Churma ladoo

• Wheat Flour     - 1 1/2 c
• Rava     - 1/2 c
• Ghee     - 1/4 c
• Jaggery     - 3/4 c
• Cardamom     - 10
• Veg. Oil     - 2 Tbsp
• Warm Water     - 2 c
• Poppy Seeds     - 1/4 c ( optional )

1.  Mix the Flour and Rava together with the Oil till you get bread crumb consistensy.
2. Add the Warm Water little at a time to form a hard dough.
3. Roll this dough out into thick chappatis and cook on both sides, thoroughly on low flame.
4. Break the chappatis into small bits and powder them in a grinder or food processor.
5.  Mix the Jaggery, Powdered Cardamom and Ghee to this powdered chappatis and form ladoos.
6. Roll the Ladoos in the Poppy seeds. Store in and air-tight container.

Tip : Shelf life is 3-4 days. For longer life store in refrigerator. Bring to room temperature before serving. Leave at room temperature for 2-3 days or store in the refrigerator to keep for longer time.