Churma Ladoo No Frying

5 from 11 votes

Delicious traditional Gujarati churma laddoo recipe made without frying! These ladoos arehearty and often prepared for Ganesh Chaturthi. These authentic Gujarati churma ladoo are popular Indian sweets, especially amongst the brahmin community. They can be served as part of a Gujarati thali or on their own during festival time

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Gujarati, Indian

Keyword: churma ladoo, churma ladoo no fry, Gujarati sweet, Indian ladoo, ladoo, traditional Gujarati food

Servings: large ladoos

Calories: 474kcal

Author: Shilpa Joshi

Equipment

Non stick pan
Rolling Pin
large mixing bowl

Ingredients

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

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.
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.

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