How to make Churma Laddoo - SK Khazana -

A Rajasthani delicacy – rich wheat flour laddoos

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour, Ghee (घी)

Cuisine : Rajasthani

Course : Mithais

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For more recipes related to Churma Laddoo - SK Khazana checkout Churma Laddoo, Churma Laddoo, Atta Besan Laddoo, Atte ki Pinni . You can also find more Mithais recipes like Moong Dal Halwa Kaju Pista Roll Mango Sheera - SK Khazana Rasmalai

Churma Laddoo - SK Khazana

Churma Laddoo - SK Khazana Recipe Card

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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. 

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Churma Laddoo - SK Khazana Recipe

  • Whole wheat flour 2 cups

  • Ghee 4 tablespo to deep fry

  • Salt 1 pinch

  • Jaggery grated 1/2 cup

  • Green cardamom powder 1/2 teaspoon

  • Nutmeg powder 1 pinch

  • Poppy seeds (khuskhus) for coating

Method

Step 1

Take whole wheat flour in a large parat or plate. Make a well in the centre and add 3 tbsps ghee. Use the tips of your fingers and mix till the mixture is crumbly.

Step 2

Add salt and mix. Add water as required and knead into semi soft dough.

Step 3

Heat sufficient ghee in a kadai.

Step 4

Divide the dough into equal parts and shape them into fingers. Slide them into hot ghee and deep fry till golden and crisp. Drain on absorbent paper and set aside to cool.

Step 5

Transfer into a blender jar and grind to a coarse mixture. Pass the mixture through a sieve into a bowl.

Step 6

Heat remaining ghee in a non-stick pan, add jaggery and cook till it melts.

Step 7

Add the melted jaggery to the sieved mixture. Add green cardamom powder and nutmeg powder and mix well.

Step 8

Spread poppy seeds on a plate. Divide the flour mixture into equal portions and shape them into laddoos. Coat them with poppy seeds and keep them on a serving plate. Serve or cool and store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.