Best Easy Churma Ladoo Recipe

Preheat oven to 350°F. In a bowl, combine whole wheat flour and a pinch of salt. Add 0.25 cup ghee and mix with fingertips until mixture is crumbly.

Add milk gradually to knead a firm dough. Divide the dough into small, thick discs for even baking.

Place dough discs on a baking sheet. Bake them at 350°F for 30-35 minutes, flipping halfway, until deep golden brown and crisp. Allow to cool.

Grind the cooled baked discs into a coarse powder using a food processor. Sift and discard any large lumps for a melt-in-mouth texture.

In a heavy-bottomed pan, heat the remaining ghee. Add churma powder and roast on medium-low heat for 7-8 minutes, stirring constantly until aromatic.

Add sugar, cardamom powder, nutmeg powder, chopped almonds, cashews, and raisins. Mix well as the sugar melts to bind the mixture.

While still warm, take small portions and shape into tight, smooth ladoos using your palms. If needed, grease hands with ghee for smoothness.

Let the ladoos cool completely before serving or storing in an airtight container.