Enjoy this authentic churma ladoo recipe made with a combination of flours, spiced with cardamom, and sweetened with jaggery.
In this Post:
- Why you’ll love this recipe
- Ingredients you need
- How to make Churma Ladoo?
- Tips for Recipe
- What to serve with Churma Ladoo?
- More Classic Mithai Recipes
Churma Ladoo is a popular Gujarati mithai.
If your family, has constant sweet tooth cravings, like ours, this delicious churma ladoo recipe will be your new favorite Indian sweet to enjoy with a cup of chai or share with friends and family.
You might even see it served with ghatiya (a salty snack); the combination of sweet and salty works!
Why you’ll love this recipe
This churma ladoo falls in the category of “better for you” Indian sweets.
It is made with a combination of wheat flour, semolina, and gram flour. It is sweetened with jaggery, an unrefined sugar.
- It has a crumbly yet tender texture that melts in your mouth
- Sweetened with jaggery syrup and flavored with cardamom – a classic flavor combination for any mithai!
- It goes perfectly with gathiya (a salty snack) and a cup of your favorite tea, such as adrak chai.
- Stays fresh in an airtight container for up to 2-3 weeks!
Recipes you’ll love
There are many desserts or mithai made with jaggery that are popular in many areas across India and Pakistan. If you’re looking for more Indian mithai recipes with jaggery, here are some of our favorites:
Ingredients & Notes
- Flour mixture – the base of this ladoo is made with equal parts of wheat flour, semolina, and besan (gram flour). The combination is what gives it a crumbly texture that still holds together.
- Jaggery or Gur – an unrefined sugar that is dark brown in color. It is usually sold as a solid block, which you can cut into pieces for this recipe. You can use jaggery powder if you prefer.
- Green Cardamom – this spice is often used in desserts and adds a floral note to this dessert.
- Gond – or Edible Gum – is often used in many traditional desserts. It doesn’t have a strong flavor, and if often added for its health benefits.
- Ghee – we recommend using ghee when making the churma laddo dough. You can either use homemade ghee or store-bought.
How to make Churma Ladoo? (Step by Step)
This recipe has two parts.
- We first make a fried dough made of a combination of flours.
- Then, we crumble it, combine it with sugar and cardamom, and finally shape it into a ladoo or ball.
Churma Mixture
In a bowl, mix the wheat flour, semolina, and besan. Add ghee or oil and mix well till crumbly; add a little water until the mixture makes a stiff dough. Set it aside for 15 -20 minutes.
In the meantime, grind the green cardamom if using whole cardamom pods.
Grind the almonds into a coarse powder. Grind the gond into a powder if using as well.
Add oil for deep frying in a pot and heat on low to medium heat.
While the oil is heating, start portioning your dough.
Take a small portion in your palm and close your fist so it will form a log shaped like your fist (called muthia).
Once the oil is hot, add a few pieces of dough or muthia. Let it cook for a few minutes, and turn it over once golden brown on all sides.
Use a slotted spoon to remove any excess oil and let it cool.
Once all the dough pieces are fried and cool, break them into pieces and grind them to get a coarse powder.
Assemble the Churma Ladoos
Add a cup of oil and jaggery to a pot on low heat. Make sure the jaggery is in small, similar-sized pieces so it cooks at the same time.
Once it melts and starts bubbling and turns into a jaggery syrup, add the Gund if using and cook for a couple of minutes.
Add the cooked flour mixture, ground green cardamom powder, dry fruits or raisins, and almond meal to the melted jaggery. Mix well to blend.
Let this mixture cool for a few minutes to handle it safely. But don’t let it cool down too much, as it will be difficult to shape the ladoos.
When you’re ready to make your ladoos, add white poppy seeds to a shallow plate.
Take a portion of the mixture in your hand, tightly make it into a small ball, and coat it with poppy seeds. You can use a spoon or scoop to measure the dough so that all your ladoos are the same size.
Recipe Tips
- Once cooled completely, store churma ladoos in an airtight container for 2-3 weeks at room temperature.
Churma Ladoos are delicate and fall apart if the jaggery syrup mixture has cooled down too much, or if the laddoo ball is not tight enough. When making the ladoos, work quickly while the mixture is still warm. And make sure to tightly roll the balls so the crumbs stick together.
When rolling the ladoos, make sure that the mixture is still warm, but cool enough to safely handle.
How to serve Churma Ladoo?
This classic mithai makes a great snack on it’s own with a cup of karak chai or adrak chai.
If you’re hosting friends and family, this would be a great addition to some other sweet and salty snacks. Here are some of our favorites:
If you try this recipe, we’d love to see it! Tag us on Instagram @thespicemess
Churma Ladoo
Ingredients
Churma Mixture
- ¾ cup wheat flour
- ¾ cup Semolina /Suji
- ¾ cup Besan/Chana Atta/Gram Flour
- ¼ cup oil or ghee
Churma Ladoo
- 1 lb Jaggery/Gur
- 1 teaspoon Green Cardamom Powder
- 10-12 Almonds
- ¼ cup Gum Arabic/Goond optional
- 2-3 tablespoons white poppy seed
- ¼ cup raisins
- 1 cup oil
Instructions
Churma Mixture
- In a bowl, mix the wheat flour, semolina, and besan. Add ghee or oil and mix well till crumbly; add a little water until the mixture makes a stiff dough. Set it aside for 15 -20 minutes.
- In the meantime, grind the green cardamom if using whole cardamom pods.
- Grind the almonds into a coarse powder. Grind the gond into a powder if using as well.
- Add oil for deep frying in a pot and heat on low to medium heat.
- While the oil is heating, start portioning your dough.
- Take a small portion in your palm and close your fist so it will form a log shaped like your fist (called muthia).
- Once the oil is hot, add a few pieces of dough or muthia. Let it cook for a few minutes, and turn it over once golden on all sides.
- Use a slotted spoon to remove any excess oil and let it cool.
- Once all the dough pieces are fried and cool, break them into pieces and grind them to get a coarse powder.
Assemble the Churma Ladoos
- Add a cup of oil and jaggery to a pot on low heat. Make sure jaggery is small pieces and all similar in size so it cooks at the same time.
- Once it melts and starts bubbling, add the Gund if using and cook for a couple of minutes.
- Add the cooked flour mixture, ground green cardamom powder, raisins, and almond meal. Mix well to blend.
- Let this mixture cool for a few minutes, just enough to handle it safely. But don't let it cool down too much, as it will be difficult to shape the ladoos.
- When you're ready to make your ladoos, add white poppy seeds to a shallow plate.
- Take a portion of the mixture in your hand, tightly make it into a ball shape, and coat it with poppy seeds. You can use a spoon or scoop to measure the dough so that all your ladoos are the same size.
- Once cooled, store churma ladoos in an airtight container for 2-3 weeks at room temperature.