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 Annarse, Instant Coconut Laddoo, Badam Burfi, Baked Karanji.

Churma Laddoo Recipe Card

Churma Laddoo

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Churma Laddoo Recipe

  • Coarse Whole Wheat flour (Jada Atta) 2 cups

  • Ghee 4 tablespoons

  • Jaggery (gur) grated 3/4 cup

  • Powdered sugar 1/4 cup

  • Green cardamom powder 1 teaspoon

  • Nutmeg powder 1 teaspoon

  • Poppy seeds (khuskhus/posto) as required


Step 1

Place the flour in a bowl; add two tablespoons of hot ghee and gently rub it in with your fingertips. Add sufficient warm water and knead into a stiff dough.

Step 2

Divide the dough into four equal portions and shape into small muthia (oval-shaped croquettes). Heat sufficient ghee in a non-stick kadai and deep-fry the muthia till golden brown.

Step 3

Drain on absorbent paper, break into smaller pieces and set aside to cool. When completely cool, grind the muthia to a powder.

Step 4

Pass the powder through a sieve. Grind the residue remaining in the sieve to a fine powder and add to the sifted powder.

Step 5

Heat two tablespoons of ghee in another non-stick pan. Add the jaggery and cook, stirring, till it melts.

Step 6

Remove from the heat and add the sifted muthia flour and mix well. Add the powdered sugar and mix.

Step 7

Add the cardamom powder and nutmeg powder, and mix well. Divide the mixture into sixteen equal portions and shape each portion into a laddoo.

Step 8

Roll the laddoo in the poppy seeds. Cool and store in an airtight container.

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