Ingredients
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2 cups Gehu ka aata (Coarse whole wheat flour / Bhakhri atta)
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1/4 cup Besan (Chickpea flour)
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3-4 tbsp Ghee, melted (for moyan/binding the dough)
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Extra Ghee (for roasting bhakri, roasting nuts, and melting jaggery)
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Water (as required to knead the dough)
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1/2 cup Khetika Premium Dry Fruits (Mix of Pistachios, Almonds, and Cashews)
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1 tsp Elaichi powder (Cardamom powder)
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1 cup Gud (Jaggery), finely chopped
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Khus khus (Poppy seeds) and Pistachio powder (for garnishing)
About
We are celebrating Ganpati Festival with these incredible, melt-in-the-mouth Mix Dry Fruit Churma Laddoos for Bappa’s bhog using premium Khetika dry fruits! I absolutely love that these nuts have zero preservatives, giving the laddoos a perfectly natural taste and crunch. The best part? There is absolutely no frying and no refined sugar involved. Just pure, wholesome festive goodness. You have to try this healthiest Laddoo for Ganpati Bappa!
Nutrition
* Health Benefits: These laddoos provide sustained energy through whole wheat and besan, while the premium Khetika nuts add heart-healthy fats and protein. The jaggery sweetens the dish naturally while providing a good dose of iron.
* Estimated Nutritional Values (Per 1 Laddoo, assuming a batch of 12 laddoos):
* Calories: 220 kcal
* Carbohydrates: 30g
* Protein: 4g
* Fat: 10g
Steps
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1
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In a large parat (mixing bowl), take 2 cups of thick coarse wheat flour and 1/4 cup of besan. |
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2
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Add 3 to 4 tablespoons of melted ghee for moyan. Mix everything well with your hands until the flour binds together when pressed in your palm. |
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3
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Gradually add water as required and knead into a tight, firm dough (like bhakhri dough). |
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4
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Take a portion of the dough and roll it out into a thick bhakhri. |
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5
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On a hot pan, cook the bhakhri on a slow to medium flame until it becomes crispy. Apply some ghee while cooking to ensure it gets very crispy and golden. |
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6
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Let the cooked bhakhri cool down completely, then break it into small pieces and grind it in a mixer on pulse mode. |
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7
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Strain the ground mixture through a sieve to achieve a perfect danedar (grainy) churma consistency. Set the churma aside. |
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8
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In a kadhai, heat 1 teaspoon of ghee and roast the 1/2 cup of Khetika premium mixed nuts. |
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9
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Once the roasted nuts cool down, coarsely chop them and add them to the prepared churma. |
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10
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Add 1 teaspoon of elaichi powder to the mixture for flavor. |
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11
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Now, in a kadhai, heat 2 teaspoons of ghee. Add the 1 cup of finely chopped jaggery and let it gently melt on a slow to medium flame. Do not overcook; just let it melt. |
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12
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Immediately pour the melted jaggery into the churma and nut mixture. |
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13
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Mix everything together thoroughly and, while still warm, shape the mixture into laddoos with your hands. |
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14
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Garnish the finished laddoos with poppy seeds and pistachio powder. |
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15
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Zero-Waste & Substitutes * Zero-Waste: Keep the leftover larger bits of bhakhri that don't pass through the sieve when straining your churma! You can briefly re-grind them, or toast them lightly with a pinch of salt and cumin for a crunchy evening snack with chai. * Substitutes: If you prefer a richer flavor, you can substitute the water used for kneading the dough with warm milk. If you don't have coarse wheat flour, you can use regular whole wheat flour but add an extra tablespoon of fine semolina (suji) to help achieve that classic grainy texture. |
