Churma Ladoo
Churma ladoo, Gujarati/Rajasthani sweet made by coarsely ground deep fried whole wheat flour dumplings along with jaggery, cardamom, coconut, sesame and poppy seeds.
These ladoos are Indian sweets specially made in Gujarati and Rajasthani households during festival time like Ganesh Chaturthi, Holi, Diwali etc. They are often served with traditional Rajasthani Daal Baati and Gujarati thali, daal, rice, mung/chana nu vardu and puri! Gujaratis call it ladwa!
Our family tradition is to make these CHURMA LADOO for this auspicious day as Ganesh prasadi, offering. My mom has been making these ladwa during Ganesh festival for years as my baby brother was born on Ganesh Chaturthi! Well, not a baby any more LOL. She learned how to make them from her mother and I learned from my mother! This bulletproof recipe has been passing along generations! Will my girls keep up with these tradition?!?! I don’t know, but I have documented this hoping that one day they would!!
Some people make it with sugar and some make it with jaggery. We have been using jaggery for years and I prefer it that way. There are also different combinations of flours, no right or wrong combination though! It’s all about preferences. Making these ladwas is a long process but it is well worth spending time and effort!
I hope you all will give this traditional recipe a try and like it as much as we do! Tag me Instagram @myvegetarianroots of you end up making these! I would love to see your recreation of this deliciousness.
Churma Ladoo
Ingredients
Dough Ingredients
- 3 cup Semolina
- 1½ cup Coarse Wheat Flour
- 1½ cup Fine Wheat Flour 4 cups of Coarse Wheat Flour + 2 cups of Fine Wheat Flour can be used if you would NOT like to use Semolina
- ¾ cup Ghee
- 2 cup Warm Milk
Ghee & Jaggery Syrup
- 1 cup Ghee
- 1¾ cup Shredded or semi liquid Jaggery
Additional Ingredients
- 1 cup Ghee
- 1 cup Coconut Powder
- ¼ cup Poppy Seeds
- ½ cup White Sesame Seeds
- 1 tbsp Cardamom Powder
Instructions
Making Dough
- Mix semolina, coarse wheat flour and fine wheat flour in a big bowl.
- Add ¾ cup melted ghee into the flour mix and mix it very well with your hands or in a standing mixer.
- Start kneading dough by adding warm milk to the flour mix. Make a stiff dough and cover it for 10-15 minutes.
- Make small balls from the dough. Flatten the dough balls and poke a whole in the middle. This is to make sure there is no uncooked dough in the middle of the balls once you fry them. Look at the pictures!
Prepare Ladoo Base
- Heat peanut oil in a deep frying pan. Deep fry the small dough balls on medium heat till all sides turn into golden brown and crispy.
- Let the fried balls cool down for some time. Once cooled down, break them into small pieces and blend/process it into a food processor to turn them into grainy/coarse mixture.
- Dry roast the grainy/coarse mixture on medium heat until it changes color to golden brown. Keep it aside.
- Heat 1 cup ghee in a small pan. Saute coconut powder, white sesame seeds and poppy seeds till they turn golden brown.
- Add it into the grainy ladoo mixture. Add cardamom powder to the ladoo mixture as well. Mix it all together and keep it aside.
Prepare Jaggery Syrup and Make Ladoos
- Heat 1 cup ghee in a pan. Add shredded jaggery/semi liquid jaggery to the hot ghee and cook it on medium heat.
- Keep stirring it while cooking till jaggery melts and starts to bubble and becomes very fluffy and light.
- Turn the heat off. Immediately add the jaggery syrup to the grainy mixture and mix it very well with a spatula.
- Let it cool down just a little and start forming even sized balls/ladoos.
- Churma ladoos are ready! They stay good for 3-5 weeks if stored in an air tight container.
