Churma Ladoo/Modak for Ganesha ( Healthy Whole Wheat & Jaggery Balls)

A Very Happy Ganesh Chaturthi to Everyone !!!

Know what you eat: Wheat-The Whole Truth

The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction-the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies-means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain-its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.

Women Who Eat Whole Grains Weigh Less, also reduced risk of metabolic syndrome, type 2 diabetes, chronic inflammation, gallstones, promotes womens and gastrointestinal health.

Churma laddoo, sinfully rich in ghee, are famous in Gujarat / Rajasthan, and are specially served in the form of Prasad, or any auspicious occasion. Originally these ladoo's are made OF fist shaped balls which are deep fried in ghee, pounded well to make a fine powder, later jaggery, coconut, sesame, poppy seeds cardamom & nutmeg powder are added. It is then shaped in balls using mould or simply with your palms. Below is my mom's version of making low fat ladoo which tastes equally good, there are some special additions of barley flour, almond powder, dry ginger powder for added health benefits.

Ingredients

2 C wheat flour, coarse if possible

1 Tbsp Barley Flour (optional)

3/4 C Jaggery OR 1/2 C Jaggery + 1/4 C Brown Sugar (both combinations works fine)

3 tbsp Ghee (Clarifed Butter) for the dough

2 Tbsp Almonds, powder or coarsely pounded

1 Tbsp Poppy Seeds (khus khus)

1 tsp Cardamom Powder (Elaichi)

1 tsp Nutmeg Powder (Jaiphal)

1 tsp Dry Ginger Powder (Optional)

Milk / Water to make stiff/hard dough

Ghee ( if deep frying)

Method

1. Take wheat flour, add warm ghee and mix it.

2. Add little water to make a hard dough and keep aside for 15 mins.

3. Divide the dough into 6 equal parts. Shape the parts into the shape of your fist and press with your fingers in the centre of each part. Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour. Drain on absorbent paper and keep them to cool. Pound the dough in a mortar and pestle to coarse pieces. Grind the pieces further in a mixer to get a fine powder (churma).

OR TRY MY MOM'S LOW FAT VERSION

3. Make small bakris or thick chapatis and roast them on a griddle/tawa on low flame till the bakri becomes like a biscuit, Or, untill bakri is well baked specially in the centre.

4. Make all bakris like such, and after they cool make fine - semi coarse powder in a mixie/ food processor.

5. Put the powder in a microwave safe bowl. Now melt ghee & jaggery in another bowl and mix it in this powder, along with khus-khus cardamom & nutmeg powder.

6. Mix it well till there are no lumps found. Then make laddoos (small balls) out of them using a mould or simply with hands.

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