This homemade churma ladoo tastes just like the ones lovingly prepared by mom or grandma! Made without deep-frying, these wholesome ladoos are naturally sweetened with jaggery and offer a rich, soft texture that simply melts in your mouth. Every bite is loaded with crunchy nuts and chewy raisins, making it a delightful blend of tradition and comfort.
❤️ About This Churma Ladoo Recipe
Churma Ladoo (or Laddu) is a time-honored Indian sweet that holds a special place in the culinary traditions of Gujarat and Rajasthan. Known as “churma na ladva” in Gujarati, this wholesome treat varies slightly in preparation across regions.
Gujarati vs. Rajasthani Style: While the Rajasthani version typically uses powdered sugar to sweeten the ladoos, the Gujarati rendition favors jaggery, giving it a deeper, earthy sweetness and added nutritional value.
A Nutritious Treat: Made using whole wheat flour, jaggery, pure ghee, crunchy nuts, and plump raisins, these ladoos are more than just delicious—they’re packed with nourishment. Rich in healthy fats, protein, iron, and essential minerals, they serve as an energizing and satisfying snack, especially great for growing kids or anyone needing a quick boost of wholesome energy
When Churma Ladoo Is Made?
- Traditionally in Gujarat, churma ladoo held significant cultural importance and were specially prepared during auspicious events such as weddings, funerals, and religious ceremonies. It was customary for Brahmin women to be invited into the home to prepare these sacred sweets as part of the prasad offering. While this custom has faded over time, today anyone can make and enjoy these wholesome ladoos.
- In modern Gujarat, churma ladoo continue to be cherished and are often made during festivals like Ganesh Chaturthi, where they are offered as bhog (prasad) to Lord Ganesha, alongside a variety of festive delicacies prepared in His honor.
- In Rajasthan, churma ladoo are an essential part of traditional feasts, especially when served with dal bati churma. These ladoos are commonly prepared during major festivals such as Diwali, Karwa Chauth, and other fasting (vrat) days, symbolizing celebration and devotion.
How Churma Ladoo Is Made Traditionally?
- Preparing the Dough: Begin by mixing coarse wheat flour with a small amount of semolina (rava) and besan (gram flour). Add a touch of oil and just enough water to form a firm, stiff dough that holds its shape well.
- Forming the Shapes: Pinch off small portions of the dough and shape them into oval or cylindrical pieces called muthia or bati. Gently create a shallow dip in the center of each piece—this helps them cook uniformly and ensures even heat distribution throughout.
- Frying the Dough Pieces: Traditionally, these shaped dough pieces are slowly deep-fried in pure ghee until they turn golden brown and crisp on the outside.
- Making the Churma and Forming Ladoos: After cooling, the fried dough is crushed or ground into a coarse powder. Warm ghee, jaggery syrup, and roasted nuts are then mixed in to create a rich, flavorful mixture. This is shaped into round ladoos and optionally rolled in poppy seeds (khuskhus) for a final touch.
Traditional Vs My Recipe:
- • But does that mean it’s lower in ghee? Not at all! While the dough portions (muthia) are baked instead of deep-fried, the quantity of ghee remains unchanged. You still need that generous amount to get the signature richness and melt-in-the-mouth texture.
- In the traditional frying method, a portion of ghee gets absorbed into the dough during the frying process, which means you’ll need to add comparatively less ghee while preparing the final ladoo mixture.
- On the other hand, when using the no-fry method (like baking), the dough tends to dry out more. As a result, you’ll need to add extra ghee later to achieve the right texture and binding for the ladoos.
- So, to clear the misconception—skipping the frying step doesn’t mean these ladoos are lighter or lower in
- My recipe has two big advantages: (1) You skip the hassle of deep frying—no splattering, no leftover ghee to deal with. (2) Baking is hands-free! Once the dough is in the oven, you’re free to multitask—prep the remaining ingredients, tidy up the kitchen, or get started on other cooking.
🧾 Ingredient Notes
- Coarse Wheat Flour (Bhakri Flour): Often labeled as bhakri atta, this flour has a slightly gritty texture and is readily available at most Indian grocery shops.
- Semolina & Besan: Just a hint of semolina (sooji) and chickpea flour (besan) goes into the dough for added texture.
- Neutral Oil: A mild-flavored oil like sunflower, safflower, corn, or canola is used as moyen (fat) in the dough-making step.
- Warm Water: Always use lukewarm—not cold or room temperature—water to bring the dough together smoothly.
- Spices – Nutmeg & Cardamom: These warming spices lend a beautiful fragrance and subtle depth to the ladoos.
- Jaggery: Use any variety you prefer—whether it’s powdered, Kolhapuri blocks, or traditional desi gur. All work well to sweeten the mix.
- Dry Fruits & Raisins: I like to add a mix of chopped almonds, cashews, and a handful of raisins for texture and richness.
- Ghee: This is key for binding the ladoo and infusing it with that signature rich, melt-in-the-mouth flavor.
- Poppy Seeds (Khuskhus): A light roll in poppy seeds gives the ladoos a festive, traditional finishing touch.
👩🍳 How To Make Churma Ladoo? (Pics)
Making Dough:
1) In a mixing bowl, combine coarse wheat flour, besan (gram flour), and semolina. Thoroughly mix the dry ingredients to ensure they’re evenly blended throughout the mixture.
2) Add oil.
3) With your fingertips, lightly work the oil into the flour until the mixture takes on a grainy, sand-like texture with a crumbly consistency.
4) To check if the oil is well incorporated, squeeze a small amount in your hand — it should hold its shape yet easily break apart.
5) Gradually add warm water, one to two tablespoons at a time, and begin forming the dough.
6) Avoid pouring all the water at once; add slowly to control the consistency.
7) Gather the mixture and begin kneading it by pressing it forward with the heel of your palm, forming a cohesive dough.
8) The finished dough should be firm, with visible cracks. It’s not meant to be smooth or soft.
Shaping & Cooking Dough:
- Set your oven to preheat at 350°F (180°C) and allow it to warm up for a minimum of 10 minutes.
- Prepare a baking tray by lining it with parchment paper so it’s ready when you are.
1) Pinch off a portion of the dough roughly the size of a lime and shape it into an oval.
2) Use your palm and fingers to gently press the oval, creating shallow indentations—this traditional shape is known as muthia in Gujarati.
3) Shape the rest of the dough portions in a similar manner and neatly arrange them on the parchment-lined tray, leaving a little space between each for even baking.
4) Place the tray into the oven that’s already been preheated and let the dough bake undisturbed for 20 minutes.
5) Flip each muthia carefully and bake for an additional 10 minutes until evenly golden.
6) To check for doneness, break one open—it should be fully baked inside with no raw dough. Let all the muthia cool down completely before proceeding.
Making Ladoo Mixture:
1) Once the baked muthia have cooled completely, break them into chunks and transfer them to a food processor jar.
2) Process on high speed until the mixture turns into a coarse powder.
3) Sift the powdered mixture through a fine sieve. Return any larger bits to the processor and grind again. Keep repeating the process until the entire mixture sifts through easily without any resistance.
4) It has to be fine yet coarse churma powder form. Add cardamom powder and nutmeg, and mix well.
5) Heat a tablespoon of ghee in a small pan over low to medium flame until it melts and turns aromatic.
6) Fry with stirring constantly until golden brown.
7) Toss in the raisins next.
8) They’ll begin to puff up within a few seconds.
9) Immediately pour the fried dry fruits and ghee into the churma mixture.
10) Combine everything thoroughly using a spoon or spatula, making sure the nuts and ghee are well incorporated throughout the churma.
11) In the same pan, add the jaggery pieces.
12) Keep stirring gently over medium heat until the jaggery melts completely into a smooth syrup.
13) The moment it liquefies, immediately pour it over the churma mixture.
14) Using your fingers, mix the jaggery into the mixture.
15) Press and level the mixture flat across the bowl for even absorption.
16) In the same pan heat the remaining ghee on medium heat.
17) Make sure the ghee is hot and pour it gradually all over the surface—avoid pouring it in just one spot
18) It should crackle on contact and create a bubbling, honeycomb-like effect—that’s exactly what you want, a sign the ghee is perfectly hot.
19) Mix everything with a spatula and let the churma mixture cool down to touch.
Shaping Ladoo:
1) For the classic round shape, scoop about 2 tablespoons of the ladoo mixture. Firmly press it between your palm and fingers to form a smooth, round ball.
2) Gently roll this ladoo in poppy seeds (khus khus) to lightly coat the surface.
3) For a molded design, lightly grease the inside of your ladoo mold with ghee to prevent sticking. Sprinkle a pinch of khus khus inside the mold..
4) Fill the mold with the prepared mixture, pressing it down firmly and leveling the top for a neat finish.
5) Carefully unmold by tapping it out onto a plate — it should release effortlessly.
6) Continue shaping the remaining mixture in the same manner, alternating between styles if desired.
💭 Expert Tips For Making Churma Ladoo
- Opt for coarse wheat flour, also known as bhakri flour, to achieve the ideal crumbly and rustic texture essential for authentic churma ladoos.
- Always use warm water while kneading the dough—cold or room-temperature water won’t yield the desired firmness.
- The quantity of water needed can vary, so begin with a small amount and gradually add more while kneading until the dough comes together.
- The dough should be firm and stiff. A soft dough will take longer to bake and may develop uneven brown spots, which can affect the ladoo’s final taste.
- When melting jaggery, just let it liquefy—avoid boiling or cooking it further to preserve its natural flavor.
- Make sure the ghee is piping hot before pouring it over the mixture. You’ll notice a honeycomb pattern if it’s hot enough—this is key for a perfectly roasted taste.
- Instead of pouring all the hot ghee in one spot, drizzle it evenly across the entire surface for uniform flavor distribution.
- Storage tip: Store churma ladoos in an airtight container at room temperature for up to 10–15 days. If refrigerating for longer shelf life, allow them to come to room temperature before serving for the best texture and flavor.
