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.
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 doughFor 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 colorRemove 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 shapeThe mixture should be slightly hot to bind the laddus well, dont wait for the mixture to get to a room temperature
- The Laddus are now ready to eat
Video
Notes
Jaggery used should be good one, Please do not use Chikki Jaggery as its chewy and wont be able to bind together
Dry fruits can be added as per choice
You can even roll it over khas khas to give it a nice look
Ghee plays a major role in the taste hence ensure you use the right amount of ghee for making these laddus
You can store it in refrigerator for upto 7- 10 days