Churma Ladoo Recipe – Atta/Whole Wheat Ladoo

Delight in the rich flavors of traditional Rajasthani cuisine with this Churma Ladoo recipe, a delectable treat that combines the nutty taste of whole wheat flour with the sweetness of jaggery and aromatic spices. This delightful snack is not only a wonderful dessert option but also a celebration of Indian culinary heritage, perfect for festivals or special occasions.

Ingredients

Nutritional Information

Preparation Time

• Prep Time: 12 minutes
• Cook Time: 40 minutes
• Total Time: 52 minutes

Servings

• Servings: 4
• Cuisine: Rajasthani
• Course: Snack
• Diet: Vegetarian

Instructions

Step 1: Prepare the Dough

To start, gather a large mixing bowl and combine the whole wheat flour with 1/2 cup of melted ghee, mixing them thoroughly until the mixture resembles a coarse bread crumb texture. Gradually add a little milk as needed to achieve a stiff dough, kneading the mixture by hand for about 5 minutes to ensure it is firm yet pliable.

Step 2: Shape the Balls

Once the dough is ready, take small portions and roll them into firm balls, approximately 2 inches in diameter. It’s crucial that these balls are compact enough so that they do not crumble upon dropping.

Step 3: Fry the Balls

In a kadai, heat the remaining ghee over medium heat, ensuring that it doesn’t reach smoking point. Reduce the heat to low and gently place two balls into the hot ghee at a time. Fry the balls until they turn a beautiful golden brown, allowing them to cook through properly without rushing the process by increasing the heat.

Step 4: Check for Doneness

The key to perfectly fried Churma Ladoos is patience. To test their doneness, break a fried ball in half; it should have a creamy texture and not be overly browned. If it requires more frying, continue cooking the remaining balls until they achieve the right color and consistency, maintaining that gentle heat throughout.

Step 5: Crush and Combine

Once all the ladoos are fried, set them aside to cool completely. Once cooled, use a food processor to crush the fried balls into a coarse powder, similar to bread crumbs. Add the cardamom powder and nutmeg powder to this mixture, stirring until well combined.

Step 6: Prepare the Jaggery Mixture

In a small pan, combine the shredded jaggery with the remaining 1/2 cup of ghee over low heat. Stir gently until the jaggery melts completely, then turn off the heat.

Step 7: Form the Ladoos

Gradually incorporate the melted ghee and jaggery mixture into the wheat crumb mixture, using your hands to combine everything thoroughly. When the mixture feels soft and manageable, grease your palms with ghee and roll the mixture into 2-inch diameter balls to form the ladoos.

Step 8: Coat with Poppy Seeds

Spread the poppy seeds on a plate, and gently roll each churma ladoo in the seeds to ensure they are evenly coated.

Step 9: Setting and Serving

Allow the ladoos to set for at least one hour before serving. They can be stored in airtight containers for a couple of weeks in the refrigerator. For best results, warm them briefly in the microwave before serving.

Enjoying the Churma Ladoo

Serve these delightful Churma Ladoos as a sweet ending to a meal, pairing perfectly with traditional Rajasthani dishes such as Dal Muthiya, Mirchi Ka Chunda, and Masala Chaas. Each bite will transport you to the vibrant streets of Rajasthan, celebrating the art of cooking with love and tradition.

By sharing this wholesome recipe, you can immerse yourself in the joyous act of creating something special, bringing a taste of Rajasthani culture into your kitchen. Enjoy making these Churma Ladoos, and don’t forget to share them with friends and family!