Churma Ladoo with Cardamom Milk

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the coarse whole wheat flour, fine semolina, and besan. Mix well.
   • Pour in 1/4 cup of melted ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a crumbly texture.
   • Gradually add lukewarm milk, a little at a time, and knead to form a very stiff and firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for 20 minutes.
2. 2

   Shape and Fry the Muthiya

   • After resting, divide the dough into small, equal portions. Shape them into rough, elongated logs by pressing them in your fist (this shape is called 'muthiya').
   • Heat 2 cups of ghee in a kadai or deep pan over medium-low heat. To check if the ghee is ready, drop a small piece of dough; it should sizzle and rise to the top slowly.
   • Carefully slide the muthiya into the hot ghee. Fry in batches to avoid overcrowding the pan.
   • Fry on a consistent low to medium-low heat for 15-20 minutes, turning occasionally, until they are deep golden brown and cooked through. They should be hard and crisp on the outside.
   • Remove the fried muthiya with a slotted spoon and place them on a plate to drain and cool completely.
3. 3

   Prepare the Churma Mixture

   • Allow the fried muthiya to cool down to room temperature. This may take 30-40 minutes and is essential for the correct texture.
   • Once completely cool, break the muthiya into small pieces with your hands or a pestle.
   • Transfer the pieces to a grinder jar. Use the pulse function to grind them into a coarse, grainy powder resembling fine breadcrumbs. Avoid over-grinding, as it can release oil and create a paste.
4. 4

   Mix and Shape the Ladoos

   • Transfer the ground churma to a large mixing bowl.
   • Add the powdered sugar, chopped almonds, cashews, pistachios, cardamom powder, and nutmeg powder. Mix all the dry ingredients thoroughly.
   • Pour the 1/2 cup of melted binding ghee over the mixture. Start with a little less and add more if needed. Mix everything well with your hands until the ghee is evenly incorporated.
   • To check for consistency, take a small portion of the mixture and press it in your fist. If it holds its shape, it's ready. If it's too dry, add another tablespoon of melted ghee.
   • Take a lemon-sized portion of the mixture and press it firmly between your palms, rolling to shape it into a tight, round ladoo. Repeat with the remaining mixture to make about 16 ladoos.
5. 5

   Garnish and Set

   • If using, spread the poppy seeds on a small plate and gently roll the prepared ladoos over them for an even coating.
   • Arrange the ladoos on a tray and let them set at room temperature for at least 1-2 hours before serving. This helps them firm up.
   • Store in an airtight container for up to 3 weeks.