Churma Ladoo or Churma na Ladwa is an Indian sweet made during special occasions or festivals. Churma Ladoo is a traditional Gujarati sweet as well as Rajasthani, made especially during festivals like Holi or Diwali. This sweet delicacy very common in Gujarati house mostly in Brahmin community, usually serve with thali like Dal-Bhaat, Puri, Vaal nu shaak or Ringna Bateta nu Shaak and Ladwa.

Gujarati cuisine varies widely in flavor and heat, depending on a family’s tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawar, Kutch and Surat Gujarat are the four major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously and the jaggery is a most common ingredient in their pantry, use almost in every dishes like dal, shaak and off-course sweet too, and Churma Ladoo is one of them.

Ladwa is a sweet dessert dish from the Gujarat in Indian subcontinent, whose main ingredients are coarse wheat flour, ghee and jaggery. Serving Ladoo to guest is considered a sign of respect in Gujarati culture, and the dish plays a part in traditional wedding ceremonies.

Ingredients:

• 2 cup Coarse Wheat Flour
• ½ cup Suji/Semolina
• ¼ cup Besan/Gram Flour
• Warm Milk or Water as Required
• ¼ cup Ghee for Dough
• 1 cup Ghee for Deep Frying
• 1 cup Grated Jaggery
• ¼ cup Ghee for Jaggery Syrup
• ½ tsp Cardamom Powder
• 2-3 tbsp Broken Cashew Nuts
• 1-2 tbsp Raisins/Manuka
• Poppy Seeds for Rolling/Garnishing

Method:

1. Mix flour, suji and besan in a mixing bowl, and mix it well. Heat ¼ cup ghee and mix it with the flour mixture.
2. Add required milk or water into the flour mixture, knead it and make a stiff dough, cover it for 5-10 minutes.
3. Take the dough, divide it into small-small size portions and make round balls or elongated shapes.
4. Heat ghee into a pan for deep frying. Now deep fry the prepared round balls into small batches on medium flame till all side becomes golden brown and crispy.
5. Let it cool down, then broke it into pieces, blend it into a blender and make coarse grainy texture mixture.

6. Add broken cashew nuts, raisins, cardamom powder and mix it well, keep aside.
7. Now heat ¼ cup of ghee into the pan and add grated jaggery, stir it on medium flame till melt. Once it bubbling switch of the flame.

8. Add the prepared jaggery syrup into the prepared coarse mixture, mix it well with spatula and let it little cool down. Now make even sized balls or Ladoos from the prepared mixture, then roll the Ladoos into poppy seeds.
9. Churma Ladoos are ready, serve it fresh or you can store it into an air tight container.

Tips

• You can add nutmeg powder into the mixture if you like its taste.
• You can skip besan and suji if you are using coarse wheat flour.
• Add any dry fruits like almond, pistachios as per your taste.

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Churma Ladoo

 

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Churma Ladoo or Churma na Ladwa is an Indian sweet made during special occasions or festivals. Churma Ladoo is a traditional Gujarati sweet as well as Rajasthani, made especially during festivals like Holi or Diwali.

Author: Binjal Pandya

Recipe type: Sweet

Cuisine: Indian

Ingredients

• 2 cup Coarse Wheat Flour
• ½ cup Suji/Semolina
• ¼ cup Besan/Gram Flour
• Warm Milk or Water as Required
• ¼ cup Ghee for Dough
• 1 cup Ghee for Deep Frying
• 1 cup Grated Jaggery
• ¼ cup Ghee for Jaggery Syrup
• ½ tsp Cardamom Powder
• 2-3 tbsp Broken Cashew Nuts
• 1-2 tbsp Raisins/Manuka
• Poppy Seeds for Rolling/Garnishing

Instructions

1. Mix flour, suji and besan in a mixing bowl, and mix it well. Heat ¼ cup ghee and mix it with the flour mixture.
2. Add required milk or water into the flour mixture, knead it and make a stiff dough, cover it for 5-10 minutes.
3. Take the dough, divide it into small-small size portions and make round balls or elongated shapes.
4. Heat ghee into a pan for deep frying. Now deep fry the prepared round balls into small batches on medium flame till all side becomes golden brown and crispy.
5. Let it cool down, then broke it into pieces, blend it into a blender and make coarse grainy texture mixture.
6. Add broken cashew nuts, raisins, cardamom powder and mix it well, keep aside.
7. Now heat ¼ cup of ghee into the pan and add grated jaggery, stir it on medium flame till melt. Once it bubbling switch of the flame.
8. Add the prepared jaggery syrup into the prepared coarse mixture, mix it well with spatula and let it little cool down. Now make even sized balls or Ladoos from the prepared mixture, then roll the Ladoos into poppy seeds.
9. Churma Ladoos are ready, serve it fresh or you can store it into an air tight container.

Notes

• You can add nutmeg powder into the mixture if you like its taste.
• You can skip besan and suji if you are using coarse wheat flour.
• Add any dry fruits like almond, pistachios as per your taste.

3.5.3208

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