Gujarati Churma Ladoo

Step by step Authentic Gujarati Churma Ladoo Recipe

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Gujarati churma ladoo is a cherished Indian dessert, loved for its rich flavor and traditional appeal. Made with just three main ingredients—whole wheat flour, ghee, and jaggery—this ladoo is a staple sweet during festive occasions, especially Ganesh Chaturthi.

Its rustic charm lies in its simplicity and authenticity. Serve these ladoos as a delightful end to any meal or enjoy them with a hot cup of masala chai for an indulgent treat.

Churma, a traditional sweet from Rajasthan, Gujarat’s neighboring state, is made from jaggery, ghee (clarified butter), and coarsely ground whole wheat flour. The culinary traditions of Gujarat and Rajasthan share many similarities, which is evident in their churma and churma ladoo recipes.

“Ladoo” or “Laddu” means round ball in Hindi. There is a saying that Lord Ganesha loves ladoos, whether they are made from whole wheat, rice flour, or other ingredients. In my family, we always prepare this ladoo for Lord Ganesha’s birthday, Ganesh Chaturthi. I usually don’t find this ladoo in shops known for their authentic Indian desserts.

However, those who have tasted my ladoo always say it’s the real traditional version. The main ingredients for this recipe are whole wheat flour, ghee, and jaggery, making it a simple three-ingredient recipe. I’ve also created two more recipes using these same ingredients: Whole Wheat Halwa and Sukhdi.

Now, let’s see how it’s made.

Gujarati Churma Ladoo Recipe

Gujarati churma ladoo is a beloved traditional sweet that combines the richness of ghee, the earthy sweetness of jaggery, and the wholesome texture of coarse whole wheat flour.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Indian
Servings 12 ladoos
Calories 230 kcal

Equipment

  • 1 Large mixing bowl
  • 1 Heavy-bottomed frying pan
  • 1 Ladle
  • 1 Grinder or food processor
  • 1 Small saucepan for heating ghee
  • 1 Plate for rolling ladoos in poppy seeds
  • 1 Spatula
  • 1 Airtight container for storage

Ingredients
  

  • 3 cups coarse whole wheat flour
  • 1 cup jaggery finely chopped
  • 1 cup ghee clarified butter
  • 2 tbsp powdered sugar optional
  • 1 tsp cardamom powder
  • 1/2 tsp nutmeg powder
  • 3 tbsp oil for shortening/moien
  • 2 tbsp poppy seeds for coating

Instructions
 

  • Prepare the Dough:
    In a large bowl, mix coarse whole wheat flour with 3 tbsp of oil for shortening. Use your fingertips to blend until the mixture has a breadcrumb-like texture.
    Close-up of hands kneading dough on a floured surface, with flour dust in the air
  • Bind the Dough:
    Heat water until warm. Gradually add the warm water to the flour mixture, just enough to bind the dough into a firm consistency. Avoid kneading; instead, gently press the dough together.
    Close-up of water being poured into flour in a mixing bowl, beginning the dough preparation
  • Shape Dumplings:
    Divide the dough into equal portions and shape into flattened patties or dumplings. Ensure they are thick enough to hold their structure during frying.
    Close-up of hands shaping dumpling dough pieces on a flour-dusted wooden tray
  • Fry Dumplings:
    Heat oil in a heavy-bottomed frying pan. Fry the dumplings on low flame for 5-7 minutes until golden brown. Then, fry for an additional 30 seconds on high flame for a crisp finish.
    Remove and let the dumplings cool completely.
    Frying Churma Ladoo
  • Prepare Churma:
    Break the cooled dumplings into smaller pieces by hand. Use a grinder to process them into a fine powder. Re-grind any larger chunks to ensure consistency.
    close-up of a black bowl filled with crumbly churma mixture, ready for ladoo preparation
  • Combine with Jaggery:
    In a large bowl, mix the churma powder with finely chopped jaggery. Blend thoroughly to evenly distribute the sweetness.
  • Add Ghee and Spices:
    Heat ghee in a small saucepan until it is hot enough to form bubbles when poured into the mixture. Pour the hot ghee over the churma-jaggery mixture and mix well.
    Add powdered sugar (optional), cardamom powder, and nutmeg powder. Stir until fully incorporated.
    A hand pouring melted ghee from a small cup into a pot of churma mix, with the mixture topped with powdered ingredients and garnished with herbs
  • Shape the Ladoos:
    While the mixture is still warm, shape it into round balls using your hands or molds.
    Instructions for Making Gujarati Churma Ladoo
  • Coat with Poppy Seeds:
    Roll each ladoo in poppy seeds immediately after shaping to ensure the seeds adhere to the hot ghee coating.
    Close-up of churma ladoos coated with poppy seeds, arranged in a dark bowl
  • Serve and Store:
    Serve immediately or store in an airtight container at room temperature for up to 15 days.
    Gujarati Churma Ladoo

Video

Notes

Nutritional Information (Per Ladoo)

  • Carbohydrates: 23g
  • Protein: 3g
  • Fat: 14g
Keyword GujaratiSweets, IndianDesserts, TraditionalRecipes

Notes

Gujarati Churma Ladoo Ingredients Infographic
Ingredients for the perfect homemade Gujarati Churma Ladoo
  • You can store these churma ladoos in an airtight container at room temperature for up to 15 days. No need to refrigerate them.
  • Potato curry, roti (Indian flatbread), dal (lentil curry), and rice make a perfect complement to this dessert.

There are different variations of this dish. Some people make roti from whole wheat and then add jaggery and ghee to it.

Others fry the churma dumplings in ghee, boil the jaggery in ghee, combine them, and then shape them into ladoos. Try whichever method you are comfortable with, but in the end, you will have a masterpiece.

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