Churma Ladoos are an Indian mithai, prepared by rolling churma made of whole wheat flour and ghee, into the shape of ladoos.
Churma is a sweet dish made by coarsely grinding deep fried whole wheat flour dumplings along with sugar. Churma can be enjoyed in its original powdered form, or it can be shaped into ladoos.
Churma ladoos are an especially popular sweet in Rajasthan, Gujarat and few other parts of western India. They are often served along with a traditional Rajasthani meal of Dal & Baati.
Churma ladoos are also often made during festivals like Ganesh Chaturthi, where they are given as offering for Lord Ganesha, who is said to be particularly fond of ladoos.
Churma Ladoos are easy to store. Once they have cooled down, you can store them in an airtight container in a cool dry place for 1-2 weeks.
To make Churma Ladoos at home follow the detailed step by step recipe with photos posted below.
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Cuisine: Rajasthani, Indian
Nutrition (per serving)
Ingredients for Churma Ladoo Recipe
- 2 Cups Gehun Ka Atta/Whole Wheat Flour
- 2 Cups Desi Ghee
- 3/4 Cup Powdered Sugar
- Dry Fruits like Almonds, Cashews and Pistachios
Step By Step Instructions With Photos For Churma Ladoo Recipe
Take 2 cups of Gehun Ka Atta or Whole Wheat Flour in a wide vessel.
Add 3/4 cup desi ghee to the flour.
Mix the ghee thoroughly by rubbing the flour in between both hands so that it is completely coated.
Add 1 cup water to the mixture and knead the mixture into a tight dough. You can also add milk instead of the water.
Divide the dough into small equal balls (around the size of a tennis ball) and press them to into the shape of your fist.
Heat desi ghee in a pan for frying and add the dumplings to the pan. The ghee should not be too hot, otherwise they will not cook properly from inside.
Fry them in batches on low-medium heat setting for about 10-15 minutes till they turn golden brown.
When the dumplings are cooked, take them out and drain the excess ghee on kitchen rolls.
Break them into small pieces and set aside to let them cool for 10 minutes.
Grind all the pieces into a fine powder in a food processor.
Then add 3/4 cups of powdered sugar and mix well.
Then add 3/4 cup of ghee to the mixture.
Mix the ghee thoroughly with the churma. You can also add finely chopped dry fruits like almonds and cashews to the mixture.
Take a handful of churma and press it to shape it into round firm balls. Garnish with chopped Pistachio nuts. Churma Ladoos are ready. You can store them in an airtight container for a few days.
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