Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine by Sonal Ved

Author:Sonal Ved
Language: eng
Format: mobi
Tags: Vegetarian, Food & Drink, Indian, Nonfiction, GNV64, International
Publisher: Black Dog & Leventhal
Published: 2018-10-23T07:00:00+00:00

CHURMA LADDOO

Cooking time: 1 hour

Makes: 15-20

Origin: Rajasthan

Fragrant ghee-laden whole-wheat jaggery balls coated with poppy seeds.

INGREDIENTS

3 cups (375 g) whole-wheat flour (atta)

7 Tbsp (105 ml) vegetable oil, divided

Warm water, for kneading

1 cup (240 g) ghee, warmed, plus more as needed

1 cup (336 g) finely chopped jaggery (gur; unrefined cane sugar)

1 tsp ground cardamom

¼ tsp ground nutmeg (jaiphal)

Poppy seeds (khus khus), for coating

METHOD

1. In a shallow bowl, combine the whole-wheat flour and 2 Tbsp (30 ml) of vegetable oil. Rub together with your fingertips until a bread crumb-like texture is achieved. Add enough warm water to the flour mixture to knead it into a tight dough. Divide the dough equally into about 10 small roundels and shape each into a tikki (flat cake).

2. In a skillet over medium heat, heat the remaining 5 Tbsp (75 ml) of vegetable oil.

3. Working in batches if needed, carefully add the cakes to the hot oil and fry for 5–7 minutes, or until golden-brown. Remove and set aside to cool.

4. When completely cold, grind the cakes into a fine powder and place in a medium-size bowl.

5. Add the warm ghee, jaggery, cardamom, and nutmeg. Mix well. Knead the dough again. Divide the dough equally into 15–20 small portions and shape into balls.

6. Place the poppy seeds in a small bowl. Roll the balls in the poppy seeds until well coated. Serve warm.

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