Rajasthani Churma Ladoo Recipe is a sweet dish popular in the state of Rajasthan. This sweet is part of the famous Dal Bati Churma. In the region, they make this Churma with wheat and prepare it during different Indian Festivals like Karwa Chauth, Diwali, etc.
Churma Laddu tastes silky when you start enjoying it. To make this laddo, we powder the fried dough and make it into ladoos. When the last time I made it, it was while making the Dal Baati Churma combination.
This time I made these laddus while making the Rajasthani Tikkar aur Sabzi Thali where I featured Tikkar Roti along with Rajasthani Pakoda Kadhi, Gobi Masala. We enjoyed the whole spread.
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Step By Step Pictures to make this Rajasthani Churma Ladoo
Take a wide bowl with wheat flour, rava, 3 tbsp of melted ghee. Mix well until you get a crumbly texture.
Knead to a stiff dough using lukewarm water as required. Add slowly so that you use just what's required.
Once done, divide into small balls and flatten it as a mathri.
Heat oil in a kadai and deep fry on low flame until it turns crispy. It should get done in about 10 mins.
Repeat until you complete the entire batch. Allow the crispies to cool down.
You can also break the fried pieces into smaller pieces.
Take in batches and grind to a coarse powder.
Transfer to a bowl. Once all the fried mathris are powdered, spread on the bowl and add powdered sugar, spice powders and mix well.
Add melted ghee to the mix and quickly combine well.
Take a small handful of this mixture and tightly shape into a ball. Add more ghee if the balls don't retain its shape.
You can add choice of your dry fruits to this mixture too.
This laddo can be made ahead and refrigerated as well. You can slightly warm it in microwave before serving.
Recipe
Rajasthani Churma Laddoo Recipe
Ingredients
- 500 grams Wheat Flour
- 1/2 cup Semolina / Rava
- 250 powdered Sugar
- 250 grams Ghee
- Cooking Oil for deep frying
- 4-5 pieces Cloves powdered
- 3-4 pieces Cardamom powdered
Instructions
- Take a wide bowl with wheat flour, Rava, 3 tbsp of melted ghee. Mix well until you get a crumbly texture.
- Knead to a stiff dough using lukewarm water as required. Add slowly so that you use just what's required.
- Once done, divide it into small balls and flatten it as a mathri.
- Heat oil in a kadai and deep fry on low flame until it turns crispy. It should get done in about 10 mins.
- Repeat until you complete the entire batch. Allow the crispies to cool down.
- You can also break the fried pieces into smaller pieces.
- Take in batches and grind to a coarse powder.
- Transfer to a bowl. Once all the fried mathris are powdered, spread on the bowl and add powdered sugar, spice powders and mix well.
- Add melted ghee to the mix and quickly combine well.
- Take a small handful of this mixture and tightly shape it into a ball. Add more ghee if the balls don't retain their shape.
- You can add a choice of your dry fruits to this mixture too.
- This laddo can be made ahead and refrigerated as well. You can slightly warm it in the microwave before serving.
Radha says
This is an amazing one that I can't say no! Love it!
Suma Gandlur says
Such a classic treat! Absolutely love churma laddus. In fact, I have some laddus in my refrigerator now.
Srividhya Gopalakrishnan says
I have made dal baati too but churma and this ladoo is still on my to-try list. I love the entire Rajasthani menu that you mentioned here. Amazing laddu for Diwali.
Vaishali says
Choorma Ladoo is one of my personal favourite. , t is one ladoo that we make most often . I have never refrigerated these ladoos , they stay good outside for a long time , though the taste definitely improves if you warm them before eating .