churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo |
by Tarla Dalal
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churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with 23 amazing images.
churma ladoo recipe is an Rajasthani churma ladoo and also called atta churma ladoo as its made from whole wheat flour. churma ladoo is made from only 5 ingredients like whole wheat flour, jaggery, ghee, grated coconut and sesame seeds.
Convenient to serve and richer in flavour, here we present the famous Rajasthani churma in ladoo form!
Traditional churma, sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into Rajasthani churma ladoos that are easy to store and serve.
In order to get the best texture and flavour of Rajasthani churma ladoo, use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the oil when they are fully cooked from inside and golden brown in colour. Do not let them redden, or the flavour will change.
Notes on churma ladoo. 1. If you’re making churma ladoo during winter you can add ghee roasted gaund powder. 2. If you do not have jada gehun ka atta then make use of the fine variety with an addition of 1-2 tbsp of rava to get the coarse texture in churma laddoo. 3. Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for breads. 4. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil. 5. To get a beautiful flavour of atta churma ladoo, we are making use of ghee for frying, but you can use oil too.
Learn to make churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with step by step photos below.
Method- Heat 1 tbsp of ghee in a broad non-stick pan, add the coconut and sesame seeds and sauté on a medium flame for 2 minutes. Keep aside.
For churma ladoo- To make churma ladoo, combine the whole wheat flour and ½ cup of water in a deep bowl and knead into a stiff dough.
- Divide the dough into 8 equal portions and shape each portion into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
- Heat the ghee in a deep non-stick kadhai and deep-fry 4 dough portions at a time, on a medium flame for 20 minutes or till they turn golden brown in colour from all the sides. Drain on an absorbent paper and allow them to cool.
- Repeat step 4 to deep-fry 4 more dough portions.
- Once cooled, break them into pieces and blend in a mixer to a fine powder. Keep aside.
- Heat the remaining 3 tbsp of ghee in a broad non-stick pan, add the jaggery and 1 tbsp of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously. Keep the churma aside.
- Combine the churma, melted jaggery and coconut-sesame seeds mixture in a deep bowl and mix very well. Allow the mixture to cool slightly.
- Divide the mixture into 11 equal portions and shape each portion into a round ball and roll in the poppy seeds till they are evenly coated from all the sides.
- Serve the churma ladoo immediately or store in an air-tight container.
Churma Ladoo recipe with step by step photos
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What are Ladoos? Ladoos are basically ball-shaped Indian sweets made by shaping a dough-like mixture into small balls with the palm of your hand. Ladoos can range from simple to elaborate to really complex! The basic ladoo involves crushing or powdering ingredients like roasted peanuts, coconut, dry fruits, etc., mixing them with sweeteners and spices, and shaping the mixture into ladoos using greased palms. The Quick Peanut Ladoo and Nuts Khoya Ladoo are made within minutes without much effort.
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Ladoos like the Til Ladoo, which is an indispensable part of Sankaranthi celebrations, require you make a syrup of jaggery or sugar, which binds together all the other ingredients. Such ladoos require a little practice because you need to deftly roll them while still warm. But it is definitely worth the effort, because these traditional delights have a timeless appeal. Another evergreen delight is the Besan Ladoo. Made with few and simple ingredients, there is one secret to making the best Besan Ladoo in town. You need to be patient while roasting the besan, till you get a rich and appetizing aroma!
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Some ladoos, however, require a little more effort than others. But, the effort shows in the outcome. One of the most famous of Indian mithais, a must-have in the Diwali mithai, is the Motichoor ki Ladoo! This requires you to make boondi, which is then drenched in spicy sugar syrup and then deftly rolled into ladoos. The taste and texture of this ladoo is simply out of the world!
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You can be innovative and bring together your choice of ingredients to make interesting ladoos. Go for healthy ladoos like the Oats and Mixed Nuts Ladoo. Or, please your kids with totally offbeat options like the Rocky Road Popcorn Balls or Chocolaty Balls – of course, these are ladoos too, whatever name you call them by!
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Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetner (sugar, jaggery, condensed milk etc). You can enhance the flavour and texture of ladoo with cardamom powder, cinnamon powder, dried fruits, dry coconut, edible silver foil, etc. If you like churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | then our website has many ladoo recipes which you would love to try :
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To prepare churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | we will first make a coconut-sesame seeds mixture that will enhance the taste. For roasting that, heat 1 tbsp of ghee in a broad non-stick pan.
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When the ghee is hot and melted, add coconut.
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Add sesame seeds. If you’re making churma ladoo during winter you can add ghee roasted gaund powder.
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Sauté on a medium flame for 2 minutes or until golden brown and aromatic.
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Remove them from the pan and keep aside.
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To make churma ke laddu, in a deep bowl or parat/thaal, take whole wheat flour. If you do not have jada gehun ka atta then make use of the fine variety with an addition of 1-2 tbsp of rava to get the coarse texture in churma laddoo.
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Add melted ghee.
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Pour ½ cup of water. You can also make use of milk instead of water. Use water just enough to bind the flour.
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Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for breads. You just bind the flour together and make dumplings just like we do for tarts.
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Divide the dough into 8 equal portions. Shape each portion into the shape of your fist. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil.
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Press with your fingers in the centre of each portion to make an indentation.
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Heat the ghee in a deep non-stick kadhai and deep-fry 4 dough portions at a time. To get a beautiful flavour, we are making use of ghee for frying, but you can use oil too.
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Fry on a medium flame for 20 minutes or till they turn golden brown in colour from all the sides. The ghee must be moderately hot so the wheat dumplings cook properly from inside. If you are a begineer and do not understand if the dough portion is fried nicely or no, break a fried portion into half and if you notice it is creamy and not browned from inside then you fry the rest of the dough portions for a longer period of time.
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Drain on absorbent paper and allow them to cool.
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Repeat step 7 to 9 and deep-fry 4 more dough portions. You have to be patient while frying so, they do not remain uncooked from inside.
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Once cooled, break them into pieces.
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Transfer them in a mixer jar.
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Blend to a fine powder. This smooth mixture is called “churma”.
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Remove the churma in a deep bowl and keep aside.
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To make churma na ladva, heat remaining 3 tbsp of ghee in a broad non-stick pan, add the jaggery. You can add more or less as per the sweetness you prefer.
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Also, add 1 tbsp of water. This will help in breaking the jaggery.
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Mix well and cook on a low flame for 3 to 4 minutes, while stirring continuously.
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Remove from the flame and add to the prepared churma mixture.
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Add the coconut-sesame seeds mixture. You can also add coarsely crushed or finely chopped dry fruits like almonds, pistachios and cashews to the mixture.
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If you wish to, add milk to bring everything together. For an added flavour, you can also add cardamom powder or nutmeg powder.
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Mix very well and allow the mixture to cool slightly. You can enjoy this churma in powdered form along with Rajasthani meal of dal baati.
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You can divide the mixture into 11 equal portions. Shape each portion into a round ball. You can also use mould for making churma na ladwa.
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Roll churma laddu in the poppy seeds till they are evenly coated from all sides. Poppy seeds will not stick if churma ladoo | Rajasthani churma ladoo | atta churma ladoo | becomes cool.
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Serve the churma ladoos | Rajasthani churma ladoo | atta churma ladoo | immediately or store in an air-tight container. They stay fresh for almost two weeks.
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If you’re making churma ladoo during winter you can add ghee roasted gaund powder.
-
If you do not have jada gehun ka atta then make use of the fine variety with an addition of 1-2 tbsp of rava to get the coarse texture in churma laddoo.
![]()
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Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for breads.
![]()
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The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil.
![]()
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To get a beautiful flavour of atta churma ladoo, we are making use of ghee for frying, but you can use oil too.
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