Haryana Churma Ladoo Wheat Jaggery Ghee Sweet Energy Ball

Method

1. 1

   Heat 4 tbsp ghee in a heavy kadai on medium-low.

2. 2

   Add the wheat flour. Roast on low heat, stirring continuously, for 18 to 20 minutes. The flour will go through stages — first raw smelling, then it will start smelling toasted, then turn golden and develop a deep nutty roasted aroma. The correct stage is when the flour is deep golden and smells intensely nutty — not burnt.

3. 3

   Remove from heat. Cool 10 minutes until warm but handleable.

4. 4

   Add grated or powdered jaggery to the warm roasted flour.

5. 5

   Mix well — the heat helps melt the jaggery partially and it integrates into the flour.

6. 6

   Add cardamom powder, cashews, raisins and desiccated coconut. Mix.

7. 7

   Add 3 tbsp liquid ghee. Mix well until the mixture comes together and holds shape when pressed.

8. 8

   Take 2 heaped tbsp of the mixture. Press firmly in your palm and shape into a ball.

9. 9

   Press repeatedly — the ball holds together when the ghee binds the flour. Refrigerate 20 minutes to firm.

10. 10

    Store in an airtight container for up to 2 weeks.