The festive months of October and November are of great splendour and excitement for one and all Chef Dharmendra who works with Brij Lakshman Sagar in Rajasthan believes it is the perfect time to go back to our roots and dine on exquisite desserts that hark back to the indigenous cuisine of the land.

&ldquoMakka, Bajra, Ghee, Jaggery, Kachra are sourced directly from the Pali region promoting the agricultural practices of the region and our dishes are prepared with local ingredients and spices reflecting the flavours of the very destination. The recipes for these culinary delights are inspired by the rural areas, where food was prepared not only for indulgence but sustenance and good health. An age-old tradition where the ladies of the house would come together to make special treats for their loved ones, uniting people over good food This Makka Churma Ladoo recipe would definitely take one down memory lane," he says. 

Recipe Makka Churma Lado By Chef Dharmendra

Ingredients

Makka flour &ndash 500 gms

Ghee &ndash 150 gms

Sugar &ndash 200 gms

Green Cardamom &ndash 5 pcs

Method

Take 500 gms of coarse Makka Aata and mix it with 1-2 tbs of water at a time. Start kneading into the dough. Make a tight and a stiff dough with cracks on it or around its edges.

Let the mixture cool down and add it to the grinder. Run the processor on high until it becomes powder.

Heat 1 tablespoon ghee in a pan on medium-low heat. Fry with stirring constantly until brown.

Add some sugar and repeat the same process with the grinder.

The churma powder has to be fine yet coarse add cardamom powder and mix well. Take the mixture out in another bowl.

Heat ghee in the pan on medium heat and pour it all over the surface of the mixture, spreading it evenly.

Mix everything and let the mixture cool down. Shape the ladoos as you wish and enjoy the savoury