Churma Ladoo Recipe | No Fry Churma Ladoo Recipe | Churma na Ladva
Churma Ladoo is a cherished dessert, particularly popular in the regions of Rajasthan and Gujarat. This indulgent sweet treat, often prepared during significant festivals such as Ganesh Chaturthi, Diwali, and other special occasions, is a perfect offering as prasad (blessed food). Made from a harmonious blend of whole wheat flour, semolina (sooji), jaggery, and ghee, these laddoos are rich, wholesome, and deeply satisfying. Traditionally, Churma Ladoo involves roasting wheat flour in ghee until golden, then combining it with jaggery and cardamom to form delightful ladoos that burst with flavor.
This particular recipe is a healthier and simpler variation of the classic, designed for those looking for a no-fry option that still delivers the authenticity and rich taste of this beloved Indian sweet. Letβs take a closer look at how you can prepare these delicious Churma Ladoos, step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Sooji (Semolina/Rava) | 1/2 cup |
| Salt | 1/2 teaspoon |
| Ghee | 1/2 cup (for dough), 1/2 cup (for binding ladoos) |
| Water | 1/4 cup |
| 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 |
Preparation Time
- Prep Time: 12 minutes
- Cook Time: 40 minutes
- Total Time: 52 minutes
Instructions
Step 1: Prepare the Churma Base
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Mix Dry Ingredients: In a large mixing bowl, combine whole wheat flour, sooji (semolina), and salt. Stir to combine the ingredients evenly.
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Add Ghee: Pour in 1/2 cup melted ghee and mix it into the dry ingredients until the texture resembles coarse bread crumbs. The ghee should be well incorporated into the flour mixture.
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Form the Dough: Gradually add water, a little at a time, and knead the mixture into a stiff dough. Use your hands to knead the dough for about 5 minutes, ensuring it holds together without being too sticky.
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Shape the Balls: Divide the dough into small portions and roll them into 2-inch diameter balls. These should be firm and not crumble or break apart easily when dropped.
Step 2: Bake the Churma Balls
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Preheat the Oven: Set your oven to 180Β°C (350Β°F) and preheat for about 10 minutes.
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Bake the Balls: Arrange the churma balls on a baking sheet. Bake for 20 to 30 minutes, turning the balls occasionally to ensure they are browned on all sides. Keep an eye on the churma balls as they will crack slightly on top while baking β this is perfectly normal.
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Cool Down: Once they are golden brown, remove the churma balls from the oven and let them cool completely.
Step 3: Blend the Churma Mixture
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Blend into Crumbs: After the churma balls have cooled, transfer them to a blender or food processor and pulse until they break down into coarse crumbs. You should achieve a texture that resembles semolina or couscous.
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Add Spices: Mix in cardamom powder and nutmeg powder to the churma crumbs, blending them well.
Step 4: Prepare the Binding Mixture
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Melt Jaggery and Ghee: In a small pan, combine shredded jaggery and the remaining 1/2 cup ghee. Heat the mixture on low heat until the jaggery melts completely. Once melted, turn off the heat.
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Mix with Churma: Gradually pour the melted jaggery and ghee mixture into the churma crumbs. Mix well, rubbing the mixture between your hands until it becomes soft and pliable, ensuring all the jaggery is evenly distributed throughout the churma.
Step 5: Form the Ladoos
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Shape Ladoos: Once the churma mixture has cooled to a manageable temperature, grease your hands with a little ghee and begin shaping the mixture into 2-inch diameter ladoos. Be sure the ladoos are firm and hold together well.
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Roll in Poppy Seeds: Spread poppy seeds on a flat plate or tray. Gently roll each ladoo in the seeds, ensuring they are evenly coated on all sides.
Step 6: Set and Serve
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Let the Ladoos Set: Allow the ladoos to set for about 1 hour at room temperature to firm up and achieve the perfect consistency.
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Store: Once set, you can store these ladoos in an airtight container. They will keep for up to a couple of weeks when stored in a cool place, or you can refrigerate them to prolong their shelf life.
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Serving Tip: For an extra indulgent touch, reheat the ladoos in the microwave for a few seconds before serving to soften them slightly. Serve these ladoos as a delicious dessert after a festive meal, such as Rajasthani Dal Muthiya, Mirchi Ka Chunda, and Masala Chaas.
Nutritional Information (per ladoo)
| Nutrient | Amount per Ladoo |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 10 g |
Pro Tips for Perfect Churma Ladoos
- Consistent Texture: The dough should be stiff enough to form firm balls that donβt crumble while baking. If the dough feels too dry, add a little more water to bind it better.
- Flavor Variation: For a slightly different flavor, you can experiment with adding saffron strands or dried rose petals to the churma mixture for added fragrance and color.
- Ghee Quantity: Donβt skimp on the ghee! Itβs essential for the rich taste of the ladoos, helping bind the mixture and providing that irresistible flavor.
Churma Ladoo is a festive favorite, full of flavor and texture, and made with simple ingredients that come together to create a treat everyone will love. Whether served as prasad or as a sweet end to a meal, these ladoos are a perfect addition to any celebration. The best part? This no-fry recipe gives you all the indulgence without the hassle, making it an easy and delicious choice for any occasion!
