Ingredients

• 500g - wheat flour
• 500g - jaggery, grated
• 1 tbsp - cardamom powder
• 1/4 cup - rock sugar, crushed coarsely
• 1/4 cup - crushed almonds
• 1/4 cup - dried coconut, grated finely
• 4 tbsp - ghee
• Silver foil for decoration (optional)

How to Make Choorma Laddoo with Jaggery & Coconut

• Add 50g ghee to flour, and mix well with light hands. Add enough warm water to make stiff pliable dough.
• Make about 16 to 18 fist-shaped lumps, and keep aside.
• Heat ghee for frying, and let in a few lumps at a time.
• Fry on low flame till golden, flipping over when necessary.
• Drain, keep aside to cool, and repeat for all dough.
• When lumps cool, break into small bits.
• Run in short spurts in mixer to form breadcrumb-like textured grains.
• Pass through a large holed sieve, to get an even, fine breadcrumb-like mixture.
• In a large heavy pan, put to heat 200g of the same fried ghee.
• Add crumbs, fry on low with a spatula, and stir till aroma exudes.
• Crumbs should be light golden in colour.
• Take off fire, and add almonds, coconut, cardamom, and sugar.
• Mix well, and transfer to a large plate or mixing bowl.
• Add 200g of ghee to an emptied pan and put to warm.
• Add jaggery and stir gently till jaggery melts completely.
• Once it starts bubbling very slightly, take off fire.
• Add crumb mixture to jaggery.
• Mix it well with a spatula, allowing it to cool in the process.
• When cooled enough to handle (it will be quite hot), shape into small laddoos with palms.
• Do not press too hard or the ladoos will become hard on cooling.
• Arrange in a large plate, and allow to cool completely before storing in an airtight container.
• Silver foil may be applied while ladoos are still warm.