Churma Ladoo
Veg
Coarsely crushed wheat flour roasted in ghee with jaggery, cardamom, and poppy seeds, shaped into large round balls — the sweet component of the dal-baati-churma trinity. Intensely rich from the ghee and jaggery, eaten in small amounts as a dessert course after the savoury meal.
Cuisines
Rajasthani
Marwari
Best for
Dessert
Snacks
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Whole wheat flour |
|
1/4 cup | Ghee , for frying |
|
1/2 cup | Sugar , powdered |
|
1/4 teaspoon | Cardamom , powder |
|
2 tablespoons | Nut , chopped (almonds, cashews) |
|
1 pinch | Saffron , strands |
|
1/4 cup | Milk , warm |
Instructions
- 1 In a mixing bowl, combine whole wheat flour and 1/4 cup ghee. Mix well to form a crumbly texture.
- 2 Add warm milk gradually to the mixture and knead into a firm dough.
- 3 Divide the dough into small portions and shape them into round balls or muthiyas.
- 4 Heat 1/2 cup ghee in a deep pan and fry the muthiyas on low heat until they turn golden brown. Remove and let them cool.
- 5 Once cooled, crumble the fried muthiyas into a coarse powder using your hands or a food processor.
- 6 In a large bowl, combine the crumbled mixture with powdered sugar, cardamom powder, chopped nuts, and saffron strands.
- 7 Mix well and shape the mixture into small, round ladoos.
- 8 Allow the ladoos to set for a few hours before serving.
Tips
For a richer taste, you can add more ghee while shaping the ladoos.