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Churma Ladoo Recipe is a traditional sweet dish served during special occasions in India, like Holi and Diwali. As someone with a sweet tooth, I enjoy all kinds of sweet recipes, particularly Mithai and laddus made at home with desi ghee. I first tasted Churma laddu when I visited my best friend’s house during the Ganesh festival in college. Her mom made these delicious laddus soaked in desi ghee, which melted in my mouth. Since that day, I have been a fan of Churma Laddu.

I loved Churma Ladoo recipe and was surprised to learn they are made from wheat flour. Every year during the Ganesh Festival, my friend’s mom would ensure I enjoyed them by sending me a container filled with these delicious treats. These are cherished memories from my childhood that I will always remember.

After moving out of my city, I missed the delicious laddus I used to enjoy. So, I got the recipe from my Aunty and started making them myself. I make them every year during the Ganesh festival, and my husband and son love them just as much as I do.

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How to make Homemade Churma Ladoo Recipe?

Churma Ladoo Recipe

I have a sweet tooth so I love all sweet recipes, I am fond of Mithai's and laddus specially made at home with desi ghee. The first time I had Churma laddu was when I was in college and I visited my best friend's place for Ganesh festival, Her mom prepared these delicious desi ghee soaked laddus and the moment I took a bite it just melted in the mouth, and from that day I was the biggest fan of Churma Ladoo, It was shocking to know that these irresistibly delicious laddus are actually made of wheat flour. Then every year her mom made sure I get to relish them, she use to send me a dabba full of laddus during Ganesh Festival, these were the fond memories from my childhood which I will always relish.

5 from 1 vote

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Course: Dessert, ladoo

Cuisine: Indian, Sweet Dish

Keyword: Atte ke ladoo, Atte ki Pinni, Churma Ladoo, Churma Ladoo Recipe, Festive Sweet, Ladoo Recipe, Special Ganesh Chathurthi Ladoo, Sweet Dish, traditional Indian sweets, चुरमा लाडू रेसिपी

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 165kcal

Author: Kavya Cherakulam

Cost: Rs 400

Equipment

Deep Frying Kadhai
Mixer Grinder

Mixing Bowl

Ingredients

4 Cups Wheat Flour
2 Cups Jaggery Crushed in small pieces, You can even use jaggery powder

250 grams Desi Ghee
250 ml Boiled Milk Milk should be warm
Oil for deep frying

1/4 Cup Chopped Almonds You may use Cashews too
3 tbsp Rawa/Semolina
3 tbsp Gram Flour

1 tbsp Cardomom Powder

Instructions

Ingredients
First of all we need to Knead a stiff dough
For this we will add about half portion ghee in the wheat flour and half portion of ghee we will keep aside

Mix it thoroughly using your hands so the ghee is mixed well with the Atta and ensure there are no lumps
Now using warm milk in portions, start kneading the dough,
We don't want a soft dough, we need to knead a stiff dough
Add milk in portions and knead the dough

The Dough is ready now
Now heat Oil in a Kadhai for deep frying
Fry the flatten dough until golden brown

Keeping turning them around on a medium flame and fry them until golden brown
After 7-8 mins, you can see the flatten balls are fried well and golden brown in color
Remove them in a plate and let it cool down
Once the fried patty have cool down, break them into small pieces and put them in a mixer jar

Grind them to a coarse powder, Pulse it 2-3 times to get a coarse powder
We have grinded all the fried patty and a coarse powder is ready, we can transfer it to a mixing vessel and keep it aside
Take a Kadhai and add 4-5 tbsp Ghee

Add 3 tbsp Gram Flour and roast it on the lowest flame until aromatic, Stir it continuously to avoid burning
Once the besan is aromatic and roasted well, Add 3tbsp Rawa and roast it together with gram flour on a low flame until aromatic
Add some more ghee around 2-3 tbsp and roast the semoline/rawa and besan well together

Once the roast is aromatic, Pour the hot mixture on the Grounded mixture and mix it together with a spatula
Ensure its mixed very well and there are no lumps, Later using your hands mix it thoroughly
Now in the same Kadhai add remaining ghee and add jaggery

Keep it on a low flame and by stirring it continuously melt the jaggery, Add some more ghee if required
Once the Jaggery is melted completely, Add the melted jaggery in the Ladoo mixture
Mix it thorougly using a Spatula first as the mixture will be very hot

Add chopped dry fruits and cardomom powder and mix it together
The Churma Laddo mixture is ready now we can start rolling the laddus
Grease your palms with Ghee and take handful of slightly hot mixture and keep pressing using both the palm to form Laddu shape
The mixture should be slightly hot to bind the laddus well, dont wait for the mixture to get to a room temperature