Churma Ladoo is one of the most popular and traditional Gujarati-style sweets, especially prepared as a prasad for Lord Ganesha during the Ganesh Chaturthi festival. These ladoos are known for their rich, delicious taste, soft texture, and irresistible aroma of ghee and cardamom.
In this recipe, I have prepared 151 Churma Ladoos using a simple and easy-to-follow method that is perfect for festive occasions, religious celebrations, and large gatherings. I will not only share the authentic ingredient proportions but also some foolproof tips and tricks to help you achieve the perfect texture, taste, and binding every time.
With the right ingredients, proper roasting, and a few important techniques, even beginners can make perfectly shaped, delicious, and market-style Churma Ladoos at home. These ladoos are rich, flavorful, and make a wonderful traditional sweet to prepare and share with family and friends during the festive season. Do give this traditional Gujarati Churma Ladoo recipe a try!
Key Tips for Making halwai style Gujarati churma na ladoo
Proportion Matters
- Use coarse wheat flour, also known as bhakhari no lot, to make Churma Ladoos. If coarse wheat flour is not available, you can mix some fine rava (semolina) with regular wheat flour to achieve a similar texture.
- For sweetness, I use jaggery and mishri in equal quantities. However, you can also make the ladoos using only jaggery or powdered sugar, depending on your preference. The total quantity of sweetness and ghee should each be half the amount of flour, when measured in grams or cups.
Muthiya – The Heart of Churma Ladoo
- The key to making perfect Churma Ladoos lies in preparing the right muthiya. Always knead a tight and firm dough for the muthiya. Avoid making a soft dough, as it can reduce the shelf life and may make the ladoos slightly sticky.
- Fry the muthiya on a low flame until they are completely cooked and crisp from the inside. Allow them to cool completely before grinding. Grind the muthiya using the pulse mode to get the right coarse texture. Finally, sieve the ground mixture to obtain smooth and evenly textured churma.
Mixing
- First, add the powdered sugar to the prepared churma mixture and mix well. Then add the melted jaggery and combine everything thoroughly. Adding melted jaggery helps it blend evenly with the churma.
- Finally, add hot melted ghee to the mixture. The hot ghee helps bind the churma properly and gives the ladoos their authentic, rich, and melt-in-the-mouth texture.
Storage Tips
- Store Churma Ladoos in an airtight container at room temperature. They stay fresh for approximately 20–25 days when stored properly. For a longer shelf life, you can refrigerate them, where they can last for up to a month.
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Recipe video
Halwai style Churma na ladoo recipe | Gujarati Churma laddu | Churma na ladva
Ingredients
- 3 kg coarse wheat flour
- 1.5 kg ghee
- 750 grm jaggery
- 750 grm mishri - sakar
- Water as required
- 1.5 cup besan
- 50 grm or ¼ cup cashews pieces
- 50 grm or ¼ cup badam pieces
- 50 grm or ¼ cup kismiss
- 50 grm or ¼ cup pistachio pieces
- 3 tbsp cardamom powder
- 1 tbsp jayphal powder
- Garnish with khus khus
- Oil for frying muthiya
Instructions
- In a mixing bowl, take 3 kg coarse wheat flour and add 1½ cups (250 g) melted ghee. Mix well until the flour holds together when pressed between your hands. Gradually add slightly warm water and knead into a tight dough, similar to the dough used for making muthiyas.
- Take a small portion of the dough and shape it into small muthiyas. Prepare all the muthiyas in the same way.
- Heat oil in a kadai and deep-fry the muthiyas on low flame until they become crispy and golden brown.
- Allow the fried muthiyas to cool completely. Then grind them finely in a mixer jar and sieve the mixture to obtain a smooth churma.
- Now, heat some ghee in a pan. Add chopped almonds, cashews, pistachios, and raisins. Roast for about 2 minutes or until the dry fruits turn slightly golden brown. Add the roasted dry fruits to the churma and mix well.
- In the same pan, add some ghee and 1½ cups besan. Roast the besan on low flame, gradually adding ghee, until it becomes light, fluffy, and slightly golden brown. Add the roasted besan to the churma and mix well.
- In a mixer jar, add 750 g sugar and grind it into a fine powder. Add the powdered sugar to the churma along with 3 tbsp cardamom powder and 1 tbsp nutmeg (jaiphal) powder. Mix everything well.
- In a kadai, heat the remaining ghee and add 750 g jaggery. Melt the jaggery on low flame. Once melted, add it to the churma mixture and mix thoroughly.
- While the mixture is still slightly warm, take a portion and shape it into round ladoos using your hands.
- Coat each ladoo with poppy seeds (khus khus).
- Serve these delicious Gujarati-style Churma na Ladoo, or store them in an airtight container. They stay fresh for up to 20 days at room temperature and up to 1 month in the refrigerator.
Notes
- Use coarse wheat flour for churma ladoo
- The proportion of sweetness and  ghee should be half of the wheat flour.
- Instead of ghee you can use oil while preparing muthiya.
- Knead a tight dough for muthiya.
- Make small-sized muthiya so they fry evenly from inside.
- Fry muthiya on a low flame.
- Grind muthiya using the pulse mode.
- Add ghee in batches and roast besan on a low flame until it turns golden brown.
- Adding roasted besan enhances the taste of the ladoo.
- Mix mishri (sugar powder) before adding ghee and jaggery.
- Melt jaggery on a low flame; do not cook on high flame, otherwise it will overcook.