How to make Churma Laddoo - Alas, you cannot eat more than one or two of these laddoo so rich and full of flavour, as they are loaded with ghee!

This recipe is from the book Mithai.

Main Ingredients : Coarse Whole Wheat flour (Jada Atta), Ghee (घी)

Cuisine : Rajasthani

Course : Mithais

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Churma Laddoo

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Churma Laddoo checkout Churma Lapsi. You can also find more Mithais recipes like Doodh Ki Barfi, Singhare Ki Burfee, Boondi Gulab Jamun, Atta Besan Laddoo.