This recipe is very traditional and prepared in every household on the occasion of Ganesh Chaturthi. We enjoy these ladva with val nu shaak and Gujarati Dal. As I always say, food brings me closer to my roots. And I want Inaaya to grow up knowing Indian Food and her roots. What better way to introduce her to these beautiful recipes, than the festivities.
What are Churma Na Ladoo?
Churma Na Ladoo is ladoos made from Whole Wheat Flour, Semolina, and Ghee, Sweetened with Jaggery with beautiful nutty flavors from almonds and coconut, spiced with cardamom, and nutmeg. The wholewheat flour is nicely massaged with ghee, and a tight dough is prepared, and rested for 15-20 minutes, for the gluten to build. This makes the ladoos easily digestible. Churma ladoos in Rajasthan are enjoyed with Dal Bati, and Gatta ni Sabji.
Why a No Fry Recipe instead of the Traditional Fried Recipe?
It is totally up to you, how you want to make the Churma Ladoos. I like to avoid deep frying as much as possible in my home and keep my family away from deep-fried foods. The Churma Ladoos feel much lighter to consume when not deep-fried. If you are new to the recipe of Churma Na Ladoo, then you might not know this. We make a tight whole wheat flour dough and make muthias. These muthias are traditionally deep-fried in Ghee or Oil. Then Crushed into a fine powder, and then we proceed to spice and sweeten them. The No fry version is easy, quick and it also doesn’t need your constant attention. You make the muthias and air fry them or bake them. In the meanwhile, you can prep the other ingredients you will need to make the Churma Ladoos.
Are Churma Ladoos Vegan and Gluten-Free?
These ladva are not vegan or gluten-free. If I were to guess, you can make this vegan using coconut oil, or vegan butter. Whole Wheat flour contains Gluten, so there is no way to make these ladoos Gluten-free.
Ingredients to Make Churma Ladoo
Bhakri Flour - I like to use Bhakri Flour as this is pounded little coarse than the whole wheat flour we usually use. If you don’t have Bhakri Flour, you can add a little bit of besan and semolina to the whole wheat flour to prepare the ladva Semolina - I like to use the coarse roasted semolina for the recipe. You can roast your semolina really quickly on the stove on a medium low flame until it starts to smell nutty. The roasting helps semolina to add the beautiful nutty flavors and beautiful coarse texture to the Churma ladoo. Ghee - A quintessential ingredient for making these ladoos. One advice, be generous in using ghee to make these ladva. They taste delicious because of this golden goodness. Use melted ghee for accurate measurements. Warm Water - We will knead the dough using warm water. We knead a very tight dough using minimal water in this recipe. Warm water helps the dough to absorb the protein from the gluten faster. This will make the dough pliable and easy to knead. Nuts - I personally like to add almonds and coconut to these ladoos. But you can also add cashews, pistachios and raisins, or any other nuts of your choice. Salt - The smallest pinch of salt takes these ladoos to the next level. Cardamom - What is an Indian Sweet without Cardamom? Deseed the Green Cardamom and freshly pound it and add it to the churma. The hidden sweet notes of cardamom is what makes all the Indian desserts to die for. Nutmeg - To be honest, not everybody likes the taste of nutmeg. So if you don’t like it or don’t have it just skip it. I like to add nutemg for it is mild sweet, earthy and gives a slightest kick. Jaggery - I use Kolhapuri Jaggery to add to these ladoos. We heat ghee and add jaggery to it. Cook it until it bubbles. And then add this mixture to the Churma. The Kolhapuri Jaggery is lighter in color, so when heated, it becomes into this beautiful caramel color, giving your ladoos the most beautiful rustic color. White Poppy Seeds - We use lightly roasted white poppy seeds to coat these ladoos. It gives the ladoos look very beautiful, as if coated in tiny pearls and gives a nice crunch when you take a bite.
Step - by - Step Recipe to Churma Ladoo
Make the Churma
Make the Churma Ladoo
Expert Tips to Make Churma Ladoo
Churma Ladoos can be a little daunting but they are easy to make. They are absolutely worth all the effort. They are so delicious, that one can just not stop eating them.
Use melted ghee for this recipe. You will feel like you are using a lot of ghee, but ghee is used in this recipe to bind these ladoos, and they also help with digestion. In the end, when you start making ladoos, be sure to have melted ghee ready with you. Add little by little, to bring the churma together and make ladoos. If you don’t like almonds you can use cashews or walnuts too. If you don’t like the crunch in the ladoos, you can add half cup almond flour. If you don’t have an airfryer, you can make roast the muthia on the stove. I like to use appe/paniyaram pan. Add ghee and add cook the muthias for about 7-10 mins or 4-5 mins on each side on slow flame. You can also shallow fry the muthia. In a frying pan add 2 cups of ghee. Let it heat up. Fry the muthias until golden brown.
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