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Gud churma na ladoo | churma na ladoo without frying | Gujarati churma na ladoo

Churma ladoo is the most popular festival sweet of Gujarat made with coarse wheat flour, ghee, and jaggery. This ladoo is served at the โ€œGanesh Chaturthiโ€ festival of lord Ganesha. In this recipe, I share 3 ways of making ladoo muthiya without frying it. These methods are very easy and require less ghee to cook muthiya. Do try this easy and authentic ladoo recipe with a perfect ingredient ratio and a few no-fail tips that help you to make delicious churma ladoo on the first attempt.

The key to making delicious churma na ladoo at home are:
  • Use coarse wheat flour or bhakhari no lot for making ladoo. If you donโ€™t have coarse wheat flour at home then add fine rava into wheat flour for making ladoo.
  • Use a 2:1 ratio of flour and jaggery for making ladoo. But you can use jaggery according to your taste.
  • Cook muthiya or bhakhari on low-medium heat. So they become crispy and properly cooked from the inside.
  • Sieve-grinded muthiya mixture for perfect churmu.
  • Add melted jaggery so it will easily combine with churmu.
  • Lastly, add hot ghee into ladoo mixture to give melt in the mouth texture of it.
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Recipe video

Gud churma na ladoo | churma na ladoo without frying | Gujarati churma na ladoo

Author Nehas Cook Book
4 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 12 Ladoo

Ingredients
 

  • 2 cup coarse wheat flour
  • 4 tbsp oil
  • ยฝ cup hot water or as required
  • Ghee for roasting ladoo muthiya
  • 2 tbsp ghee + ยฝ cup hot ghee
  • ยผ cup chopped almonds
  • ยผ cup chopped cashews
  • 3 tbsp chopped pistachio
  • 2 tbsp raisins
  • 1 cup jaggery
  • ยฝ tsp cardamom powder
  • ยฝ tsp nutmeg jayphal powder
  • 2 tsp poppy seeds

Instructions

  • In a bowl, take coarse wheat flour and oil/ghee in it.
  • Mix and rub the oil and the flour together.
  • Add warm water gradually and knead tight dough.
  • Divide dough into 3 parts.
  • For the first method
  • Take small ball-sized dough and roll with thumb impression.
  • Heat appe pan and add some ghee in its cavity.
  • place the rolled muthiya in each mould of it.
  • Cook on low flame for 7-10 minutes on all sides.
  • For the second method
  • Take medium ball-sized dough and flatten it with your hand.
  • Add 1 tbsp ghee to a pan and place muthiya in it.
  • Shallow fry muthiya on low flame till it becomes crispy and properly cooked from both sides.
  • For the third method
  • Take slightly bigger ball-sized dough and roll it to medium thick bhakhari or roti on a rolling board using a rolling pin.
  • Roast on tawa on low-medium flame for 4-5 min.
  • Make muthiya with any method Allow them to cool and grind them finely.
  • Sieve the grinded muthiya mixture.
  • Now heat ghee in a pan, add chopped almond, cashews, pistachio, and raisins. Roast for 2 minutes or till it becomes slightly brown. Then add into churma.
  • In the same pan, add jaggery and melt it. Then add into churma and mix well.
  • Lastly, heat ghee in a pan and add directly to the churma. You can see the honeycomb effect on churma. It will help to make softer and melt in mouth ladoo for a longer time.
  • Add cardamom powder, nutmeg powder, and mix well.
  • Now with the hand give a round shape to ladoo.
  • Finally, roll ladoo into poppy seeds and serve.

Notes

  • Rub oil/ghee with flour and the proportion of oil should bind flour together in your hand.
  • Knead the very tight dough.
  • cook muthiya on low-medium heat.
  • addition of hot ghee give melt in the mouth texture of ladoo
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