Churma Ladoo (with Jaggery)

Pin

Churma ladoos are one of the most popular sweets from Gujarati and Rajasthani cuisine. Churma ladoo is prepared during festivals or any special occasions.

Being a Gujarati, we are sharing our way of preparing gujarati style churma na ladoo. There are a lot of variations for this recipe and each home has its own way of preparing these ladoos. We have prepared this recipe of churma ladoo with jaggery.

Ladoo or laddus are everyone’s favorite and there are a lot of varieties you can prepare like – Besan Ladoo, Coconut Ladoo, Paan Coconut Ladoo and more.

Variations that are possible for churma ladoo

The most common ingredient for preparing churma ladoo is coarse whole wheat flour. But a lot of variations are possible for the flours used. If you don’t have coarse whole wheat flour and are using regular wheat flour, then you can add sooji/rava for the texture. You can add besan too.

Now coming to the sweeteners, some add sugar while some prefer to make it with jaggery. In our house, we make it both ways. But today we are sharing churma ladoo recipe with jaggery.

Also, you can make these ladoos by frying method or tava method (making bhakhris). So for the first method, dumplings are prepared from the dough fried in oil and then crushed. In the second method, bhakhris are roasted on tava till nicely done and then crushed.

Ingredients

Flours – In this churma ladoo recipe, we have used whole wheat flour, sooji and besan. If you are using bhakhri (coarse) wheat flour, then skip adding sooji. Just replace sooji quantity with coarse wheat flour.

Ghee – Use homemade ghee if possible. The quantity of ghee in any ladoo recipe is based on one’s choice and preference. Some like ladoos with more ghee that are soft and melt in mouth. While others may prefer ladoos that are a bit stiff with less ghee.

Jaggery – Do not add jaggery directly to the mixture. Heat ghee and then add jaggery to it. Let it melt and then add this to the ladoo mixture. By doing this there will not be any lumps of jaggery in ladoos. Once ghee melts, switch off the flame and then add jaggery. Make sure not to cook too long after adding jaggery, otherwise ladoos will become hard.

Oil – For frying the dumplings, you can use any odorless oil.

Flavours – We have added elaichi and nutmeg powder for the flavour. You can add any one or skip both based on your preference.

Pin

How to make Churma Ladoo Recipe | Step by Step Recipe

In a wide bowl, combine whole wheat flour, besan and sooji. To it add melted ghee. 

Pin

Mix these by rubbing between your palms. It will be a breadcrumb-like texture.

Pin

Now gradually add water and knead into a tight and stiff dough. It is ok if you are not able to combine everything in dough form. Just add enough water so it can be shaped in flat muthias (cylinders).

NOTE : Do not add full quantity of water (as mentioned in the ingredients) at once. Quantity of water will vary as per the flours used. Dough should not be loose or smooth. It should be stiff dough.

Pin

Divide dough into small balls and shape them in flat muthias (cylinders), as shown in pic below. You can give any flat shape. Make sure they are not too thick, else it won’t be cooked well while frying. We could make 8 muthias.

Pin

Now heat oil on medium flame. Once it is hot, reduce the flame to low and add muthiyas. Do not over crowd the oil. Fry in batches.

Fry for about 8-10 minutes on a low flame on one side. After about 10 minutes, flip it and then let it fry for 6-7 minutes more. Fry the muthias till they are nice light brown in color. It may take more/less time depending on the gas flame. Remove on a plate lined with a paper towel. Fry all the remaining muthiyas in similar manner.

Once all the muthias are fried, let them cool down completely.

Pin

Once cooled, make small pieces so it is easy to grind. Now take muthia pieces in mixer/grinder along with cardamom and nutmeg powder and grind to a fine powder. You can do this process in 2 or 3 batches as per the size of mixer jar. Add the small pieces remaining in the sieve to the mixer jar again while grinding 2^nd batch.

Pin

Sift the muthiya mixture through a sieve with big holes.

Pin

In a small or medium pan, heat ¼ cup ghee and add ¾ cup jaggery. Cook for a few seconds till jaggery melts. We are doing this step just to melt jaggery. No need to cook much.

Now add this mixture to sifted muthia mixture. Mix.

Pin

Now check the consistency of the mixture and add more melted ghee till you are able to shape ladoos. In total we have added ½ cup ghee, but you can adjust the quantity as per the texture you prefer. Some prefer ladoos with more ghee, whereas some may choose to have dry ladoos (ladoos with less ghee).

Also, the quantity of ghee will depend on flour combinations used.

Shape ladoos. This much quantity of ingredients will yield 12 ladoos.

Store in an air-tight container.

Pin

Pin

Tips & Tricks

• We have used regular chapati flour and so we have added sooji/rava for the coarse texture of ladoos. But in case you don’t have sooji or want to skip adding it, then you can use coarse whole wheat flour or bhakhri flour. So many people also use coarse wheat flour plus sooji. You can choose to add flours as per the texture you prefer.
• Make sure you fry the muthias on low flame, so it gets evenly cooked. If it remains uncooked from inside, then you will not get fine powder while grinding or the mixture will stick to the mixer jar while grinding.
• While kneading dough, do not add the full quantity of water (i.e ¾ cup, as mentioned) at once. The quantity of water will vary as per the flours used. The dough should not be loose or smooth. It should be tight and stiff. It is ok if you are not able to combine everything in dough form. Just add enough water so it can be shaped in small flat muthias (cylinders).
• Before grinding muthias, make sure they are completely cooled.
• You can adjust the proportion of cardamom and nutmeg as per your taste.
• Don’t cook ghee+jaggery mixture for long. Cook for a few seconds till jaggery melts. We are doing this step just to melt jaggery. No need to cook much.
• In total, we have added ½ cup ghee to the churma mixture while shaping ladoos. First, add ¼ ghee while melting jaggery. Then later keep adding little ghee and check if you are able to shape ladoos.
• Still, if you feel ghee is excess and it is difficult to shape ladoos, then you can add crushed nuts powder. Cashews and almonds will taste good with these ladoos.

Frequently Asked Questions (FAQs)

What is Churma ladoo made of?

Churma ladoo is made with a few basic ingredients like wheat flour (you can add only wheat flour or use a combination like wheat flour, besan, and sooji), ghee, and jaggery. Few other ingredients include flavors like elaichi and nutmeg, oil for frying, and water for kneading dough.

Is Churma Ladoo healthy?

Now, this one question is very subjective. We can say that yes, definitely these ladoos are healthy since they are prepared with wheat flour, besan, sooji, ghee and jaggery. Of course, this is a fried version. But if you eat these in moderation, it will be beneficial for your health.

Can I make churma ladoo with less ghee?

Yes, you can. Initially, we added only ¼ cup ghee to melt jaggery. Later we can adjust the quantity of ghee to make ladoos. Always use melted ghee so it becomes easy to mix.

More Sweets Recipes

Recipe Card