Choorma

Ingredients

• Ghee (clarified butter) ¼ cup (60 g)
• Atta (Whole wheat flour) 250 g
• Gond (Gum Arabic) 60 g
• Sugar, powdered 120g
• Almonds, roasted and pounded coarsely ½ cup
• Elaichi (cardamom) powder 1 tsp
• Ghee (clarified butter) to fry

Preparation

• Rub the ¼ cup ghee into atta then knead to a stiff dough.

• Shape dough into flat rounds (need not be very smooth) and fry first over high heat, then low, till brown, cooked through and crisp.

• When cool, powder in a grinder or by pounding, till a fine powder.

• Fry the gond over low heat till cooked through (it should cut through easily). Remove from ghee and grind while still hot. Mix into the cooled powder, rubbing it well into the powder.

• Mix the sugar, almonds and elaichi into the powder and shape into laddoos (small round balls), or serve as a powder.