Nostalgia is a powerful feeling; it can drown out anything.
Churma na ladwa, Gujarati daal, Gujarati Bateta Jamanvar nu Saak ( sweet and sour potato curry ) and Masala Fulwadi, ( spicy fried noodles ) a perfect combination of Gujarati delicacies in a thali ( plate ). Have any of you ever had a taste? It's a traditional way to serve food and is extremely popular in any Gujju household.
M/W method Churma Ladwa. Churma Ladoo with Sugar
Churma ladoo, is prepared in India by every community by using similar ingredients and methods. However in Gujarati recipe, Khoya or mawa is not used, instead of melted ghee and few mishri ( khadi sakar - small sugar candy ) being added. Churma Ladwa requires few ingredients, whole wheat flour dumplings fried till golden brown and starts emanating it's sweet aroma. Fried dumplings turn into coarse flour Jaggery, nuts, melted ghee and aromatic spices are added and mixture rolled into moreish ladwa. It's always a sheer pleasure for me to devour these scrumptious ladwa !
Indian sweets, Mithai, Gujarati Mithai, Churma ladoo, Churma na ladwa , traditional sweets , Gujarati churma ladoo
Indian sweets. Traditional mithai, Desserts, Prasad
Gujarati, Indian
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:
- 500 g coarse whole wheat flour ( see notes)
- 50 g chickpea flour
- 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 !
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:
If you can not find coarse whole wheat flour, take 400 g regular chappati flour and 100 g semolina. If you want to use sugar, use caster sugar instead of Jaggery.
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Looks very decadant...yumm
ReplyDeleteHello it looks yummm..would like to try
ReplyDeleteBut bit confused with coarse wheat flour. Can u jst guide me more for this
Hi, coarse wheat flour is called 'Bhakhri no lot' slightly coarse than normal wheat chapatti flour. If you can't get it I have given other option, please read the post. Thank you !
DeleteI love the story behind it! There is nothing like food that takes you back to the best memories! I never heard of white poppy seeds, so glad to learn something new!
ReplyDeleteI love reading about traditional dishes. Some interesting spices too, never come across powdered cardamon will have to look for it in an Indian store
ReplyDeleteI'm trying to decide if I would like those or not. It seems they would be rather dense and heavy. Willing to try anything once though:-) I love the orange dishes!
ReplyDelete