Churma Ladoo

1. Heat 1 tbsp of ghee in a broad non-stick pan, add the coconut and sesame seeds and sauté on a medium flame for 2 minutes. Keep aside.

2. To make churma ladoo, combine the whole wheat flour and ½ cup of water in a deep bowl and knead into a stiff dough.

3. Divide the dough into 8 equal portions and shape each portion into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.

4. Heat the ghee in a deep non-stick kadhai and deep-fry 4 dough portions at a time, on a medium flame for 20 minutes or till they turn golden brown in colour from all the sides. Drain on an absorbent paper and allow them to cool.

5. Repeat step 4 to deep-fry 4 more dough portions.

6. Once cooled, break them into pieces and blend in a mixer to a fine powder. Keep aside.

7. Heat the remaining 3 tbsp of ghee in a broad non-stick pan, add the jaggery and 1 tbsp of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously. Keep the churma aside.

8. Combine the churma, melted jaggery and coconut-sesame seeds mixture in a deep bowl and mix very well. Allow the mixture to cool slightly.

9. Divide the mixture into 11 equal portions and shape each portion into a round ball and roll in the poppy seeds till they are evenly coated from all the sides.

10. Serve the churma ladoo immediately or store in an air-tight container.