Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell and get a rich aroma. Here is a really unique quick-fix, which involves powdering leftover rotis and using that coarse powder along with jaggery, ghee and nuts to prepare really delicious Quick Churma Laddoos. The effort that goes into this laddoo is really meagre compared to its rich and irresistible flavour and aroma! Store this mithai in a dry and airtight container for 2 to 3 days at room temperature, to relish as and when required.
|Chapatis||6 (6” inch)|
|Melted ghee||1 Tablespoon|
|Chopped cashewnuts||2 Tablespoon|
|Grated jaggery||3 Tablespoon|
|Cardamom powder||1 Pinch|
Tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside.
Heat ghee in a broad non-stick pan, add cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour.
Switch off the flame, add jaggery and keep stirring it continuously till the jaggery melts completely.
Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes.
Divide the mixture into 6 equal portions and shape each portion into a round laddoo by rolling them in between your palms. Use as required.