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Churma na ladoo recipe | How to make churma na ladoo | Gujarati style churma na ladoo

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Indian sweets
Cuisine Indian
Servings 10 medium size ladoo

Ingredients
 

  • 2 cups coarse wheat flour
  • 4 tbsp oil
  • ¾ cup hot water
  • Oil for deep frying muthiya
  • 2 tbsp ghee + ½ cup hot ghee
  • ¼ cup chopped almonds
  • ¼ cup chopped cashews
  • 2 tbsp raisins
  • 1 cup jaggery
  • ½ tsp cardamom powder
  • ½ 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 and shape the dough in cylinders muthiya.
  • Now heat the oil pan, and fry the muthia till they are nice light brown in color.
  • Allow them to cool and grind them finely.
  • Sieve the grinded muthiya mixture.
  • Now heat ghee in a pan, add chopped almonds, cashews, 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 it softer and melt in mouth ladoo for a longer time.
  • Add cardamom powder, and 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.
  • Fry muthiya on medium heat.
  • sieve-grinded muthiya mixture for perfect churmu.
  • add melted jaggery so it will easily combine with churmu.
  • addition of hot ghee gives melt in mouth texture of ladoo.