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Churma ladoo RECIPE

CHURMA LADOO

RECIPE AND VIDEO BY  Rajeshwari Panchasara

perfect churma ladoo recipe

Churma Ladoo is a recipe for ball shaped sweet made out of crumbled Bati (unleavened bread). This authentic Churma Ladoo recipe has been further enhanced by mixing different flours, spices and nuts. Snack anytime, if you are feeling low on energy or to satisfy your sweet tooth cravings just serve as a dessert.

This authentic gujarati churma ladoo is the most lovable authentic sweet recipes in India. I have presented step by step process which gives you original way to create proper traditional Gujarati Churma Ladoo recipe. Churma ladoo is a festival sweet famous in Gujarat. This ladoo is served at “Ganesh Chaturthi” festival of lord Ganesha.

perfect churma ladoo recipe

Churma is the authentic sweet recipe from Rajasthan, the neighbour state of Gujarat in India. It is basically a sweet prepared from jaggerey, ghee (clarified butter) and coarsely ground whole wheat flour. Being a neighbour states, Gujarat and Rajasthan seems to have many similarities in their traditional food and culture. And that can be seen pretty well from the recipes of Churma (Rajasthan Speciality) and Churma Ladoo (Gujarat Speciality).

The meaning of “Ladoo” or “Laddu” means round ball. There is saying that lord Ganesha always loves ladoo, either it is made from whole wheat or rice flour or any other ingredients. In my family, we make this ladoo at lord Ganesha birthday (Ganesh Chathuthi).

perfect churma ladoo recipe

INGREDIENTS

  • Wheat flour – 1 kg
  • Oil / ghee – 150 ml [ for moyan ]
  • Warm water –500 ml cup
  • Mixed dry fruits – 50 gms
  • Roasted Poppy seeds – 20 gms
  • Grated dry coconut / sukha kopra – 1 cup
  • Jaggery [ chopped ]– 500 gms or as per taste
  • Ghee – 500 gms
  • Jaifal pwdr –1 tsp
  • Elaichi pwdr – 1 tsp
  • Oil for deep frying

**** Very important – We need roughly /coarsely  ground wheat flour [ dardara gehu ka atta ] not fine one .If you don’t  have then use 750 gm of wheat flour + 250 gms of rava .

CHURMA LADOO

METHOD

STEP – 1

Take the flour in a big mixing plate .

Add 150 ml of ghee / oil and mix well with cleans till crumbly .

Now add the warm water and mix well.

Knead the mixture into a dough.

Take small portions of the dough ,roll it into cylindrical shape like muthiyas and press it hard with your fist .

Heat oil for deep / shallow fry .

Deep fry the muthiyas on medium low flame [10 – 15 MINS ] till golden .[ don’t fry on high flame ]

Remove on an absorbent napkin and allow it to cool .

Now crush it with a Masher.

Grind the muthiya pieces into fine pwdr .

Sieve it , to remove the big pieces and regrind the pieces again .

CHURMA LADOO

STEP – 2

Transfer the sieved mixture to a big plate or bowl .

Add dry fruits + nutmeg pwdr + elaichi pwdr + roasted poppy seeds and mix it evenly.

Melt ghee  in a pan ,add the jaggery and cook by stirring in between..

Once you see the ghee separating and floating on the top ,off the flame . [jaggery should be completely dissolved ]

Pour the melted jaggery over the churma  mixture and mix well with a spatula .

Once you are able to touch the mixture ,take small portions press and roll with your palms to make ladoos .

Sprinkle little poppy seeds on top for garnish and press gently with finger tips.

Instead of making ladoos ,you can use moulds to give shape ,for Ganpati festivals you can use modak moulds .

Allow the ladoos to cool for 1 or 2 hour and store it in an airtight container .

CHURMA LADOO

NOTES

  1. Some also add besan.Besan enhances the taste more .
  2. While making ladoos be quick as ,the mixture hardens .
  3. Instead of making muthiyas and deep frying ,u can roll it into rotis and roast it till crisp .U can also make puris and fry it till golden
  4. U can fry the muthiyas in ghee .
  5. U can take a mixture of jaggery + sugar also.
  6. Ladoos remain fresh for 10 – 15 days .

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