1.Sieve Sorghum flour and Whole wheat flour to remove any husk or other
impurities.
2.Take a bowl and combine Sorghum flour and Whole wheat flour in to it. Mix well.
3.Add salt, ghee( 20 gm) in to the mix flour and mix well with your fingers.4.
4.Add water and knead a semi soft dough.
5.Keep covered the dough for around 5-10 minutes.
6.Knead again for a minute and prepare small muthiya from the dough.
7.Heat oil in a Kadai for frying.
8.Fry muthiya in medium flame till they get golden brown color on crust.
9.Keep them aside to cool down.
10Break muthiya into small pieces.
11.Grind them in a mixer grinder to make a churma (fine powder).
12.Then sieve churma and keep it aside.
13.Heat the ghee in a small pan.
14.Fry cashew nuts , raisins ad keep aside
15.When ghee is medium hot add grated jaggery.
16.Cook on slow flame till jaggery gets melt completely.
17.Turn off the flame. Immediately pour ghee and jaggery mixture into churma.
18.Mix flour, dry coconut, fried cashew nuts (Kaju), raisin (Kismis) and green
cardamom powder with the help of a spoon.
19.When the mixture is lukewarm, start preparing ladoos of desire size.
20.When they cool down completely, store yummy churma ladoos into airtight
containers and enjoy it.
Special Programme for Promotion of Millets in Odisha
Department of Agriculture and Food Production(Govt. of Odisha) and WASSAN
