Churma Laddoo is a traditional sweet dish from the Indian state of Rajasthan, typically made with wheat flour, ghee, and sugar. To make a gluten-free version, you can use a gluten-free flour such as almond flour, coconut flour, or sorghum flour instead of wheat flour.
- 1 cup gluten-free flour (such as almond flour, coconut flour, or sorghum flour)
- 1/2 cup ghee
- 1/2 cup powdered sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped nuts (such as almonds, pistachios, or cashews)
- In a pan, heat ghee over medium heat.
- Add the gluten-free flour and roast it until it turns golden brown and fragrant.
- Remove from heat and let it cool.
- In a food processor, grind the roasted flour, powdered sugar, cardamom powder, and chopped nuts until it forms a fine powder.
- Take small portions of the mixture and roll them into small balls.
- Serve the Churma Laddoo or store in an airtight container for up to a week.
Note: You can adjust the amount of sugar to your liking. You can also add dry fruits like raisins or dates to the mixture for added flavor. You can also use jaggery instead of sugar to make it more traditional.