time for jaggery and sugar to absorb in each particle of churma.It tastes very sweet if served on the same day.
• Don’t make the ghee quantity less this will make the laddu dry  after second day

Also check Easy Churma Besan Ladoo Recipe

Churma ladoo (whole wheat flour ladoo wihout jaggery )