Churma Ladoo Recipe, Easy Churma Ladoo Recipe.

Churma ladoo is the most popular ladoo all over India. Churma ladoos are mostly popularly found in region like Haryana, Rajasthan, Uttar Pradesh and Awadhi.

It is coarsely ground wheat crushed, cooked with ghee and jaggery or sugar. Traditionally it is made by mashing bajari or wheat flour in ghee and jaggary.

In Rajasthan this delicacy is served with dal baati. It is also prepared during festive occasion.
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Step By Step Method

1. Take a pan, allow it to become hot.
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2. Add ghee to it.
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3. Melt the ghee.
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4. Take wheat flour (pounded coarsely) in a large flat vessel.
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5. Pour two big spoon melted ghee to it.
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6. Mix well until you get a crumb texture.
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7. Add luke warm water or milk and knead to a stiff dough.
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8. Divide the dough into the shape of muthiya or elongated shape.
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9. The muthiya or elongated shape dough is ready to fry in pre- heated ghee.
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10. Fry the muthiyas in pre-heated ghee on medium flame.
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11. Fry till golden brown and crisp.
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12. Let it cool for a while.
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13. Crush the fried muthiyas in the mixer.
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14. Remove the crushed mixer in the same large flat bowl, add to it chopped almonds, cashewnuts, raisins and cardamon powder.
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15. Heat a pan, add two tablespoon ghee, grated jaggery and melt the jaggery.
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16. Pour the melted jaggary to the flour.
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17. Add the remaining melted ghee to the flour mixture.
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18. Combine all well rubbing it between your hands.
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19.Once you feel the mixture is reasonably soft, grease your hands with ghee and using the palm of your hands, divide the mixture into equal portions, take two inch diameter balls to make the ladoos and shape each portion into a round lemon size ball with palm of your hand, if it is not forming a ball then add ghee as required in the flour and shape the ladoo evenly
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20. Here is the shape of ladoo.
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21. Roll in the poppy seeds till they are evenly coated from all the sides.
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22. Churma ladoos are ready to serve.
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Preparation Time: 25 minutes
Cooking Time: 15 minutes
Serves: 10-12

Ingredients:
  • Wheat flour- 1 kg (coarsely ground)
  • ghee- 400 gm
  • jaggery- 750 gm (grated)
  • cardamon powder- 1 tsp
  • cashew nuts- 2 tbsp
  • almond- 2 tbsp
  • raisin- 2 tbsp
Method:
  1. Take a big flat vessel, add coarsely ground wheat flour, half cup ghee, mix well till form crumb texture. 
  2. Knead it adding lukewarm water or milk into a stiff dough.
  3. Divide the dough into the shape of muthiya or elongated shape.
  4. Heat two cups ghee, heat the ghee till it is pre-heated and fry the muthiya or elongated shaped dough till crisp and golden brown on medium flame. Remove the fried muthiya on absorbent paper and allow it to cool.
  5. Now again coarsely grind the muthiya in mixer and remove it in same big flat vessel.
  6. Now heat a pan add two tablespoon ghee, add grated jaggary to it and melt it.
  7. Add the melted jaggery to the crushed muthiya, combine well rubbing it between your hands.
  8. Also add the chopped almond, cashew nuts, raisins and cardamon powder mix all together well.
  9. Once you feel the mixture is reasonably soft, grease your hands with ghee and using the palm of your hands, divide the mixture into equal portions, take two inch diameter balls to make the ladoos and shape each portion into a round lemon size ball with palm of your hand, if it is not forming a ball then add ghee as required in the flour and shape the ladoo evenly, can also use ladoo mould to prepare ladoo. 
  10. Take poppy seeds in a plate separately and roll the ladoos to it immediately so that they will stick to churma ladoo and roll in the poppy seeds till they are evenly coated from all the sides.
  11. Churma ladoos are ready to serve.
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Notes:
  • Once ladoo surface is cooler or harder, poppy seeds cannot stick on it, roll the ladoos to it immediately so that they will stick to churma ladoo and roll in the poppy seeds till they are evenly coated from all the sides.
  • Can add jaggery as per taste.
  • If using mould to shape ladoo then grease the mould with ghee before use.
  • You can store this churma ladoo in air-tight container for a week.
Tags:
Indian, Bihar, Awadh, Uttar Pradesh, Rajasthan, Haryana.

Author:
Mrs Smiley. B. Sarabical.

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