Churma ladoos are one of the most popular sweets from Gujarati and Rajasthani cuisine. Churma ladoo is prepared during festivals or any special occasions.
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2cupswhole wheat flour/gehun ka attawe have used regular chapati flour, refer notes for variations
½cupbesan/chickpea flour
¼cupsooji/rava
½cupgheemelted
¾cupwater
Other Ingredients
½teaspooncardamom/elaichi powder
¼teaspoonnutmeg/jaiphal powder or you can even grate it
For Jaggery + Ghee Mixture
¾cupjaggery
½cupghee(¼ cup to be added with jaggery + ¼ cup to be added at a later stage)
Instructions
For the dough
In a wide bowl, combine whole wheat flour, besan and sooji. To it add melted ghee. Mix these by rubbing between your palms. It will be a breadcrumb-like texture.
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.
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.
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.
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 2nd batch.
Sift the muthiya mixture through a sieve with big holes.
For Jaggery + Ghee Mixture
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.
Making Ladoos
Now add this mixture to sifted muthia mixture. Mix.
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. Once cooled, store in an air-tight container.
Video
Notes
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.