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A classic Rajasthani sweet made from coarse whole wheat flour dumplings that are fried in ghee, crumbled, and then mixed with sugar and nuts. These ladoos are rich, grainy, and incredibly delicious.
Prepare the Dough
Shape and Fry the Muthiya
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A classic Rajasthani sweet made from coarse whole wheat flour dumplings that are fried in ghee, crumbled, and then mixed with sugar and nuts. These ladoos are rich, grainy, and incredibly delicious.
This rajasthani recipe takes 60 minutes to prepare and yields 8 servings. At 331.6 calories per serving with 7.74g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Prepare the Churma Mixture
Mix and Shape the Ladoos
Garnish and Set
Replace the powdered sugar with an equal amount of powdered jaggery (gur). Melt the jaggery with the binding ghee, pour over the churma, and mix quickly before it hardens.
Fry 2 tablespoons of edible gum (gond) in ghee until it puffs up. Crush it and add to the churma mixture for a crunchy texture and added health benefits, especially in winter.
Add 1/4 teaspoon of saffron strands (soaked in a little warm milk) or a tablespoon of dried rose petals to the mixture for a different aroma and flavor profile.
Packed with carbohydrates from flour and sugar, and healthy fats from ghee, these ladoos are a concentrated source of energy, traditionally consumed to replenish strength.
Ghee is a source of fat-soluble vitamins like A, E, and D, and contains butyric acid, which is beneficial for gut health. Consumed in moderation, it supports overall well-being.
The use of coarse whole wheat flour as the primary ingredient contributes dietary fiber, which is important for maintaining good digestive health.
One Churma Ladoo contains approximately 250-270 calories, depending on its exact size and the amount of ghee and sugar used. It is an energy-dense sweet.
Churma Ladoo is a traditional, indulgent sweet and is not considered a health food. It is high in calories, fat from ghee, and sugar. However, it provides quick energy, and the use of whole wheat flour adds some dietary fiber. It is best enjoyed in moderation as part of a balanced diet, especially during festivals.
Coarse whole wheat flour (ladoo or churma atta) is ground more coarsely than regular chapati atta. This specific grind is essential for the signature grainy and crumbly texture of Churma Ladoo. Using regular atta will result in a much softer, denser, and pastier ladoo.
This usually happens when there isn't enough binding agent. The amount of ghee needed can vary. Add a little more melted ghee, one tablespoon at a time, and mix until the mixture holds its shape firmly when pressed in your palm.
Absolutely. You can replace powdered sugar with an equal amount of powdered or grated jaggery. For best results, melt the jaggery with the binding ghee, then pour this liquid over the churma mixture. Mix quickly and shape the ladoos before the mixture cools and hardens.
Thanks to the generous amount of ghee which acts as a natural preservative, Churma Ladoos have a long shelf life. Store them in an airtight container at room temperature, and they will stay fresh for 2 to 3 weeks.