Preparation Time: 20 minutes
Making the Dough: Prepare the Dough: In a mixing bowl, combine wheat flour, semolina (if using), and a few tablespoons of melted ghee. Mix well and rub the ghee into the flour until it becomes crumbly. Slowly add water and knead it into a firm dough, similar to the dough for puris. Shape the Dough: Divide the dough into small balls or discs (slightly flattened) for frying.
Frying the Dough: Heat Ghee: Heat enough ghee in a kadhai or deep pan for frying. Deep Fry the Dough Balls: Fry the dough balls on low to medium heat until they turn golden brown and crisp. Make sure they are cooked through from the inside. Drain them on a paper towel and allow them to cool completely.
Preparing the Churma: Crush the Fried Dough: Once cooled, break the fried dough balls into small pieces. Use a blender or a mortar and pestle to grind them into a coarse powder (churma). Add Jaggery or Sugar: Mix the powdered churma with powdered jaggery or sugar. Stir in grated coconut, cardamom powder, chopped nuts, and raisins. Add Ghee: Heat the remaining ghee and pour it into the churma mixture. Combine everything thoroughly. The ghee should be enough to bind the mixture and give it a rich, moist texture.
Shaping the Ladoos: Make Ladoos: While the mixture is still warm, take small portions and shape them into round ladoos using your hands. If the mixture feels too dry, add a little more warm ghee to help with binding.
