Churma Ladoo Recipe | No Fry Churma Ladoo Recipe | Churma na Ladva

Archana Doshi

October 21, 2024

11740 Ratings

Time:Prep: 12 M|Cook: 40 M|Total: 52 M

Makes:15 Servings

Meal:Snack

Cuisine:Rajasthani

Churma Ladoo, a beloved sweet from both Rajasthan and Gujarat, is made using whole wheat flour, sooji, jaggery, and ghee, resulting in a rich, wholesome, and indulgent dessert. This classic Indian sweet is prepared during festivals like Ganesh Chaturthi, Diwali, and special occasions, and is often offered as prasad. The preparation involves roasting wheat flour in ghee until golden brown, then mixing it with jaggery and cardamom to form delicious laddoos.

In Gujarat, the Churma Ladoo recipe sometimes includes the addition of poppy seeds or nuts for extra flavor and texture, while in Rajasthan, it is traditionally paired with Dal Baati as part of a celebratory meal. Both versions are packed with energy, making these laddoos a nutritious treat for kids and adults alike.

Whether you are making Churma Ladoo for a festive occasion or simply enjoying them as a sweet snack with chai, these laddoos offer a taste of tradition from two vibrant Indian regions. The recipe is simple, with only a few key ingredients, bringing the richness of Indian sweets to your home.

Serve the Churma Ladoo Recipe as a dessert after your delicious meal of Rajasthani Dal Muthiya, Mirchi Ka Chunda and Masala Chaas.

Some other popular Ganesh Chaturthi Sweets you can add to your annual sweet-making are :

Serve the Churma Ladoo Recipe as a dessert after your delicious meal of Rajasthani Dal Muthiya, Mirchi Ka Chunda and Masala Chaas.

Some other popular Ganesh Chaturthi Sweets you can add to your annual sweet-making are :

Ingredients

For Churma

2 Whole Wheat Flour

1/2 Sooji (Semolina/ Rava)

1/2 Salt

1/2 Ghee

1/4 Water

For churma ladoo

1 Jaggery, shredded

2 Cardamom Powder (Elaichi)

1/2 Nutmeg powder

1/2 Whole Almonds (Badam), coarsely pounded

1/4 Poppy seeds

1/2 Ghee

Instructions for Churma Ladoo Recipe | No Fry Churma Ladoo Recipe | Churma na Ladva

To begin making the Churma Ladoo recipe, in a large bowl, combine the whole wheat flour, sooji, salt and 1/2 cup of the melted ghee and mix well until you get a bread crumb texture. Add a little water at a time and knead to make a stiff dough.

Knead the mixture by hand for about 5 minutes to make firm dough. Use the palm of hands and roll 2 inch diameter size balls from the dough. The balls should be firm such that if you drop them, it should not break or crumble.

Preheat the oven to 180 C for 10 minutes. Place the churma ladoo balls in a baking sheet and bake the churma ladoo balls in the oven for about 20 to 30 minutes until browned on both sides.

Make sure to keep turning the churma ladoo balls around, until it is browned from all sides. The churma ladoo balls will tend to crack from the top while it is baking and that's completely natural.

Once the churma ladoo balls are golden brown in color from all sides, remove them from the oven.

Allow it to cool completely and blend the churma ladoo balls in a blender until it resembles coarse crumbs.

Add the cardamom powder and nutmeg powder to the mixture and combine well. This is the churma ladoo mixture, keep aside

In a small pan combine the jaggery and the other 1/2 cup of ghee on low heat. Once the jaggery melts, turn off the heat.

Gradually add the melted ghee jaggery mixture to the churma ladoo mixture and combine well but rubbing it between your hands. Once you feel the mixture is reasonably soft, grease your hands with ghee and using the palm of your hands roll it into two inch diameter balls to make the churma ladoos.

Place the poppy seeds on a platter and roll the churma ladoos on the poppy seeds to coat them evenly.

Allow the churma ladoos to set for an hour before serving. You can store the Churma Ladoos in air tight canisters for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving.

Serve the Churma Ladoo Recipe as a dessert after your delicious meal of Rajasthani Dal Muthiya, Mirchi Ka Chunda and Masala Chaas.