Churma Ladoo Recipe

Posted on July 23rd, 2011 by
Churma Ladoo Recipe
Serves 4 people
30 minutes

Churma Ladoo is a traditional Gujarati sweet, made during festivals or weddings. Unsalted wheat flour dough deep fried in ghee, coarsely ground and mixed together with ghee, jaggery, raisin and cardamom powder then formed into balls and rolled in poppy seeds.

Method:

  1. In a big bowl mix together whole wheat flour, semolina and 4 tablespoons ghee.
  2. Make a stiff dough using 1/4 cup warm milk. Knead very well.
  3. Divide the dough into 8 equal portions.
  4. Shape each portions into shape of your fist and press with your fingers in the centre of each portion to make an indentation.

  5. Heat frying pan on low heat, add ghee.
  6. Deep fry dough portions on low heat for approximately 8 to 10 minutes until they are golden brown in color.

  7. Drain on paper napkin and allow them to cool to room tempreture.
  8. Grind in a food processor until fine powder.
  9. Heat frying pan on medium heat, add another 4 tablespoons ghee.
  10. Add jaggery and cook until jaggery melts stirring occasionally. Cool slightly.

  11. In a big bowl add ground fried dough, cardamom powder, raisin, ghee – jaggery mixture and 1 tablespoon milk, mix well.
  12. Divide into 7 equal portions and shape into ball.
  13. Roll each ball in poppy seeds.
  14. Store them in an air-tight container.

Ingredients

  • 1 Cup Whole Wheat Flour
  • 2 Tablespoons Semolina (Sooji or Rava)
  • 4 + 4 Tablespoons Ghee
  • 1/4 Cup Warm Milk
  • 1/2 Cup Jaggery (Gur), grated
  • 1 Teaspoon Cardamom Powder
  • 2 Tablespoons Raisin (optional)
  • 2 Tablespoons Poppy Seeds (Khus-Khus)
  • Ghee for Deep Frying
Posted under categories:

Sweets / Desserts
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2 Responses to “Churma Ladoo Recipe”

  1. I have tried many recipes from ur website and every one at home enjoyed . Ur recipe does a role of mother in my life. Thank u .

    Nisha, on June 25th, 2012

  2. Nisha, I’m happy for you – enjoy cooking. Your encouraging comment means a lot to me – thank you.

    Neelam, on June 25th, 2012

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