believe you might be referring to "Gujarati Choorma Ladoo," a delicious traditional sweet from the Indian state of Gujarat. However, it's important to note that while I can provide a general recipe for Choorma Ladoo, the specifics and variations may differ based on individual family recipes and regional preferences.
Ingredients:
1 cup coarse wheat flour (chapati atta)
1/4 cup ghee (clarified butter)
1/4 cup powdered sugar or jaggery (adjust to taste)
1/4 teaspoon cardamom powder
2 tablespoons chopped nuts (almonds, cashews, pistachios, etc.)
A pinch of saffron strands (optional)
Ghee or oil for frying
Instructions:
In a mixing bowl, combine the coarse wheat flour and ghee. Mix well until the ghee is evenly distributed and the mixture resembles coarse crumbs.
Heat ghee or oil in a deep pan or kadhai on medium heat for frying. Once the ghee is hot, reduce the heat to low.
Take a handful of the wheat flour-ghee mixture and press it between your palms to form small, round balls or laddoos. The size of the laddoos can be adjusted based on your preference.
Fry these small round balls on low heat until they turn golden brown and crispy. Be cautious not to burn them.
Remove the fried laddoos from the ghee and place them on a paper towel to drain the excess oil.
Once the laddoos have cooled down slightly, transfer them to a plate or a mixing bowl.
Add powdered sugar or jaggery to the fried laddoos. You can adjust the sweetness according to your taste.
Add cardamom powder, chopped nuts, and saffron strands (if using). Mix everything together gently to combine.
Allow the laddoos to cool completely before storing them in an airtight container.
Gujarati Choorma Ladoo is typically enjoyed as a dessert or as a sweet treat during festivals and special occasions. The combination of coarse wheat flour, ghee, and sugar or jaggery gives these laddoos a unique and delightful flavor. Remember, this recipe is a basic guideline, and you can always customize it to suit your taste preferences. Enjoy!
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