Mandia (Ragi/Fingermillet ) Churma ladoo

    0

    Ingredients

    1. Mandia (Ragi/Finger millet) flour- 2 cup
    2. Whole wheat flour-  1 cup
    3. Ghee- ½ cup
    4. Oil /ghee -for frying
    5. Jaggery -1 ½ cup
    6. Cashew nuts (Chopped)- 20-25 pc
    7. Raisin (kismis)- 25-30 pc
    8. Green cardamom powder- 1 tsp
    9. Water -according to need

    Preparation method

    • Sieve Mandia (Ragi/ Finger millet) flour and Whole-wheat flour to remove any husk or other impurities.
    • Take a bowl and combine Mandia (Ragi/ Finger millet) flour and Whole-wheat flour into it. Mix well.
    • Add ghee to the mixed flour and mix well with your fingers.
    • Add water and knead a semi-soft dough.
    • Keep covered the dough for around 5-10 minutes.
    • Knead again for a minute and divide the dough into 10-12 pieces.
    • Prepare small muthiya from the dough.
    • Heat oil in a Kadai for frying.
    • Deep fry the prepared muthiya on a medium flame.
    • Fry muthiya till they get golden brown color on the crust.
    • Same way fry all muthiyas. Keep them aside to cool down.
    • Break muthiya into small pieces.
    • Grind them in a mixer grinder to make a churma (fine powder).
    • Same way grind all muthiya pieces. Then sieve churma and keep it aside.
    • Grate the jaggery.
    • Heat the ghee in a small pan.
    • Fry cashew nuts and keep aside
    • When ghee is medium hot add grated jaggery.
    • Cook on slow flame till jaggery gets melt completely.
    • Turn off the flame. Immediately pour ghee and jaggery mixture into churma.
    • Mix flour, ghee, fried cashew nuts (Kaju), raisin (Kismis), and green cardamom powder with the help of a spoon.
    • When the mixture is lukewarm, start preparing ladoos of the desire size.
    • When they cool down completely, store yummy churma ladoos into airtight containers and enjoy it

    Prepared by: Sabnam Aferin

    Cuttack, Odisha

    You can reach her at [email protected]