Choorma laddu / Churma Ladoo –It is basically a sweet prepared from jaggerey, ghee (clarified butter) and coarsely ground whole wheat flour.
Churma is the authentic sweet recipe from Rajasthan, the neighbour state of Gujarat in India. Being a neighbour states, Gujarat and Rajasthan seems to have many similarities in their traditional food and culture. And that can be seen pretty well from the recipes of Churma (Rajasthan Speciality) and Churma Ladoo (Gujarat Speciality).
Choorma laddu is the sweet course of a stereotypical meal of Dal Baati. A choorma laddu is a ball of roasted coarse plain flour, mixed with fine sugar. The fundamental ingredients of the dish give it a brittle touch, making it melt-in-your-mouth kind of delightful dessert.
Ingredients for Churma laddu :-
- Coarse wheat flour (Ladoo Atta) – 1 cup
- Semolina (Rava) – 1/2 cup
- Regular whole wheat flour – 2 cup
- Almond meal/flour – 1/4 cup
- Chickpeas flour – 1/2 cup
- Clarified butter (ghee) – 1/2 cup to add as ingredient and then extra deep frying
- Milk – 3/4 cup cold
- Sugar or Jaggery – 1.5 cup powdered, adjust the quantity according to your taste, we prefer sweetness on lighter side.
- Mixed Nuts (Almonds, walnuts, cashews, pistachios, chironji and melon seeds)– 1 cup roasted and chopped.
- Dry ginger powder (saunth)– 1 tbs
- Carom seeds powder (ajwain) – 1 tbs
- Cardamom – 1/2 tbs
- Salt – 1/2 tsp
Instructions for making Churma Laddu:-
- Transfer all the dry ingredients (coarse wheat flour, semolina (rava), regular whole wheat flour, almond meal/flour, chickpeas flour) along with carom seeds powder, dry ginger powder and salt into a mixing bowl and mix.
- Add clarified butter (ghee) to the mixture and mix again.
- After through mixing, your mixture should be crumbly as shown in the picture below.
- Now add milk and knead it into a stiff dough.
- Kneaded dough should look like in the picture below.
- Cover the dough with a cheese cloth and let it rest for 30 minutes.
- Divide the dough into small equal size balls. Flatten them a little bit and make a thumb impression in center to make baatis.
- Heat ghee in a deep pot (kadhai) for frying.
- Deep fry few of the baatis at a time at medium heat until they turn golden brown. Turn them during the frying process to make sure they are evenly cooked on all sides. Medium heat is important to make sure that thick baati is cooked all the way inside.
10.Let the fried fried baatis cool down till they are easy to work with.
11. Now break the baati by hand first into smaller bread crumbs.
12.Then use a food processor or a mixer to turn these crumbs into a coarse texture mix. If you feel that you don’t have a uniform mixture, then sieve the mixture and blend the bigger crumbs again.
13.Transfer to a mixing bowl and add powdered sugar, chopped nuts and cardamom. Mix it thoroughly.
14.Now add a little bit of clarified butter (ghee) as binder one spoon at a time till the mix starts binding easily in small balls.
15.Now bind them into small balls. You may may smaller size balls for portion control and make regular/large size balls.