Bhakhari Churma Ladoo Recipe by Rekha Bapodra
Cooking Instructions 1 In a bowl, mix wheat flour, semolina, and gram flour. Add 4 tablespoons melted ghee and mix. 2 Add warm milk and knead into a tight dough, adding water if needed. 3 4 Divide dough into 4 parts. Roll each into a thick roti, make dents with a rolling pin. 5 Roast each bhakri on a tawa over low heat until cooked on both sides. Let cool. 6 Crumble bhakri by hand, then grind to a sandy texture. 7 8 Add cardamom, saffron, and 1 tablespoon khaskhas to the mixture. 9 In a pan, heat 1 tablespoon ghee and roast nuts until golden. Add to churma. 10 In the same pan, add remaining ghee and melt jaggery. Pour over churma. 11 Mix well with a spatula. When slightly cool, shape into ladoos and roll in khaskhas. 1 In a bowl, mix wheat flour, semolina, and gram flour. Add 4 tablespoons melted ghee and mix. 1 In a bowl, mix wheat flour, semolina, and gram flour. Add 4 tablespoons melted ghee and mix. 2 Add warm milk and knead into a tight dough, adding water if needed. 2 Add warm milk and knead into a tight dough, adding water if needed. 3 3 4 Divide dough into 4 parts. Roll each into a thick roti, make dents with a rolling pin. 4 Divide dough into 4 parts. Roll each into a thick roti, make dents with a rolling pin. 5 Roast each bhakri on a tawa over low heat until cooked on both sides. Let cool. 5 Roast each bhakri on a tawa over low heat until cooked on both sides. Let cool. 6 Crumble bhakri by hand, then grind to a sandy texture. 6 Crumble bhakri by hand, then grind to a sandy texture. 7 7 8 Add cardamom, saffron, and 1 tablespoon khaskhas to the mixture. 8 Add cardamom, saffron, and 1 tablespoon khaskhas to the mixture. 9 In a pan, heat 1 tablespoon ghee and roast nuts until golden. Add to churma. 9 In a pan, heat 1 tablespoon ghee and roast nuts until golden. Add to churma. 10 In the same pan, add remaining ghee and melt jaggery. Pour over churma. 10 In the same pan, add remaining ghee and melt jaggery. Pour over churma. 11 Mix well with a spatula. When slightly cool, shape into ladoos and roll in khaskhas. 11 Mix well with a spatula. When slightly cool, shape into ladoos and roll in khaskhas. Tips Ensure the bhakri is roasted on low heat to avoid burning and to achieve the right texture. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gheymeh Slow Cooker Brisket Tomato Basil Chicken Tomato Omelette Espresso Chocolate Chip Cookies Gheymeh Slow Cooker Brisket Tomato Basil Chicken Tomato Omelette Espresso Chocolate Chip Cookies Muslim style village mutton curry(ஆணம்) Humble Duo Delight: French Beans and Potato Delish and nutrish 😋 Chicken with Toast Casserole Dryfruits laddoo Title:my easy to make fluffy and soft Masa recipee Parotta(maida paratha) எண்ணெய் கத்திரிக்காய்(Brinjal gravy) Rava sheera modak Healthy Dates and Nut Balls Muslim style village mutton curry(ஆணம்) Humble Duo Delight: French Beans and Potato Delish and nutrish 😋 Chicken with Toast Casserole Dryfruits laddoo Title:my easy to make fluffy and soft Masa recipee Parotta(maida paratha) எண்ணெய் கத்திரிக்காய்(Brinjal gravy) Rava sheera modak Healthy Dates and Nut Balls