How to make Churma Laddoo - A Rajasthani speciality - deep fried wheat flour dough balls, mixed with ghee and jaggery and shaped into laddoos.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Whole Wheat Flour, Semolina

Cuisine : Rajasthani

Course : Mithais

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Churma Laddoo Recipe Card

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 Laddoo, Atta Besan Laddoo, Atte ki Pinni, Churma Lapsi . You can also find more Mithais recipes like Khajoori Shahi Tukra , Churma Lapsi, CHURMA, Fresh Nariyal Barfi.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Churma Laddoo Recipe

  • Whole Wheat Flour 2 cups

  • Semolina 4 tablespoons

  • Ghee 1 1/2 cups

  • Milk as required

  • Jaggery (gur) 1/2 cup

  • Poppy seeds (khuskhus/posto) roasted 1 cup

  • Green cardamom powder 1/4 teaspoon


Step 1

Mix flour and semolina in a bowl. Add ½ cup ghee and mix well.

Step 2

Add milk as required and knead into a stiff dough. Divide dough into round or elongated shapes.

Step 3

Heat sufficient ghee in a kadai and deep fry these till golden brown and crisp. Drain on absorbent paper and let them cool.

Step 4

Coarsely grind them and transfer into a bowl. Heat 1 cup ghee in a non stick pan, add jaggery and stir till it melts.

Step 5

Spread khuskhus on a plate. Add the melted jaggery to the ground mixture in the bowl.

Step 6

Add green cardamom powder and mix well. You can also add nutmeg powder or powdered nuts if you wish.

Step 7

Shape the mixture to even sized laddoos and roll them khuskhus. Arrange the laddoos on a serving plate and serve when completely cooled.

Step 8

You can also serve them in an airtight container.