Churma Ladoo No Frying

Delicious traditional Gujarati churma ladoos made without frying! These ladoos are hearty and often prepared for Ganesh Chathurti.
Churma Ladoo No Frying

Traditional Sweet, Churma Ladoo – No Frying!

I think we all have recipes our Mom’s make that just don’t match up to anyone else’s.  For me, churma ladoos are one of them. This version is not fried and use jaggery.  My Mom’s churma ladoos just hit the spot for me.  The right balance of jaggery and ghee balanced with nuts, raisins, poppy seeds and coconut.  She uses an ingredients others normally do not and it gives it such a yummy taste.

You can also make these ladoos with leftover rotlis!

Ganesh Chathurthi

Churma ladoos are made in Gujarat and Rajasthan  They are a favorite sweet served at Ganesh Chathurthi. But, they are also served at other festival times throughout the year. If you are wondering what Ganesh Chathurthi is, I have a post with details here.

They are made of whole wheat flour, jaggery, ghee and few other ingredients.   Ladoos are then formed by rolling the mixture into a ball.  The ladoos are then rolled or covered in white poppy seeds.  The white poppy seeds are known as khus khus in Gujarati.

Ingredients for churma ladoos

  • Wheat flour
  • Semolina flour (rava/sooji)
  • Ghee
  • Jaggery
  • Coconut
  • White poppy seeds
  • Raisins
  • Nuts
  • Nutmeg – Different from most recipes and adds great flavor
Churma Ladoo No Frying

How to make churma ladoo without frying

Essentially to make a no fry version, you will mix the flours with water to make dough.  That dough will be rolled out into big, thick rounds and roasted stove-top.  If you are familiar with Gujarati cuisine, you are making bakhris.

The bakhris are then torn up and food processed.  So, you will have a fine flour crumble! Jaggery is then heated up with ghee and mixed into the flour.  Added to that is coconut, almonds, raisins and nutmeg.  Then you make ball shape to form ladoos.  Top with khus khus (white poppy seeds) and serve. 

Prepare Bakhri

Make Churma Ladoo

Alternative ways to make churma ladoo

They are traditionally made by frying whole wheat but I don’t like those versions.  So, this is a no fry version I’ve come to love and crave every year!

Making it with sugar

Some make these with sugar but we have always used jaggery.  Jaggery gives the ladoos a deeper more delicious taste IMO.

But, understand if you do not have jaggery or just prefer sugar! I would substitute sugar for the amount of jaggery.

How to store the ladoos

Store in an air tight container.  Ladoos can be kept out in container for 3-4 days. They will last for about 10 days. You can also freeze ladoos for up to 8 months.

Churma Ladoo not fried in a white bowl.
Churma Ladoo No Frying

Churma Ladoo No Frying

Shilpa Joshi
Delicious traditional Gujarati churma ladoos made without frying! These ladoos are hearty and often prepared for Ganesh Chathurti.
5 from 7 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Gujarati, Indian
Servings 10 large ladoos
Calories 474 kcal

Equipment

  • Non stick pan
  • Rolling Pin
  • large mixing bowl

Ingredients
  

  • 2 cups wheat flour
  • 1 cup semolina ravo/suji
  • cup water
  • ½ cup oil
  • ½ cup coconut powder
  • ½ cup almonds chopped
  • ½ cup raisins
  • ½ cup ghee
  • cup jaggery powder or crushed
  • 2 tsp nutmeg
  • 2 tbsp milk
  • white poppy seeds for topping, as needed

Instructions
 

  • Mix wheat flour, semolina and oil making tight dough (like for bakhri).
  • Make 8-9 balls of the dough.  Roll out into big thick circles for bakhris.
    Churma Ladoo Rolling Dough
  • Roast bakhris on non stick griddle.  Pressing so they are cooked well on both sides. Let cool.
    churma ladoo bakhri
  • Tear bakhri into pieces and grind them in blender.  Pass through a sieve.  The bigger pieces should be blended again into finer particles.
    Churma ladoo bakhri pieces
  • Mix nutmeg, coconut, almonds and raisins into the wheat/semolina mix. Make a well in the center of the mix.
    Churma ladoo ingredients
  • In a kadai, melt ghee and jaggery on low heat. Pour it into the wheat/semolina mix and combine thoroughly.
    Melted jaggery and ghee poured into churma ladoo
  • Heat 2 tbsp milk in same pan used for jaggery melting. Add to mixture. This will help with binding and reduce amount of ghee needed.
    Milk pour into churma ladoo
  • Using your hands, make round ladoos.  Decorate with poppy seeds.
    Making ladoo

Notes

Note: My Mom’s recipe does not use cardamom and my preference is not to use it.  She uses nutmeg and it adds a warmth and depth that I love. If you like cardamom powder, feel free to use in lieu of nutmeg.

Nutrition

Calories: 474kcalCarbohydrates: 42gProtein: 8gFat: 31gSaturated Fat: 13gCholesterol: 23mgSodium: 27mgPotassium: 168mgFiber: 3gSugar: 2gVitamin C: 1mgCalcium: 27mgIron: 2mg
Keyword churma ladoo, churma ladoo no fry, Gujarati sweet, Indian ladoo, ladoo, traditional Gujarati food
Tried this recipe?Let us know how it was!

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