Quick Multigrain Churma ladoo Recipe | Churma Ladoo Recipe without Frying

In a frying pan roast almonds for 1-2 minutes then add coconut and roast it for few seconds. Switch off the flame and let t cool down.

Once cool down grind them into a coarse powder and put it aside.

Now, In a big bowl add all the flours, malai, and mix well and then make a medium soft dough adding little water at a time. Knead the dough for 1-2 minutes.

Then give the dough a rest of 5-10 minutes.

After 10 minutes knead the dough again for few seconds to make it smooth.

6.Now divide the dough into equal size balls. Take a dough ball and roll it into a circle. Don’t make it thin. It should be thicker than regular chapatti.

Now transfer this chapatti on a medium hot griddle and cook it. Apply ghee and make paratha. Once cooked from both sides take it from the heat and transfer to a plate.

Do same with rest of the balls. Once all the parathas are prepared, tear them into small pieces and let it cool down little bit.

Once cool down transfer small portion in a grinder, add some jaggery powder and 1 tbsp milk and grind into a coarse mixture. Transfer it to a big bowl.

Do same with rest of the pieces and collect all the mixture in the same bowl.

Also, add the ground mixture of roasted almonds and coconut. Add white til and mix nicely.

Now make small or big size ladoos out of it whichever you like.

Serve it with plain or mint chaas.

14.Leftover you can store in a container and refrigerate. It saty good for 5-7 days when refrigerated. Warm it in the microwave or leave at the kitchen counter for some time before serving.