Churma Ladoo Recipe | Gujarati Churma Laddu (2024)

Churma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu with detailed photo and video recipe. Authentic and traditional wheat flour-based tasty ladoo recipe loaded with ghee, dry fruits and jaggery. It is traditionally prepared during the Ganesh Chaturthi or Diwali season and is typically served with friends and family. It mainly hails from the Gujarati Cuisine but has spread all over Indian cuisine particularly in Western India including Punjabi and Maharasthra Cuisine.

Churma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu with step-by-step photo and video recipe. Laddu or barfi recipes are super popular during the festival seasons of India. However, there are some seasonal or purpose-based sweets recipes that are prepared for particular Indian festivals. One such popular ladoo sweet recipe is churma laddu recipe known for its flaky texture. It is mainly prepared for Ganapathi and Deepavali festivals and served with family members.

I have posted numerous wheat flour-based laddu recipes, but this has to be a unique and tasty laddu. It is mainly due to the way it is prepared and the goodness of ghee and dry fruits in it. Basically, the wheat flour is first deep fried in ghee which is later crumbled to get the flaky and crumbly texture. It is later mixed with jaggery syrup and hot ghee which is eventually shaped like balls. Deep frying and mixing with ghee and jaggery syrup make it a unique and tasty ladoo recipe. I personally like the crumbly texture with the sweetness of jaggery. Basically, you would feel the same taste of aate ka halwa served in Gurudwara. I make these ladoo’s frequently, particularly with leftover roti’s, but do try this sweet and I trust you would certainly love it.

Furthermore some more related and additional tips, suggestions and variants to the gujarati churme ke laddu. Firstly, in this recipe, I have used coarse wheat flour which is typically used for roti or tandoori bread. It basically helps to get the crumbly texture as compared to the fine wheat flour which is used for phulka and chapati. Secondly, the same laddu recipes can also be prepared with white sugar or icing sugar. However, I choose jaggery to have a healthy twist to it. Lastly, to make it even more flavorsome, you may add a sun-dried coconut grate on top of the dry fruits. Adding coconut helps to add more flavour, but may reduce the shelf life.

Finally, I request you to check my other related Indian Sweets Recipes Collection with this post on churma ladoo recipe. It mainly includes my other related recipes like Panjiri Recipe, Dry Fruit Barfi Recipe, Banana Halwa Recipe, Gulab Jamun Recipe – Soft with Milk Powder, Lauki Ki Barfi Recipe – No Mawa Mithai, Rava Laddu Recipe, Peanut Katli Recipe – Cheaper Kaju Katli, Suji Ka Halwa Recipe, Thandai Barfi Recipe, Makhana Ladoo Recipe – No Sugar. Further to these, I would also like to add some more recipe categories like,

• Dessert Recipes
• Snacks Recipes
• Breakfast Recipes

Churma Ladoo video recipe:

Recipe Card for churma ladoo:

Churma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu

HEBBARS KITCHEN

Easy Churma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu

5 from 219 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course sweet

Cuisine gujarat

Servings 21 Servings

Calories 229 kcal

Ingredients

• ▢ 3 cup wheat flour, coarse
• ▢ ¾ cup ghee
• ▢ water, for kneading
• ▢ oil or ghee, for frying
• ▢ 3 tbsp almonds, chopped
• ▢ 3 tbsp cashew, chopped
• ▢ 3 tbsp raisins
• ▢ 2 cup jaggery
• ▢ ½ tsp cardamom powder
• ▢ 2 tbsp poppy seeds

Instructions

• firstly, in a large bowl take 3 cup wheat flour and ½ cup ghee. make sure to take coarse wheat flour, or add 2 tbsp fine rava if you are taking fine wheat flour.

• crumble and mix well making sure the flour is moist.

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• now add water as required and start to knead the dough.

• knead to a smooth and tight dough.

• now pinch a ball-sized dough and press shape with the fingers.

• place the muthia on a large plate.

• deep fry the muthia in medium hot ghee or oil.

• fry on low flame until the muthia turns golden brown and cooked from inside.

• drain off the muthia and allow it to cool completely.

• break into small pieces making sure the muthia is cooked from inside.

• transfer to the mixer jar and grind to a coarse powder.

• sieve the powder using a large holed sieve. keep aside.

• in a pan heat ¼ cup of ghee. add 3 tbsp almonds,3 tbsp cashew, and 3 tbsp raisins.

• roast on low flame until the nuts turn crunchy. keep aside.

• in the same ghee, add2 cup jaggery and mix well.

• stir and melt the jaggery without adding any water.

• transfer the melted jaggery over the ladoo mixture.

• crumble and mix well making sure everything is well combined.

• further add fried nuts,½ tsp cardamom powder, and 2 tbsp poppy seeds.

• mix well combining everything well.

• prepare the ladoo, if the mixture is dry you can add melted ghee.

• finally, churma ladoo is ready and can be enjoyed for a week.

Nutrition

Calories: 229kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 2mgPotassium: 63mgFiber: 1gSugar: 20gVitamin A: 0.01IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to make churma laddu with step by step photo:

1. firstly, in a large bowl take 3 cup wheat flour and ½ cup ghee. make sure to take coarse wheat flour, or add 2 tbsp fine rava if you are taking fine wheat flour.
   
2. crumble and mix well making sure the flour is moist.
   
3. now add water as required and start to knead the dough.
   
4. knead to a smooth and tight dough.
   
5. now pinch a ball-sized dough and press shape with the fingers.
   
6. place the muthia on a large plate.
   
7. deep fry the muthia in medium hot ghee or oil.
   
8. fry on low flame until the muthia turns golden brown and cooked from inside.
   
9. drain off the muthia and allow it to cool completely.
   
10. break into small pieces making sure the muthia is cooked from inside.
    
11. transfer to the mixer jar and grind to a coarse powder.
    
12. sieve the powder using a large holed sieve. keep aside.
    
13. in a pan heat ¼ cup of ghee. add 3 tbsp almonds,3 tbsp cashew, and 3 tbsp raisins.
    
14. roast on low flame until the nuts turn crunchy. keep aside.
    
15. in the same ghee, add2 cup jaggery and mix well.
    
16. stir and melt the jaggery without adding any water.
    
17. transfer the melted jaggery over the ladoo mixture.
    
18. crumble and mix well making sure everything is well combined.
    
19. further add fried nuts,½ tsp cardamom powder, and 2 tbsp poppy seeds.
    
20. mix well combining everything well.
    
21. prepare the ladoo, if the mixture is dry you can add melted ghee.
    
22. finally, churma ladoo is ready and can be enjoyed for a week.
    

Notes:

• firstly, make sure to knead the dough adding water as required. else the flour will be dry and will not get cooked.
• also, fry the muthia on low flame else the muthia will be undercooked from the inside.
• additionally, adding ghee makes churma ladoo tastier and flavourful.
• finally,churma ladoo recipe turns danedar when prepared with coarse wheat flour.