CHURMA LADOO / ATTA LADOO

INGREDIENTS
2 cups whole wheat flour (Atta) or Multi-grain Atta
2-3 tbsp semolina (suji)
1/4 cup clarified butter (Ghee)
1 1/2 cup powdered sugar
1 tsp cardamom powder (elachi)
1 cup nuts (I used almonds, cashew-nut, pistachio)
1-2 cups clarified butter (ghee) for frying

METHOD
Mix together Flour (atta), semolina (suji) and ghee. Knead tight dough using as less water as possible.

Make sure the dough is tight. Keep in fridge for 15-20 minutes.

Divide dough in 10-12 equal parts. Make lemon sized balls and press it gently between the palm. Keep aside.

Heat ghee in pan, it should not be too hot. Deep fry these balls on low flame ONLY.

Keep the balls aside so that it can come to room temperature.

Grind it to smooth powder. Add powdered sugar, chopped nuts, elachi powder and some more melted ghee. Mix all the ingredients well and make balls of desired size.

Serve these healthy ladoos with a warm milk of glass to your kids every morning or evening.

You can store these ladoos in air-tight jar for around 1 month.

NOTES:
1. Make sure dough is tight like we make for puris.
2. It's important to keep dough for rest for best results.
3. Fry balls on low flame only or it will remain raw from inside.
4. The size of the ball appears to be big in picture below, make medium or small sized balls for even cooking from inside.
5. Do check the balls after frying from inside, if it is raw fry again on low flame.
6. I prefer to fry in ghee and the original recipe also says so, if you wish you can fry in dalda or refined.
7. Make as fine powder of fried balls as possible.
8. You can add any nuts of your choice.

Pictorial: