Ingredients
| • | Whole wheat flour (atta) | 2 cups |
| • | Semolina (rawa/suji) | 4 tablespoons |
| • | Pure ghee + to deep fry + to serve | 1/2 cup |
| • | Milk | as required |
| • | Powdered sugar | 3/4 cup |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Cashewnuts,chopped | 10 |
| • | Almonds,chopped | 10 |
| • | Raisins | 10 |
Method
Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough. Divide the dough into twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer. Add powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with ghee.
Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough. Divide the dough into twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer. Add powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with ghee.
No comments:
Post a Comment