Churma Laddoo

Deep-fried dough balls ground, mixed with jaggery and shaped into laddoos . This recipe has featured on the show Khanakhazana.

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Churma Laddoo
Main Ingredients Whole wheat flour (atta), Ghee
Cuisine Rajasthani
Course Mithais
Prep Time 31-40 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking High
Others Veg

Ingredients list for Churma Laddoo

  • 2 cups Whole wheat flour (atta) coarse
  • 1 cup + to Ghee
  • as required Milk
  • 1 1/2 cups Jaggery (gur) grated
  • 1/2 cup Powdered sugar
  • 1 teaspoon Green cardamom powder
  • 1/4 teaspoon Nutmeg powder
  • 1/2 cup Poppy seeds (khuskhus/posto)


1. Take coarse wheat flour in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough.

2. Divide the dough into lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done.

3. Drain onto an absorbent paper and cool. Take grated jaggery in a pan and heat on medium heat. When it melts add the remaining ghee and mix. Break the fried dough balls in a mortar with a pestle to make coarse choorma.

4. Transfer into a bowl. Add cardamom powder and nutmeg powder and mix. Pour the melted jaggery into the choorma and mix. Add powdered sugar and mix again. Spread poppy seeds on a plate.

5. Divide the mixture into sixteen equal portions.

6. Shape each portion into a laddoo, roll in the poppy seeds and serve.

Nutrition Info

Calories 5786
Carbohydrates 348.1
Protein 75.2
Fat 449.3
Other Fiber Phosphorus: 1622