Churma Ladoo Recipe (wheat flour ladoo with jaggery) – Convenient to serve and richer in flavor, here comes a tempting Indian sweet or dessert recipe from west of India. Churma ladoo is a delicious sweet especially served as prasad on various auspicious occasions. Churma Ladoo is the favorite sweet of Lord Ganesh and the Ganesh Chaturthi festival is incomplete without serving Churma Ladoos.
Churma ladoos are made by rolling “churma” a sweet whole wheat flour mixture into ladoos. In the state of Rajasthan, people make Churma by grinding wheat flour fried balls and mix it with desi ghee, jaggery or sugar. This churma mixture is then rolled into ladoo’s.
To make churma, traditional churma is sweetened with jaggery and enhanced with poppy seeds (khas khas), is shaped into ladoos that are easy to store and serve. In the state of Rajasthan and Gujarat people make Churma by grinding wheat flour fried balls and mix it with ghee and jaggery.
In order to get the best texture and flavor of ladoo’s, the tip is to use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the oil when they are fully cooked from inside and golden brown in color. Do not let them over fry else the flavor will change.
Here is the video recipe of Churma Ladoo :
Enjoy the Ganesh Chaturthi festival by offering the churma ladoo to Lord Ganesha. Here I am sharing step by step recipe to make churma ladoo.
You may also try some festival special Indian Dessert :
Please do try this Ganpati Festival Special Churma Ladoo recipe and let me know how it turned out in the comments section. I appreciate your feedback so much. If you like this recipe, then share it with your family and friends. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates.
Here is the recipe card of the Churma Ladoo Recipe :
- 5 cup coarsely ground whole wheat flour ( bhakhari atta/mota atta )
- ⅓ cup semolina or sooji
- ¼ cup gram flour or besan
- ½ cup oil
- 1 cup water or according to need
- Oil for frying
- 1 ½ cup ghee
- 1 ½ cup grated jaggery
- 1 tsp poppy seeds ( white khas khas )
- Dry fruits or nuts for garnishing
- Combine wheat flour, semolina, and besan into a deep bowl. Mix well.
- Gradually add oil and mix well. Rub the flour between your palms.
- Gradually add water and knead a tight and hard dough. If your dough is soft then ladoo will not taste proper.
- Give a desire to shape and prepare small muthiya from the dough.
- Heat the oil in Kadai for frying.
- Deep fry the prepared muthiya on medium flame.
- Fry muthiya till they get golden brown color on crust.
- Same way fry all muthiyas. Keep them aside to cool down. Meanwhile, grate the jaggery.
- Break muthiya into small pieces.
- Grind them in a mixer grinder to make a churma ( fine powder ).
- Same way grind all muthiya pieces. Keep it aside.
- Heat the ghee in a small pan.
- When ghee is medium hot add grated jaggery.
- Cook on slow flame till jaggery gets melt completely.
- Turn off the flame. Immediately pour ghee and jaggery mixture into churma.
- Mix flour, ghee, and jaggery with the spoon. You can add nuts if you like.
- When the mixture is lukewarm, start preparing ladoos if desire size.
- Garnish churma ladoos with poppy seeds ( white khas khas ).
- When they cool down completely, store yummy churma ladoos into airtight containers and enjoy till it will get over.
Step 1 : Combine wheat flour, semolina, and besan into a deep bowl. Mix well.
Step 2 : Gradually add oil and mix well. Rub the flour between your palms.
Step 3 : Gradually add luckwarm water and prepare small muthiya from dough.
Step 4 : Same way to prepare all muthiyas.
Step 5 : Heat the oil in Kadai for frying.
Step 6 : Deep fry the prepared muthiya on medium flame.
Step 7 : Fry muthiya till they get golden brown color on the crust.
Step 8 : <