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Churma Ladoo

Churma ladoo, Gujarati/Rajasthani sweet made by coarsely grinding deep fried whole wheat flour dumplings along with jaggery, cardamom, coconut, sesame and poppy seeds.
Course: Dessert
Cuisine: Indian

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.
    flour mix
  • Add ¾ cup melted ghee into the flour mix and mix it very well with your hands or in a standing mixer.
    roasted-coarse-mixture
  • Start kneading dough by adding warm milk to the flour mix. Make a stiff dough and cover it for 10-15 minutes.
    dough
  • 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!
    dough-balls

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.
    fried-balls
  • 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.
    broken-balls
  • Dry roast the grainy/coarse mixture on medium heat until it changes color to golden brown. Keep it aside.
    roasted-coarse-mixture
  • Heat 1 cup ghee in a small pan. Saute coconut powder, white sesame seeds and poppy seeds till they turn golden brown.
    seeds
  • Add it into the grainy ladoo mixture. Add cardamom powder to the ladoo mixture as well. Mix it all together and keep it aside.
    dry-mixture

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.
    jaggery
  • Keep stirring it while cooking till jaggery melts and starts to bubble and becomes very fluffy and light.
    jaggery melted
  • Turn the heat off. Immediately add the jaggery syrup to the grainy mixture and mix it very well with a spatula.
    flour-jaggery
  • Let it cool down just a little and start forming even sized balls/ladoos.
    ladoo-mix
  • Churma ladoos are ready! They stay good for 3-5 weeks if stored in an air tight container.
    ladoo3