Churma Ladoo

Name: Churma Ladoo
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: Marwari
Ingredients: 250 g whole wheat flour, coarse; 50 g semolina (sooji); 80 g Ghee; 50 ml Milk; 200 g Jaggery; 1 tsp green cardamom powder; 30 g chopped almonds and pistachios; 500 ml oil or ghee

Coarsely crushed fried wheat dough balls bound with ghee and jaggery into round sweet ladoos — the standalone dessert form of the churma served alongside dal-baati.

🇮🇳India· Rajasthan

Prep: 30 min
Cook: 45 min
Total: 75 min
Servings: 10
Difficulty: Medium
Calories: 290 kcal

Ingredients

0 of 8 gathered

Servings

250 g whole wheat flour, coarse
50 g semolina (sooji)
80 g Ghee — for dough, plus extra for frying and binding
50 ml Milk
200 g Jaggery — grated
1 tsp green cardamom powder
30 g chopped almonds and pistachios
500 ml oil or ghee — for deep frying

Equipment

•Kadai for frying
•Mortar and pestle or grinder

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 14 g
carbs: 36 g
fibre: 2 g
protein: 5 g
calories: 290 kcal

Instructions

1
Rub ghee (clarified butter) into the wheat flour and semolina until crumbly. Knead in milk or water to make a stiff dough.
2
Shape into small, thick discs like mini baatis (wheat rolls). Deep-fry on low-medium heat for 15-20 minutes until deep golden.
3
Cool the discs completely. Break and crush them in a mortar and pestle into a coarse, sandy churma (crumbly mix).
4
Melt ghee and mix into the warm churma with grated jaggery (cane sugar) and cardamom powder until combined.
5
Add the chopped nuts. Mix everything together thoroughly.
6
Take small portions of the mixture. Press and roll firmly between your palms to form round ladoos (sweet balls).
7
Leave the ladoos at room temperature for a couple of hours to firm up.
8
Store the ladoos in an airtight container until you are ready to serve.