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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