Churma Ladoo

Preparation :15 mins
Cook :26 mins
Total Time :41 mins
Servings :Makes 10 ladoos

Ingredients :

1 1/2 cups coarse whole wheat flour (jada gehun ka atta)
4 tbsp ghee
1/4 cup grated dry coconut (kopra)
2 tbsp sesame seeds (til)
ghee for deep-frying
3/4 cup chopped jaggery (gur)
2 tbsp milk
poppy seeds (khus-khus) for rolling

Method :

Heat 1 tbsp of ghee in a broad non-stick pan, add the coconut and sesame seeds and sauté on a medium flame for 2 minutes. Keep aside.Combine the whole wheat flour and ½ cup of water in a deep bowl and knead into a stiff dough.Divide the dough into 8 equal portions and shape each portion into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.Heat the ghee in a deep non-stick kadhai and deep-fry 4 dough portions at a time, on a medium flame for 20 minutes or till they turn golden brown in colour from all the sides. Drain on an absorbent paper and allow them to cool.Repeat step 4 to deep-fry 4 more dough portions.Once cooled, break them into small pieces and blend in a mixer to a fine powder. Keep aside.Heat the remaining 3 tbsp of ghee in a broad non-stick pan, add the jaggery and 1 tbsp of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously. Keep the churma aside.Combine the churma, coconut-sesame seeds mixture, melted jaggery and milk in a deep bowl and mix very well. Allow the mixture to cool slightly.Divide the mixture into 10 equal portions and shape each portion into a round ball and roll in the poppy seeds till they are evenly coated from all the sides.Serve immediately or store in an air-tight container.