Churma Laddu
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.
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
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