How To Make Rajasthani Churma Ladoo Recipe

See Recipe In हिन्दी (Hindi)

Churma Laddoo is a famous food of Rajasthan. It’s an easy churma ladoo recipe. Its generally made together with Dal Bati. Churma is made with wheat and generally prepared during Karwa Chauth and other vrats.

My other Indian Recipes:

• Bread Gulab Jamun,
• Aate Ka Halwa,
• Nariyal Ki Barfi,
• Moongdal Ka halwa,
• Meetha Daliya,
• Kuttu Ka Chilla

This Churma recipe in English will help you through Churma making Process.

It tastes great. Though it contains lots of sugar, but you can’t resist it after having one along with dal and bati.My other laddoo recipe: Gond Ke Laddoo.This Rajasthani food recipes in hindi with video will certainly make it easy for you to make churma at home easily.

Rajasthani Churma Laddoo Recipe

Churma Laddoo is a famous food of rajasthan. Its generally known as Dal Bati Churma. Churma is made with wheat and generally prepared during Karwa Chauth and other vrats.

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Course: Dessert

Cuisine: Indian Rajasthani

Keyword: Laddu, rajsthani churma laddu

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 60

Calories: 88kcal

Author: Reshu Drolia

Ingredients

• 500 gm Wheat Flour
• ½ cup Semolina Suji
• 250 powdered Sugar
• 250 gm Ghee
• Oil to fry
• 4-5 pieces cloves powdered
• 3-4 pieces Cardamom powdered

Instructions

• Combine the whole wheat flour, semolina, 3 tbsp of melted ghee in a deep bowl and mix well until you get a bread crumb texture.
• Add little lukewarm water at a time and knead to make stiff dough.
• Make the shape of patties from the dough with your palm or you can shape each portion into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
• Heat oil in a pan on medium heat making sure that oil does not get into a smoking point. Turn the flame to low and put sufficient balls at a time into the hot oil and fry these balls until it turns golden brown in colour. Turnover and cook for even cooking.
• Its takes time around 10-12 minutes to fry the balls as it should be get cooked from inside as well. So do not make the flame high to make the process fast. Allow the balls to turn brown gradually.
• Repeat the same process for rest of the balls.
• Once you finished frying all the balls allow them to cool completely. To make the cooling fast break the fried balls into smaller pieces and make it cools.
• Once it is completely cooled grind it using a mixer. Grind it a little coarse. I did it in batches as I used my small mixie jar.
• Take coarse powder out from the jar and sieve it to make evenly coarse powder for my laddoo .Big chunks should not be add to the laddoo so again I will take to the grinder and grind it.
• Take ghee in a pan and melt it on low flame. Once the ghee melts switch off the flame.
• Collect the mixture in a bowl, add powdered sugar, melted ghee, crushed cloves, cardamom powder, chop almonds and mix it well.
• Take small handfuls in your palm and roll them into round shape laddooos, if you find it difficult to shape the laddus, add a little melted ghee.
• Add dry fruits according to your taste
• You can make churma a day before and refrigerate it.
• Serve immediately or store in an air-tight container for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving.

See Recipe Video

Nutrition

Serving: 1pcs | Calories: 88kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Potassium: 12mg | Sugar: 4g | Calcium: 2mg | Iron: 0.5mg

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How To Make Churma Laddoo Recipe:

• Combine the whole wheat flour, semolina, 3 tbsp of melted ghee in a deep bowl and mix well until you get a bread crumb texture.
• Add little lukewarm water at a time and knead to make stiff dough.

• Make the shape of patties from the dough with your palm or you can shape each portion into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.

• Heat oil in a pan on medium heat making sure that oil does not get into a smoking point. Turn the flame to low and put sufficient balls at a time into the hot oil and fry these balls until it turns golden brown in colour. Turnover and cook for even cooking.

• Its takes time around 10-12 minutes to fry the balls as it should be get cooked from inside as well. So do not make the flame high to make the process fast. Allow the balls to turn brown gradually.
• Repeat the same process for rest of the balls.

• Once you finished frying all the balls allow them to cool completely. To make the cooling fast break the fried balls into smaller pieces and make it cools.

• Once it is completely cooled grind it using a mixer. Grind it a little coarse. I did it in batches as I used my small mixie jar.
• Take coarse powder out from the jar and sieve it to make evenly coarse powder for my laddoo .Big chunks should not be add to the laddoo so again I will take to the grinder and grind it.

• Take ghee in a pan and melt it on low flame. Once the ghee melts switch off the flame.

• Collect the mixture in a bowl, add powdered sugar, melted ghee, crushed cloves, cardamom powder, chop almonds and mix it well.

•  Take small handfuls in your palm and roll them into round shape laddoos, if you find it difficult to shape the laddus, add a little melted ghee.

• Add dry fruits according to your taste. You can make churma a day before and refrigerate it.
• Serve immediately or store in an air-tight container for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving.

You can add rose leaves to make gulab churma recipe. Pictureka

See Recipe In हिन्दी (Hindi)