200 gms Wheat flour
400 gms Ghee / clarified butter
100 gms Khoya / Thickened milk
200 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
4 Cardamom (small)
1 inch Dalchini
Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water.
Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.
Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.
Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.
Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and bati