3 recipes that use coarsely ground wheat flour, with photos, step-by-step instructions and cook times. The quickest, Katlo pak, takes 80 minutes. It is most often cooked with ghee, nutmeg and cardamom.
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Barfi churmoo is a rich Gujarati sweet: a firm dough of coarse wheat flour and gram flour is fried in ghee, ground to an even crumb, then bound with roasted mawa (khoya), hot ghee and saffron syrup and set in a tray. It's crumbly, fragrant with cardamom and nutmeg and topped with nuts. Makes about 40 pieces, perfect for Diwali boxes and weddings.
Dhosa ladoo is a traditional Gujarati ladoo: a thick wheat and gram flour dough is baked twice until dry, ground to a coarse crumb, then bound with melted jaggery and warm ghee and pressed into balls. They're crumbly, rich and warm with nutmeg, with poppy seeds on top. Makes about 35, and they keep well for festivals.
Katlo pak is a traditional Gujarati winter sweet, eaten for strength and warmth: wheat flour and oats roasted in ghee with fried edible gum, coconut, nuts and a warming blend of katlo, dill, aniseed, fenugreek, ginger and spices, set with a dark jaggery 'pie'. It's crumbly, rich and spicy-sweet. Makes about 50 pieces; eat one a day in the cold months.
