TRADITIONAL GUJARATI GOR CHURMA LADWA - LADOO

These authentic Gujarati Churma Ladoo or Churma na Ladwa are made with gor or jaggery. Make these ladwa during special occasions such as Ganesh Chaturthi, Holi and Diwali and serve in a Gujarati thali.

Traditional Gujarati Gor Churma Ladoo

With a little time, love and attention, you can easily make authentic Churma na Ladwa. There are two main variations to the recipe, you can either use sugar to sweeten the ladoos or gor/jaggery and it's a personal preference for which you go for!

Churma Ladoo with Sugar is a firm favourite in our family! This link also contains a video recipe for churma ladoo made with bhakri and chapatti and lots of tips and information regarding Churma Ladoo.

Want an easy and very quick Churma Ladoo recipe? Try our  M/W method Churma Ladwa now.

Churma Na Ladwa - Gor Na Ladva

✔️Traditional and Egg-free Recipe

✔️Easy to find basic ingredients

✔️Make-ahead Indian mithai

✔️Oh-so-delicious 

✔️Perfect for prasad or naivedyam 

Ingredients for Gor Churma Ladoo

Churma Ladwa requires few ingredients and easily available in the market. 

Flours - we have used wholewheat, semolina and gram flour. If you can find coarse wheat flour then don't need to use semolina. In Gujarat coarse wheat flour known as Bhakhri No Lot.

Ghee - desi homemade ghee is the best, vegans can use vegetable ghee or butter however the taste won't be the same

Jaggery - we have used desi organic jaggery thus it is dark in colour. Easily available in the markets known as Gor or Gud

Oil - any flavourless oil is good for frying. If you want you can use ghee too

Spices - cardamom and nutmeg powder not only add flavours, aroma but helps in to digest the ladoos too

Sugar candy is known as khadi sakar or mishri - optional 

White poppy seeds are known as khus khus to coat the ladoo in. It is optional.

Churma Ladoo Health Benefits

According to our elders, these ladoos are considered as a healthy treat as they are made with wholewheat flour which has a higher content of fibre and nutrition value in comparison with the plain flour/Maida. 

Jaggery is loaded with antioxidants and minerals such as zinc selenium and more nutritious than white refined regular sugar.

Ghee is full of omega 3 fatty acids, which is good fats that help in keeping health in good nick. It also provides a lot of energy to the body.

However, these can be consumed in moderation. 

Can I use Jaggery Powder?

Yes, you can!

Vegan Churma Ladoo

The good news is that Churma ladwa can be made vegan. Actually, in India, many families prepare using Dalda Ghee which is Vegetable Ghee or known as Vilayti Ghee and much cheaper than Dairy ghee. 

Replace ghee with vegetable ghee or butter to make vegan ladu. 

What to serve with Churma Ladoo

For calorie-rich breakfast serve one ladoo with Kesar Badam Milk

Usually in Gujarat Churma Ladwa served in a thali along with Traditional Gujarati Tuver Daal, Gujarati Jamanvar Nu Bateta Nu Saak, Masala Fulwadi and steamed rice on occasions such as a wedding, funeral and many religious events. 

Some communities also serve it with Rasadar Kala Chana Nu Saak or Rangooni Vaal Nu Saak along with Poori.

Storage

Churma ladoo stays fresh at room temperature for more than a week if stored in an airtight container. If kept in a refrigerator, bring it to room temperature before consuming. 

Notes

Some people like to bind the dough using lukewarm milk instead of water.
Khadi sakar and khus khus are must in Gujarati Churma Ladoo, however, this is optional if not available.
In this authentic ladoo recipe no dry fruits are added such as cashew, almonds or pistachios.

How to make Churma Ladoo with Gor

Note- (Follow this step by step instructions, full printable recipe card with the exact measurement at the bottom of this post)

This recipe is made in two steps.

In first step whole wheat flour dumplings fried till golden brown and start emanating its sweet aroma

In second step fried dumplings turn into coarse flour Jaggery, nuts, melted ghee and aromatic spices are added and mixture rolled into moreish ladw.

1. In a big bowl or wide plate mix all the flours.

2. Add melted ghee, and combine.

3. Knead a very stiff dough using lukewarm water.

4. Divide the dough into equal portions and make muthiya/fist cakes.

5. Deep fry in hot oil.

6. Break it into small pieces and let it cool completely. (pic 6-7)

8. Grind the muthiya using food processor.

9. Transfer lump-free coarse ladoo mix into the big wide plate (parat)

10. Flavour the mixture with cardamom and nutmeg powder.

11. Then add semi-melted ghee

12. Now add chopped jaggery or gor

12. Mix so well then add khadi sakar -optional

13. Once again combine everything, if needed add more ghee

14. Take some mixture and make ladoo

14. Roll the ladwa in khus khus

Other Gujarati Recipes

1. Homemade Instant Shrikhand With Cream

2. Almond Sukhdi

3. Surti Undhiyu

4. Surti Sev Khamni

5. Dakor Na Gota

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Indian sweets, Mithai, Gujarati Mithai, Churma ladoo, Churma na ladwa , traditional sweets, Gujarati churma ladoo

Indian sweets. Traditional mithai, Desserts, Prasad

Gujarati, Indian

Yield: 10-12 ladooAuthor: Hayley DhanechaPin it

Gor Churma Ladoo

prep time: 10 minscook time: 50 minstotal time: 60 mins

Gor Churma Ladoo is a traditional Gujarati sweet made with basic ingredients such as wheat flour, ghee and jaggery.

ingredients:

• 250 g whole wheat flour 
• 250 g wholemeal flour
• 50 g chickpea flour
• 2 tbsp. semolina
• 350 g grated jaggery
• 25 g mishri pieces
• 1 tsp. cardamom powder
• 1/2 tsp. nutmeg powder
• 2-3 tbsp. khus khus ( white poppy seeds )
• 350-400 Homemade Ghee

instructions:

Place both flours in a big bowl or plate and add about 50-60 g ghee.
Combine everything, and knead a stiff dough using lukewarm water.
Divide dough into small balls and make a shape of fist cake ( muthiya )
Heat 200 g ghee and fry muthiya on a very low heat till light golden brown.
Remove and let it cool, transfer them in a food processor and grind till you get the coarse powder.
Add grated jaggery, cardamom and nutmeg powder and remained ghee.
Mix and rub the mixture properly with your hands, now add mishri or sakar.
Take small amount of cooked ladwa mixture and make a ball.
Roll ladwa in khus khus and drop that ladwa in a plate, so the base of that ladoo becomes flat but the upper part still stays round.
Enjoy !

NOTES:

Make sure dough is very stiff, don't knead the dough.

Don't make muthiya too big or too small. Big lemon size is fine.

While frying it keep poking the muthiya with the knife, so they cook inside too.

Let the deep-fried muthiya completely cool before grind it, if you grind it while hot it will stick together and won't grind properly.

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Note - this recipe was posted on our blog on 21st January 2015, since I have updated the post with new content and pictures.