Churma na ladva

Step 1: Rub 2 ⅝ oz ghee, melted into 10 ½ oz coarse wholewheat flour (bhakri or churma atta) with your fingertips until it holds together when squeezed. Add ½ cup warm milk a spoon at a time to make a stiff, crumbly dough that just comes together.

Step 2: Divide into 12 pieces and squeeze each in your fist so it takes the shape of your fingers, about 2 cm thick.

Step 3: Heat 2 cups ghee or oil for frying in a kadai filled no more than a third deep over medium-low heat. Test with a pinch of dough: it should rise slowly in 4–5 seconds with small bubbles. Never leave the hot fat unattended.

Step 4: Fry the muthiya in two batches for 12–15 minutes, turning, until deep golden and completely crisp inside. Break one to check. Drain and cool for 10 minutes.

Step 5: Break the muthiya into pieces and grind to fine crumbs in a dry grinder. Sieve through a coarse sieve and regrind any hard bits.

Step 6: Melt 3 ½ oz ghee in a pan over low heat, add 7 oz jaggery and stir just until it melts into a smooth syrup, about 2 minutes. Do not let it bubble hard.

Step 7: Pour the jaggery ghee over the crumbs, add 1 tsp ground cardamom and ¼ tsp grated nutmeg and mix well with a spoon, then with your hands once cool enough to touch.

Step 8: Press handfuls firmly into 12 round laddus while warm. Roll each in 2 tbsp white poppy seeds (khaskhas). They keep in an airtight tin for a week.