Churma Ladoo Recipe

Churma ladoo is a popular Indian sweet with deep fried baati, jaggery, and ghee. It is easy and simple to make in just a few minutes if you leftover baatis handy.

Healthy Churma Ladoo:

Traditionally, churma ladoo is made with deep fried baatis. Baati is a popular Rajasthani dish with wheat flour, sooji and ghee. You can bake or deep fry the baatis. For making churma ladoos deep fried baatis works well. I made baatis in the paniyaram pan (appe pan) without deep frying, the baatis turned out well just like the deep fried ones. Check out the recipe for baati. You can even add any of your favorite dry fruits and nuts in this ladoo that adds an extra nutrition and taste to the ladoos.

Smart Cooking Tips:

1. I made baatis in the paniyaram (appe pan), you can deep fry in the oil or ghee too.

2. For binding the ladoos I used warm milk, you can use warm ghee that helps to keep the ladoos good for a couple of weeks. If you are using milk as I did consume the ladoos within 3 days.

3. I add the chopped almonds and raisins in the ladoo. You can add cashew nuts or any of your favorite nuts.

4. Shape the ladoos when the jaggery is warm enough to handle by your hard. If the jaggery gets cooled down then it would become hard and difficult to mix with the other ingredients.

How to serve churma ladoo?

Serve churma ladoo as a snack or dessert.

Churma Ladoo Recipe

Churma ladoo is a popular Indian sweet with deep fried baati, jaggery, and ghee. It is easy and simple to make in just a few minutes if you leftover baatis handy. 

• 1 cup Wheat Flour (atta)
• 0.25 cup Sooji (rava)
• 0.50 tsp Salt
• 6 tbsp Melted Ghee
• 0.25 tsp Ajwain
• 3 to 4 tbsp Water (for kneading dough)
• 0.50 cup Jaggery
• 10 no Chopped Almonds
• 10 no Raisins
• 2 tbsp Milk (for binding ladoos)
• 1 no Cardamom

1. In a bowl, add wheat flour, sooji, salt, ajwain and mix well. Add 4 tbsp of melted ghee and mix well. Add water little by little and knead a firm dough. Cover and set the dough for at least 10 – 15 mins.

2. Divide the dough into small balls and make a dent in the center gently as I shown in the picture using your thumb finger.

3. Heat a few drops of oil or ghee in each mold in the paniyaram pan and place the rolled balls in the molds.

4. Cover and cook over a low heat on both the sides until the baatis gets cooked thoroughly. It should be hard on both outside and inside.

5. Break the baatis into small pieces, allow to cool thoroughly and grind to a fine powder using a food processor or mixer.

6. In a pan heat the remaining 2 tbsp ghee, add powdered jaggery and cook until the jaggery gets meltdown completely.

7. Combine the powdered baatis, melted jaggery, chopped nuts, freshly crushed cardamom or cardamom powder, raisins and mix well using a spoon or spatula. Add warm milk little by little and shape them into small balls when the mixture is warm enough to handle by your hand. Serve or store in an airtight container.

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