Ladwa

Yields: 10
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Ingredients
  • 1 cup All purpose flour
  • ⅓ cup Fine semolina
  • ½ cup Powdered sugar (or to taste)
  • 6 tbsps Melted ghee
  • ½ tsp Ground cardamom (optional)
  • Khus-khus
  • Oil ( for frying)
Instructions
  1. Combine flour and semolina in a bowl.
  2. Add 2 tbsp melted ghee and mix to a crumbly texture.
  3. Using cold water, make a semi hard dough.
  4. Cover with a damp cloth and let rest for half an hour.
  5. Divide dough into 10 equal balls.
  6. Knead one ball between your fingers and thumb and make a smooth ball.
  7. Flatten and roll a thick puri about 2 inch diameter and prick the puri with a fork to prevent puffing.
  8. Heat oil on low and deep-fry the puri until the color begins to change and the puri is cooked.
  9. Puri must remain almost white so fry on low heat.
  10. Repeat with the remaining dough.
  11. Drain puris on a paper towel and let cool.
  12. In a blender, grind puris to a fine crumble, almost like powder.
  13. In a wide shallow dish, sift granules with a fine mesh sifter to even the texture.
  14. Grind any larger granules remaining and mix.
  15. In a bowl, vigorously whisk together ghee and sugar until fluffy.
  16. Combine cardamom then add the mixture to the ground flour, mix well.
  17. Make 10 equal size firm balls (ladwa).
  18. Sprinkle khus-khus on a plate and roll the ladwa to coat completely. This step is optional.