Churma Ladoo Recipe | No Fry Churma Ladoo Recipe | Churma na Ladva
Churma Ladoo, a traditional Indian sweet, is beloved in the states of Rajasthan and Gujarat. This simple yet indulgent dessert, made with whole wheat flour, semolina (sooji), jaggery, and ghee, is a perfect example of how rich, wholesome ingredients can come together to create a treat that’s both satisfying and delicious. Often served during festivals like Ganesh Chaturthi, Diwali, and other special occasions, Churma Ladoo holds a special place in Indian culinary traditions. It’s also commonly offered as prasad during religious ceremonies.
Unlike the traditional deep-fried version, this no-fry method of making Churma Ladoo is lighter but still just as tasty, combining the earthy flavor of wheat flour and the sweetness of jaggery with the warmth of cardamom and nutmeg. The laddoos are finished with a light coating of poppy seeds for an added crunch and flavor. Whether you’re celebrating a festival or just treating yourself to something sweet, this recipe will surely delight your family and friends.
Cuisine: Rajasthani
Course: Snack
Diet: Vegetarian
Prep Time: 12 minutes
Cook Time: 40 minutes
Total Time: 52 minutes
Serving Size: 12-14 laddoos
Ingredients
| Ingredients for Churma | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Sooji (Semolina/ Rava) | 1/2 cup |
| Salt | 1/2 teaspoon |
| Ghee | 1/2 cup |
| Water | 1/4 cup |
| Ingredients for Churma Ladoo | Quantity |
|---|---|
| Jaggery (Shredded) | 1 cup |
| Cardamom Powder (Elaichi) | 2 teaspoons |
| Nutmeg Powder | 1/2 teaspoon |
| Whole Almonds (Badam), Coarsely Pounded | 1/2 cup |
| Poppy Seeds | 1/4 cup |
| Ghee (for binding) | 1/2 cup |
Nutritional Information (Per Ladoo)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 25g |
| Protein | 4g |
| Fat | 9g |
| Fiber | 2g |
| Sugars | 14g |
(Nutritional values are approximate and based on a standard serving size)
Instructions
Step 1: Preparing the Churma Dough
- Begin by combining 2 cups of whole wheat flour, 1/2 cup of sooji (semolina), and 1/2 teaspoon of salt in a large mixing bowl.
- Add 1/2 cup of melted ghee to the flour mixture. Mix well until the ghee is evenly distributed, creating a breadcrumb-like texture.
- Gradually add 1/4 cup of water to the flour mixture, little by little, kneading to form a stiff dough.
- Knead the dough for about 5 minutes by hand to ensure it becomes firm and well-combined.
- Roll the dough into 2-inch diameter balls. These balls should be firm enough that they don’t break or crumble when dropped.
Step 2: Baking the Churma Balls
- Preheat your oven to 180ยฐC (350ยฐF) and let it warm up for about 10 minutes.
- Place the prepared churma balls onto a baking sheet, ensuring they are spaced apart.
- Bake the balls for about 20 to 30 minutes, turning them around occasionally to ensure they brown evenly on all sides.
- The churma balls will naturally crack on the top during bakingโthis is completely normal.
- Once golden brown on all sides, remove the churma balls from the oven and allow them to cool completely.
Step 3: Blending the Churma
- After the churma balls have cooled, transfer them to a blender or food processor.
- Blend the balls into coarse crumbs. This is the churma mixture for the ladoos.
Step 4: Preparing the Ladoo Mixture
- In a small pan, combine 1 cup of shredded jaggery and 1/2 cup of ghee. Heat on low until the jaggery melts completely. Stir occasionally to avoid burning.
- Once melted, remove the mixture from the heat and let it cool slightly.
- Gradually add the melted jaggery-ghee mixture to the churma crumbs, mixing it well by rubbing it between your hands. This step helps to soften the mixture, making it easier to shape into ladoos.
- Add 2 teaspoons of cardamom powder, 1/2 teaspoon of nutmeg powder, and 1/2 cup of coarsely pounded almonds to the churma mixture. Stir to combine evenly.
Step 5: Shaping the Ladoos
- Grease your hands with a little ghee and take small portions of the churma mixture.
- Roll them into 2-inch diameter balls, ensuring they are compact and firm.
- Roll each ladoo in a small plate of poppy seeds, ensuring they are coated evenly on all sides.
Step 6: Setting the Ladoos
- Place the rolled ladoos on a platter and allow them to set for at least an hour. This resting period helps them firm up and enhances their flavor.
- After they have set, your delicious Churma Ladoos are ready to serve!
Serving Suggestions
Churma Ladoo is a delectable dessert that pairs beautifully with other traditional Rajasthani dishes. You can serve these ladoos as a sweet treat after meals or as part of a festive spread. If you’re hosting a special occasion or festival, consider serving the ladoos alongside other popular Rajasthani dishes like Dal Muthiya, Mirchi Ka Chunda, and Masala Chaas for an authentic culinary experience.
Storage Instructions
These ladoos can be stored in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to 2 weeks. When you’re ready to serve, you can warm them for a few seconds in the microwave to restore their softness.
Enjoy your homemade Churma Ladoo and share the joy of this traditional Rajasthani sweet with your loved ones!
