Churma Ladoo

Name: Churma Ladoo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: rajasthani
Ingredients: 2 cup whole wheat flour; 4 tbsp ghee (2 tbsp for moyan and 2 tbsp for binding); 1 cup jaggery (grated); 0.5 cup water (for kneading, use as needed); 2 tbsp almonds (finely chopped); 2 tbsp cashews (finely chopped); 4 pcs green cardamom (seeds crushed)

RATING

4.6/5(175)

TASTE SCORE

9/10

Rich, crumbly ladoos made from roasted whole wheat dough, crushed fine and mixed with ghee, jaggery, and nuts. This Rajasthani sweet has a warm, toasty flavor and a melt-in-the-mouth texture that feels festive yet homely.

PREP

20m

COOK

25m

SERVES

1 PIECE

282 cal

SERVINGS

INGREDIENTS

For 8 servings

2 cupwhole wheat flour4 tbspghee · 2 tbsp for moyan and 2 tbsp for binding1 cupjaggery · grated½ cupwater · for kneading, use as needed2 tbspalmonds · finely chopped2 tbspcashews · finely chopped4 pcsgreen cardamom · seeds crushed

NUTRITION · PER SERVING

282

CALORIES · 1 PIECE

Protein5g · 7%

Carbs48g · 68%

Fat9g · 29%

Fiber4g

Sugar25g

Saturated fat4g

Cholesterol17mg

Sodium9mg

Potassium404mg

Phosphorus163mg

How we calculate →

METHOD · 7 STEPS

mix · ~3 min
Mix the flour and ghee.
Add whole wheat flour to a bowl and rub in 2 tbsp ghee until the mixture feels sandy and holds shape when pressed.
knead · ~10 min
Knead a firm dough.
Add water little by little and knead into a stiff dough. Cover and rest it for 10 minutes.
TIPKeep the dough firm, not soft, so the churma turns crumbly after frying.
fry · ~18 min
Cook the dough portions.
1.Divide the dough into 6 to 8 small portions and shape them into thick discs or muthiyas.
2.Heat a heavy pan on low heat and add the dough portions.
3.Cook, turning often, until they are deep golden and cooked through, about 15 to 18 minutes.
4.Remove them and cool completely.
TIPCook on low heat so the centers dry out properly without burning the outside.
prep · ~5 min
Crush the cooked dough.
Break the cooled pieces and grind or crush them into a coarse, even crumb. Transfer to a wide bowl.
mix · ~4 min
Mix the churma.
1.Add grated jaggery, chopped almonds, chopped cashews, and crushed cardamom to the crumb.
2.Warm the remaining 2 tbsp ghee until just melted.
3.Pour the ghee over the mixture and rub everything together until evenly combined.
TIPIf the mixture feels too dry to shape, add 1 tsp more warm ghee at a time.
assemble · ~5 min
Shape the ladoos.
Take small portions in your palm and press firmly to form 8 tight ladoos.
serve
Serve or store the churma ladoo.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the moyan into the flour well; if it clumps when pressed, the churma will fry up flaky and crumbly.
2
Keep the dough stiff, not soft, or the cooked muthiyas will stay bready instead of turning into a sandy crumb.
3
Cook the dough portions on low heat only; the outside should turn deep golden after the center has dried out fully.
4
Cool the fried pieces completely before grinding, otherwise steam will make the crumb gummy.
5
Grind to a coarse, even texture rather than a fine powder for the classic churma ladoo bite.
6
Add warm ghee to the jaggery mixture only after the crumb is ready, so it binds without melting the jaggery into wet patches.
7
Shape the ladoos while the mixture is still slightly warm; once fully cold, they may need a little extra melted ghee to hold.
8
Store in an airtight tin at room temperature so the ladoos stay crumbly and fragrant, not soft.