CHURMA LADOO , is very famous Indian sweet. Deep fried Wheat Flour dough balls, mixed with Ghee (Clarified Butter) and Jaggery. Then shaped into ladoos. …Melt in mouth, rich in taste and need few ingredients..what else one need for a classic sweet. CHURMA LADOO is such a sweet one can easily make and such yummy taste ,one will never forget 🙂 🙂 Calorie Watchers please ignore this post 🙂 🙂 🙂
In order to get the best texture and flavor, use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the GHEE when they are fully cooked from inside and golden brown in color. Do not let them redden, or the flavor will change.
To make Churma ladoo is not lengthy process but You need so much of patience for this. As frying will take maximum time, we will fry it on slowest flame.
- 3 cup Whole Wheat Flour
- 1/2 cup Semolina
- 6-7 tsp Melted Ghee
- GHEE for frying
- 1.5 cup chopped Jaggery
- 1 tsp Cardamom Powder
- 1/2 tsp Nutmeg Powder
- 1/2 cup roughly crushed Almond
- Poppy Seeds – for garnishing
Mix Wheat Flour, Semolina and melted ghee. Knead a very stiff dough using little water. Take a portion of dough and Give shape as i shown in pic. Fry on slowest flame . Ghee should not be very hot while frying.
At time of frying make sure , its cooked from inside too. So Always flame should be low . keep changing side for even frying. Fry all the dough portion like this. and keep aside till cool.
Once cooled, break them into small pieces and blend in a mixer to a fine powder. Keep aside.
Heat 3 tbsp of ghee in a broad non-stick pan, add the Jaggery and 1 tbsp of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously.
Combine the Churma, melted Jaggery , crushed Almonds Cardamom powder and Nutmug Powder in a big bowl and mix very well. Allow the mixture to cool slightly.
Divide the mixture into equal portions and shape each portion into a round ball and roll in the poppy seeds till they are evenly coated from all the sides. At time of making ladoos , if you feel Churma mixture is very dry and can’t hold the shape then add 2-3 tbsp Milk.
Store in a air-tight container..
HAPPY COOKING 🙂 🙂