Churma Laddu

Churma Laddu

Churma Laddu

Shilpa Vithalani Kothari
A traditional and rustic sweet dish made primarily from coarsely ground wheat flour, ghee (clarified butter), and jaggery (unrefined sugar). Churma is often prepared during special occasions and festivals.
Course desert, Sweet dish
Cuisine Gujarati, Indian
Servings 25 pieces
Calories

Ingredients
  

  • 500 GMs Wheat flour
  • 460 GMs Jaggery you can adjust it in case you want to increase or decrease the sweetness
  • 1 Tspn Nutmeg (Jaifal)
  • Ghee for frying as required
  • 180 GMs Ghee for jaggery syrup you can reuse the ghee used for frying
  • as required Poppy seeds For garnishing

Instructions
 

Churma

  • Take wheat flour, add warm ghee and warm water to bind the hard dough
  • Divide the hard dough in small oval shaped rolls (make sure they are not too thick)
  • Heat ghee in wok and deep fry the rolls made on medium flame. Frying on medium flame will ensure the rolls are cooked inside.
  • This should be the color of the fried rolls. Nice golden brown.
  • Once the rolls are fried, break them with hand in pieces so that they can cool down completely.
  • Once the rolls cool down, add it to mixer grinder and make a coarse powder. Sieve it to ensure there are no big pieces left. If you find any big pieces grind them again.
  • Add nutmeg powder to this Churma prepared.

Preparation of Jaggery syrup

  • Heat Ghee in wok or thick bottom pan.
  • Add jaggery to it and stir continuously.
  • Once we see these bubbles in ghee and ghee and jaggery forms homogenous mixture, take it off flame.

Final Assembly

  • Add the syrup to the prepared churma as soon as you take it off the flame.
  • Mix this mixture with spatula (as it will be very hot). Wait for it to cool down slightly.
  • Use a measuring cup to ensure you get all laddus of similar size.
  • Press the mixture between your palms to make a tight ball.
  • Apply Khas Khas (poppy seeds) for garnishing while its still hot so that it would stick to laddus.
  • Roll all the laddus and keep them aside.
  • Store into an air tight container after it cools down completely.
  • You can enjoy your laddus for as long as 3 weeks.

Video

Keyword Desert, Festival, Special Sweet, Sweet dish, Wheat Flour
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