Churma Ladoo is one of the most popular and traditional Gujarati-style sweets, especially prepared during Ganesh Chaturthi, the festival dedicated to Lord Ganesha. These wholesome and flavorful ladoos hold a special place in festive offerings and are often made as prasad (holy offering) to the deity. The recipe is simple yet rich, using just a few basic ingredients – coarse whole wheat flour, ghee, and jaggery – which together create an authentic, melt-in-the-mouth taste.
What makes churma ladoo truly special is the traditional halwai-style method, where wheat flour is first kneaded into a stiff dough, shaped into small muthiyas (dumplings), and then deep-fried slowly on a low flame. This ensures the muthiyas are evenly cooked from the inside and achieve the perfect texture. Once fried, they are coarsely ground and mixed with roasted gram flour, dry fruits, aromatic ghee, and jaggery to bring out that classic flavor and soft binding.
In this recipe, I will not only share the authentic ingredient ratio but also some foolproof tips and tricks to help you get the perfect texture, taste, and binding on your very first attempt. With the right steps and a little care, even beginners can prepare these delicious ladoos effortlessly at home. Do give it a try!
- Proportion Matters:
Use coarse wheat flour or bhakhari no lot for making ladoos. If coarse wheat flour is not available, mix some fine rava (semolina) with regular wheat flour. The proportion of jaggery and ghee should always be half the amount of flour when measured in cups. - Muthiya – The Heart of Churma na Ladoo:
The key to perfect churma ladoo lies in its muthiya. Always knead a tight dough for muthiya—avoid soft dough as it reduces shelf life and makes the ladoos slightly sticky. Fry the muthiya on a low flame until crisp, then let them cool completely before grinding. Grind on pulse mode to get the right texture. Sieve the ground mixture to achieve smooth churma. - Mixing:
Add melted jaggery to the churma so it blends easily. Finally, pour hot ghee into the mixture to give the ladoos their authentic, melt-in-the-mouth texture. - Storage Tips:
Store churma ladoos in an airtight container at room temperature—they stay fresh for 15–20 days. For longer shelf life, refrigerate them; they will last for up to a month.
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Recipe Video
Churma na ladoo recipe | Gujarati churma na laddu | churma ladoo
Ingredients
- 4 cup coarse wheat flour
- 2 cup jaggery
- 2 cup melted ghee
- 1 cup hot water or as required
- ¼ cup chopped cashews
- ¼ cup chopped almonds
- 2 tbsp chopped pistachio
- ¼ cup kismis
- ½ cup besan
- 1 tbsp cardamom powder
- 1 tsp jayphal powder
- Garnish with khus khus
- Oil for frying muthiya
Instructions
- In a mixing bowl, take 4 cups of coarse wheat flour and add ½ cup of melted ghee. Mix well until the flour binds between the hands. Add 1 cup of slightly hot water and knead into a tight dough for muthiya.
- Take a small portion of the dough and shape it into small muthiyas. Prepare all muthiyas in the same way.
- Heat oil and fry the muthiyas on low flame until they become crispy and golden brown.
- Allow them to cool, then grind them finely. Sieve the ground muthiya mixture.
- Now heat ghee in a pan, add chopped almonds, cashews, pistachios, and raisins. Roast for 2 minutes or until slightly brown, then add them into the churma.
- In the same pan, add ghee and ½ cup besan. Roast the besan on low flame, adding ghee gradually, until it puffs up and turns slightly golden brown. Add this to the churma.
- Also, add 1 tbsp cardamom powder and 1 tsp nutmeg powder, and mix well.
- In the same pan, add 1 cup ghee and 2 cups jaggery. Melt it, then add it into the churma and mix well.
- Now, shape the mixture into round ladoos with your hands and coat the ladoos with khus khus.
- Serve Gujarati-style Churma na Ladoo, or store them in an air-tight container. They stay good for 15 days at room temperature and up to 1 month in the refrigerator.
Notes
- Use coarse wheat flour for churma ladoo.
- The proportion of ghee and jaggery should be half of the wheat flour.
- 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.
- Melt jaggery on a low flame; do not cook on high flame, otherwise it will overcook.
- Churma na ladoo stay good into air-tight container for 1 month.