Churma Ladoo Gujarati Recipe

Churma ladoo (Or laddu) is a mouth-watering sweet dish from Gujarat and Rajasthan. People all around the country make and love ladoos.

Generally, people make churma ladoo during festivals such as Ganesh Chaturthi in Gujarat. In Rajasthan, churma ladoo (Or just churma) is served with Dal Bati.

Filled with dry fruits and rich with royalness in taste, churma ladoo will surely win the hearts of people of all ages. People also call it Atta churma ladoo because wheat flour is an essential ingredient in ladoo.

The origin of churma is unknown, but there are some folktales about how churma was invented/made. According to one folktale, a cook accidentally poured sugarcane juice into the bati (Bati from dal bati). One more folktale tells us that homemakers used to keep the batis in sugar or jaggery water to keep it fresh.

One little bit detailed origin story of churma tells us that churma was invented by the royal cook of Mewar when he accidentally poured sugarcane juice on bati. Hence, it is popular in Rajasthan.

3 Ways to make Churma ladoo

1. Frying the dumplings: Frying is the most commonly used way to make churma ladoo. We have done it the same way here: it is the simplest of all ways to make the churma ladoo. Make dumplings of the flour and then fry (shallow or deep).
2. Baking: You can bake the dumplings instead of frying them. Baking is comparatively a healthy way to make churma ladoo. This way, if someone can not eat fried food for health reasons, they can also enjoy the sweet taste of ladoo.
3. Chapati/Bhakhri: You can also make ladoo with the help of bhakhri or chapati. It is an excellent alternative to frying as well as baking. It is the easiest and least time-consuming way to make churma ladoo. You just have to make bhakri and cut it into small pieces to prepare the ladoo.

An old game played with Churma ladoo:

There is a game which I recall used to be played with these delicious ladoos. When making large numbers of ladoos, mom or grandmother would hide a coin inside one of the ladoos. The person to find the coin was the winner of the game. This game took the fun of eating ladoos to another level.

Suppose you are making ladoos for a festival or even a family function. This game will surely make the function more memorable and fun. Make sure you tell people that there is a coin in their ladoo. Also, make sure you use a slightly bigger coin so it is easy to notice and no kid swallows it.

Tips:

• You can keep the flour coarse. It does not have to be super fine. If it is, it’s good, but by keeping it coarse, you can save time, and it tastes just as amazing.
• While preparing the dough, you can use water, but if you wish to give it an extra rich taste, you can also use milk!
• The time needed to bake the flour dumplings can vary from oven to oven. OTG ovens will bake the dumpling perfectly in 10 minutes if the oven is preheated, whereas the conventional oven may need a little more time. Refer to your oven manual for baking time and temperature. Check with one or two dumplings first to see how much time your oven will require to bake.
• Be patient with the process if you choose to fry the dumplings. Fry for 12-15 minutes on medium heat.
• Add jaggery after the churma comes to room temperature.
• You can use both sugar and jaggery to make the ladoo differently.

FAQs

Watch Churma Ladoo Recipe Video

Ingredients of Churma Ladoo

• Wheat Flour - 500 gm
• Semolina - 40 gm
• Oil - 100 ml
• Water - 1/4 glass
• Ghee - 2 tbsp (to Saute)
• Almond - 10-15 pcs
• Cashew - 10-15 pcs
• Pistachio - 10-15 pcs
• Muskmelon Seeds - 2 tbsp
• Ghee - 1 tbsp (to melt jaggery)
• Jaggery - 150 gm
• Cardamom - 1 tsp
• Red Raisins - 3-4 tbsp
• Ghee (Melted) - 100 gm
• Poppy Seeds - 20-30 gm (to coat ladoo)

Steps for Churma Ladoo

• Begin with preparing the dumpling or muthiya for the ladoo. Take a bowl and put wheat flour in it.
• Mix semolina or sooji (40 grams) in the bowl with wheat flour.
• Pour oil into the mixture and start mixing it gradually.
• After mixing for a while, add water and start mixing again. This time begin shaping the dumplings.
• Refer to this image to know what the dumpling should look like.
• Now it is time to deep fry the dumplings. Take oil in a pan and begin deep frying the dumplings.
• When you are done deep frying the dumplings, prepare to grind them. Put them in a grinder and Grind until you make them into powder. Then put the powder aside.
• Now it is time to saute the dry fruits. Pour two tablespoons of ghee into the pan.
• Add cashew, almonds, pistachio (10-15 pieces each) and muskmelon seeds (1-2 tablespoons). Mix and saute them well. And then put it aside.
• Now it is time to melt jaggery. Pour one tablespoon of ghee into the pan and add jaggery. Mix them well until jaggery melts and becomes a paste.
• Refer to this image to know what the jaggery should look like.
• Now in a bowl, mix all the ingredients. Powder of dumplings, dry fruits and melted jaggery. Add one tablespoon of cardamom to the mixture as well.
• Add ghee and red raisins to the mixture. and start mixing it well.
• Now start shaping your ladoos. They do not have to be perfectly round but make sure you shape them well and add enough ghee, so they don't fall apart.
• In a bowl, pour some poppy seeds and place ladoos on top. You can also sprinkle the poppy seeds on the ladoos. It is up to you.
• And your delicious churma ladoo is ready! Serve that hot and enjoy their sweetness.

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