Churma Ladoo Recipe (wheat flour ladoo with jaggery) – Convenient to serve and richer in flavour, here comes a tempting Indian sweet or dessert recipe from west of India. Churma ladoo is a delicious sweet specially served as prasad on various auspicious occasions. Churma Ladoo is favourite sweet of Lord Ganesh and Ganesh Chaturthi festival is incomplete without serving Churma Ladoos.

Churma ladoo’s are made by rolling “churma” a sweet whole wheat flour mixture into ladoo’s. 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 flavour 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 colour. Do not let them over fry else the flavour will change.

Enjoy the Ganesh Chaturthi festival by offering the churma ladoo to loard Ganesha. Here I am sharing step by step recipe to make churma ladoo.

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Step-by-Step Churma Ladoo Recipe :

Step 1 : Combine wheat flour, semolina and besan into deep bowl. Mix well.Churma_Ladoo_1

Step 2 : Gradually add oil and mix well. Rub the flour between your palms.

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Step 3 : Gradually add luckwarm water and prepare small muthiya from dough.

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Step 4 : Same way prepare all muthiyas.

Step 5 : Heat the oil in kadai for frying.

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Step 6 : Deep fry the prepared muthiya on medium flame.

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Step 7 : Fry muthiya till they get golden brown color on crust.

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Step 8 : Same way fry all muthiyas. Keep them aside to cool down. Meanwhile grate the jaggery.

Step 9 : Break muthiya into small pieces.

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Step 10 : Grind them in a mixer grinder to make a churam ( fine powder ).

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Step 11 : Same way grind all muthiya pieces. Keep it aside.

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Step 12 : Heat the ghee in a small pan.

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Step 13 : When ghee is medium hot add grated jaggery.

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Step 14 : Cook on slow flame till jaggery get melt completely.

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Step 15 : Turn off the flame. Immediately pour ghee and jaggery mixture into churma.

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Step 16 : Mix flour, ghee and jageery with the spoon. You can add nuts if you like.

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Step 17 : When mixture is lukewarm, start preparing ladoos if desire size.

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Step 18 : Garnish churma ladoos with poppy seeds ( white khas khas ).

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Step 19 : When they cool down completely, store yummy churma ladoos into air tight container and enjoy till it will get over.

Churma Ladoo
 
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Churma Ladoo Recipe (wheat flour ladoo with jaggery) – Convenient to serve and richer in flavour, here comes a tempting Indian sweet or dessert recipe from west of India.
Author:
Recipe type: Sweet Dish
Cuisine: Indian
Serves: 38 - 40 Ladoo (4 cm diameter)
Ingredients
  • 5 cup coarsely grinded 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
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Combine wheat flour, semolina and besan into deep bowl. Mix well.
  2. Gradually add oil and mix well. Rub the flour between your palms.
  3. Gradually add water and knead a tight and hard dough. If your dough is soft then ladoo will not taste proper.
  4. Give a desire shape and prepare small muthiya from dough.
  5. Heat the oil in kadai for frying.
  6. Deep fry the prepared muthiya on medium flame.
  7. Fry muthiya till they get golden brown color on crust.
  8. Same way fry all muthiyas. Keep them aside to cool down. Meanwhile grate the jaggery.
  9. Break muthiya into small pieces.
  10. Grind them in a mixer grinder to make a churam ( fine powder ).
  11. Same way grind all muthiya pieces. Keep it aside.
  12. Heat the ghee in a small pan.
  13. When ghee is medium hot add grated jaggery.
  14. Cook on slow flame till jaggery get melt completely.
  15. Turn off the flame. Immediately pour ghee and jaggery mixture into churma.
  16. Mix flour, ghee and jageery with the spoon. You can add nuts if you like.
  17. When mixture is lukewarm, start preparing ladoos if desire size.
  18. Garnish churma ladoos with poppy seeds ( white khas khas ).
  19. When they cool down completely, store yummy churma ladoos into air tight container and enjoy till it will get over.