How to make Churma Laddoo -

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

Sanjeev Kapoor

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

Main Ingredients : Whole Wheat Flour, Semolina

Cuisine : Rajasthani

Course : Mithais

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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 Kumaon Jalebi Sakhar Bhaat Churme Meve Ke Laddoo Baat Jo Seero

Churma Laddoo

Churma Laddoo Recipe Card


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 : 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.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.