Ladoos are ball-shaped sweets popular in India. They are often served at festive or religious occasions in the form of Prasad or offering, especially during the Ganesh Chaturthi festival. In this recipe, I have talked about Churma Ladoos, which is a special delicacy of both Gujarat and Rajasthan. Also known as Kenkeche Ladoo in Marathi, and Churma na Ladwa in Gujarati, these ladoos are prepared from deconstructed churma. Traditional churma, sweetened with jaggery (gud) and sprinkled with dry fruits is shaped into ladoos. But in this recipe, I have used castor sugar (bura) instead of jaggery, as it ensures greater shelf-life and is better for preparing a big batch. Churma prepared by using sugar can be easily stored for about 14-15 days in an airtight container and can be used later. For best results, it is advisable to use coarsely ground wheat flour (aata). The dough balls should be fried carefully on low flame, as they burn easily. I have taken the liberty to add my special element coagulated milk (khoya), which makes the ladoos denser and rich in flavour. Cardamom powder (elaichi) gives a wonderful aroma, and the ladoos are sprinkled with chopped dry fruits for that extra crunch. Churma Ladoos can be served as a part of a thali (plate), along with another Rajasthan dish, Dal-Baati. Trust me; the stored churma will come in handy when the guests are left asking for more.
How to make Churma Ladoo
|Wheat flour (aata)||200 gram|
|Clarified butter (Ghee)||100 gram|
|Coagulated milk (khoya)||100 gram|
|Castor sugar (bura)||100 gram|
|Dry fruits, finely chopped||4-5 table spoons|
|Green cardamom (chhoti elaichi), powder||½ tea spoon|
- 1. Melt ½ cup of clarified butter and mix it in wheat flour. Make stiff dough using very little water.
- 2. Heat the rest of the ghee in a kadahi.
- 3. Make about 15-20 balls with the dough and lightly press them with back of your fingers. (shown in picture)
- 4. Fry them on low flame till they become golden brown in colour.
- 5. Let it cool completely and then grind them in blender.
- 6. Now mix coagulated milk (khoya), cardamom powder, dry fruits and sugar in it.
- 7. Mix well and make small laddos out of this mixture.
- 8. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.