How to make Besan churma ladoo ?
Take out gram flour and semolina in any utensil and mix ghee into it. With help of water knead stiff and tight dough. Cover the dough and keep aside for 20 minutes. We have used 1/3 cup of water for kneading this much quantity of dough.
Meanwhile cut cashews and almonds into fine pieces. Peel cardamom and make powder.
Take little amount of dough (equal to the size of making roti). With this much quantity 10 dough balls can be prepared. Take one dough ball, roll and flatten with help of your palms. Place it on a plate. Likewise prepare all dough balls. Preheat oil in a wok. When oil is medium hot, place the flatten dough ball into it for frying.
Place 4-5 dough balls in wok and fry on medium-low flame until they turn golden brown from all sides. Then take them out in a plate. It takes 6-7 minutes for frying these dough balls at a time. Likewise fry all dough balls and allow them to cool.
With help of grind stone, ground the fried dough balls. Strain the churma to separate out thick granules. Again ground the thick granules or pieces of churma with help of grind stone or mixture grinder. Take 2-3 tbsp ghee in a wok and place grounded churma into it. Roast on low flame for 5-6 minutes. When its color changes and smells delicious, turn off the flame. Take out churma in a bowl and mix boora, cardamom powder, almond and cashews. Churma is ready.
For making laddo from churma: Add this ghee in churma (add to bring binding). Mixture for making ladoo is ready. Now take fist full of mixture and with help of both hands roll giving it a round shape. Place ladoos on a plate. Churma laddos are ready.
Allow the churma to cool and store it in any airtight container. Relish eating for upto 8-10 days.
On roasting churma again in ghee, enhances its flavor.