The Secret to Perfect Churma Ladoo? It’s All in the Jaggery! 🤯 | Chef Aanal Kotak #ganeshchaturthi

CHURMA LADOO BY CHEF AANAL KOTAK COMPLETE RECIPE: INGREDIENTS: 350g coarse whole wheat flour 1/4 cup besan 2-3 tbsp hot ghee Ghee for frying 200g ghee for mixing 150g jaggery (grated) 2 tbsp cashews (chopped) 2 tbsp almonds (chopped) 2 tbsp raisins 1 tsp cardamom powder 2 tbsp malai (fresh cream) 2 tbsp poppy seeds METHOD: Mix flour with ghee, shape into muthiyas Deep fry until golden and crisp Crush into coarse churma powder Melt jaggery with ghee Combine with churma, nuts, and spices Shape into ladoos while warm Coat with poppy seeds CHEF’S SECRET: The key is achieving the right consistency when melting jaggery - it should coat the churma perfectly without being too wet or too dry.