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!
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)
- White poppy seeds
- Nutmeg – Different from most recipes and adds great flavor
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.
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 No Frying
- Non stick pan
- Rolling Pin
- large mixing bowl
- 2 cups wheat flour
- 1 cup semolina ravo/suji
- 1¼ cup water
- ½ cup oil
- ½ cup coconut powder
- ½ cup almonds chopped
- ½ cup raisins
- ½ cup ghee
- 1½ cup jaggery powder or crushed
- 2 tsp nutmeg
- 2 tbsp milk
- white poppy seeds for topping, as needed
- 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.
- Roast bakhris on non stick griddle. Pressing so they are cooked well on both sides. Let cool.
- Tear bakhri into pieces and grind them in blender. Pass through a sieve. The bigger pieces should be blended again into finer particles.
- Mix nutmeg, coconut, almonds and raisins into the wheat/semolina mix. Make a well in the center of the mix.
- In a kadai, melt ghee and jaggery on low heat. Pour it into the wheat/semolina mix and combine thoroughly.
- 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.
- Using your hands, make round ladoos. Decorate with poppy seeds.