Chruma laddoo recipe with step by step pictures and quick recipe video
What are churma laddoo?
Churma Ladoo Recipe is a popular Haryanvi, Rajasthani, Bihari, Uttar Pradesh and Awadhi delicacy. It is coarsely ground wheat crushed and cooked with ghee and sugar. Rajasthani churma recipe is very popular and traditionally it is made by mashing up bajri or wheat flour baatis or rotis in ghee and jaggery.
In Rajasthan it is usually served with dal baati recipe. It is usually high in calories.
Earthy and divine! Wheat balls crushed, sweetened and bathed with ghee! Churma Ladoo Recipe, a must preparation at my place on the occasion of Ganesh Chaturthi, teej etc.
Let’s talk about the ingredients for churma laddoo
Well, there are many versions of Churma ladoo recipe step by step. I have prepared the baatis for Churma in the tandoor. You can also deep fry them or bake them. Further, you can use gram flour (besan) instead of whole wheat flour to make Churma laddu. I like my Churma/Churma ladoos plain. But for bhog (to please Gannu) I added dry fruits. They are optional. You can also flavour the Churma with any fruit pulp and essence, gulkand and so on. I personally like the Churma plain…it brings the earthiness, that is the thing I love about Tasty Churma.
It’s completely optional to bind the Churma into ladoos. You can keep it as it is or bind into ladoos. However, ladoos ask for more ghee.
CHURMA LADDOO RECIPE
Prep Time 10 Minutes
Cook Time 20 Minutes
INGREDIENTS FOR CHURMA LADDOO
- 1 cup wheat flour (aata)
- 1/4 cup semolina (sooji)
- 1/4 cup + 4 tbsp ghee
- Milk as required
- 1/4 cup bhoora/powdered sugar
- 10 almonds finely chopped
- 10 pistachios finely chopped finely chopped
- 6 cardamoms de-skinned and powdered
- Handful of chopped nuts for garnishing
HOW TO MAKE CHURMA LADOO FOR GANESH CHATURTHI
- In a bowl add 1 cup whole wheat flour, 1/4 cup semolina and 1/4 cup ghee.
Use milk to make the dough.
Make the semi-stiff dough.
Let the dough rest for 10 minutes.
After 10 minutes, re-punch the dough.
Make balls and flatten them.
Heat the tandoor. You can also deep fry them or bake them at 200 degrees for 10 minutes on each side.
Place the prepared baatis in the hot tandoor.
Cook on low flame.
Cook till the baatis turn golden brown. Flip and cook from the other side too.
Let them cool. Once they cool, break them into pieces.
Grind into a coarse powder.
Pass through a colander.
The texture should be as that of sand.
Also, pass 1/4 cup bhoora through the colander and add to the powdered baatis.
Add 10 chopped almonds, 10 chopped pistachios and 6 cardamoms de-skinned and powdered.
- Add 4 tbsp ghee.
- Bind into ladoos. Add more ghee as required.
- Bon appetite.
- Do not over-cook / under-cook the baatis
- Add melted ghee to the Churma to bind it into ladoos
Make it for bhog to the Lord.
I too make it for my Gannu along-with dal baati.
“Don’t tell Ganesha how big your problems are. Tell your problems how big your Ganesha is”
RAJASTHANI DAL BAATI RECIPE
Rajasthani food list is not complete without dal baati. It is not only prepared on special occassions in Rajsthan but is also comfort food for many because of the ease of its preparation. Whole wheat dumpling served with a mix dal makes for a wholesome meal which brings along the feel of festivity. Here is recipe for rajasthani dal baatiVIDEO.