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Churma Ladoo Recipe

April 5, 2017 by Antonet Roajer

churma ladoo

Churma ladoo is a popular Indian sweet with deep fried baati, jaggery, and ghee. It is easy and simple to make in just a few minutes if you leftover baatis handy.

baati dough

Healthy Churma Ladoo:

Traditionally, churma ladoo is made with deep fried baatis. Baati is a popular Rajasthani dish with wheat flour, sooji and ghee. You can bake or deep fry the baatis. For making churma ladoos deep fried baatis works well. I made baatis in the paniyaram pan (appe pan) without deep frying, the baatis turned out well just like the deep fried ones. Check out the recipe for baati. You can even add any of your favorite dry fruits and nuts in this ladoo that adds an extra nutrition and taste to the ladoos.

Smart Cooking Tips:

1. I made baatis in the paniyaram (appe pan), you can deep fry in the oil or ghee too.

baati using appe pan

2. For binding the ladoos I used warm milk, you can use warm ghee that helps to keep the ladoos good for a couple of weeks. If you are using milk as I did consume the ladoos within 3 days.

baati

3. I add the chopped almonds and raisins in the ladoo. You can add cashew nuts or any of your favorite nuts.

churma ladoo

4. Shape the ladoos when the jaggery is warm enough to handle by your hard. If the jaggery gets cooled down then it would become hard and difficult to mix with the other ingredients.

Churma Ladoo
How to serve churma ladoo?

Serve churma ladoo as a snack or dessert.

5 from 2 votes
churma ladoo
Print
Churma Ladoo Recipe
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Churma ladoo is a popular Indian sweet with deep fried baati, jaggery, and ghee. It is easy and simple to make in just a few minutes if you leftover baatis handy. 

Course: Snack
Cuisine: Indian
Servings: 5
Author: Antonet Roajer
Ingredients
  • 1 cup Wheat Flour (atta)
  • 0.25 cup Sooji (rava)
  • 0.50 tsp Salt
  • 6 tbsp Melted Ghee
  • 0.25 tsp Ajwain
  • 3 to 4 tbsp Water (for kneading dough)
  • 0.50 cup Jaggery
  • 10 no Chopped Almonds
  • 10 no Raisins
  • 2 tbsp Milk (for binding ladoos)
  • 1 no Cardamom
Instructions
  1. In a bowl, add wheat flour, sooji, salt, ajwain and mix well. Add 4 tbsp of melted ghee and mix well. Add water little by little and knead a firm dough. Cover and set the dough for at least 10 - 15 mins.

  2. Divide the dough into small balls and make a dent in the center gently as I shown in the picture using your thumb finger.

  3. Heat a few drops of oil or ghee in each mold in the paniyaram pan and place the rolled balls in the molds.

  4. Cover and cook over a low heat on both the sides until the baatis gets cooked thoroughly. It should be hard on both outside and inside.

  5. Break the baatis into small pieces, allow to cool thoroughly and grind to a fine powder using a food processor or mixer.

  6. In a pan heat the remaining 2 tbsp ghee, add powdered jaggery and cook until the jaggery gets meltdown completely.

  7. Combine the powdered baatis, melted jaggery, chopped nuts, freshly crushed cardamom or cardamom powder, raisins and mix well using a spoon or spatula. Add warm milk little by little and shape them into small balls when the mixture is warm enough to handle by your hand. Serve or store in an airtight container.

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Related

Filed Under: Dessert, Kids, Snacks, Vegetarian Tagged With: easy, healthy, indian, ladoo, snack, sweet

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Comments

  1. Dhwani says

    April 5, 2017 at 5:00 pm

    Wow??? what a healthy treat!! Superb share. Thanks lot!!

    • Antonet Roajer says

      April 6, 2017 at 8:40 am

      Thanks Dhwani 🙂

  2. wife milf says

    July 30, 2017 at 7:02 am

    thanks for the infco

  3. Andrew Fetterly says

    July 26, 2018 at 12:38 am

    Thank you for sharing your innovative recipes.

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About Me

Hi, I am Anto. I am an IT professional turned into a full-time blogger. I create delicious recipes to inspire others to cook. Being a mom I focus more on kids friendly food. Read More…

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