These authentic Gujarati Churma Ladoo or Churma na Ladwa are made with jaggery (gor). Make these ladu during special occasions such as Ganesh Chaturthi, Holi and Diwali and serve in a Gujarati thali.
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 without frying? Try our M/W method Churma Ladwa now.
Ingredients
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.
Use wheat flour to make Aate Ka Halwa with Mawa
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. Jaggery powder works too.
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.
What to serve with Churma Ladoo
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.
Tips
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
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.
9. Transfer lump-free coarse ladoo mix into the big wide plate (parat)
Other Gujarati Recipes
1. Homemade Instant Shrikhand With Cream
Churma Ladoo with Jaggery
Equipment
- Wide plate or big bowl
- Kadai/thick base pan
- Perforated spoon /jaro
- Food Processor / High Powered Blender
Ingredients
- 250 g whole wheat flour roti flour
- 250 g wholemeal flour optional*
- 50 g chickpea flour
- 2 tbsp. semolina
- 350 g grated jaggery
- 25 g mishri pieces
- 1 tsp. cardamom powder
- ½ tsp. nutmeg powder
- 2-3 tbsp. khus khus white poppy seeds
- 350-400 g Homemade Ghee
Instructions
- Place all the 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
- Use regular roti or chapati flour instead of wholemeal flour.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – this recipe was posted on our blog on 21st January 2015, since I have updated the post with new content and pictures.
Looks very decadant…yumm
Hello it looks yummm..would like to try
But 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 !
I 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!
I love reading about traditional dishes. Some interesting spices too, never come across powdered cardamon will have to look for it in an Indian store
I'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!
God Churma na ladoo took my heart away. They are my super favorite. They look so delicious and felt like picking it from screen.
Beautiful clicks.
Thank you Lata:)
This laddoo is really interesting… the making of dough that is fried and then crushed to make laddoos, is a very different process. They look really delicious and temmpting, and yes with a cup of kesar milk, would be amazing…
Churma ladoos are known for their amazing taste and it is worth all the efforts put in. Can't take my eyes off these gorgeous pics!
Not fair dear! You are killing me with that mountain of yumminess…..beautiful click as usual and absolutely scrumptious!! I love churma laddos especially the ones my Mom used to make! I gotta make them myself now 🙁 but I guess with your easy recipe, should be a breeze! Thanks for sharing love!
Such a beautiful recipe is not bound by any festivities. I can have such ladoo in each day. Made with regular ingredients, these delicious ladoos are made to the perfection.
In less than a month its going to be time to make Gur na ladwa for Diwali. For the Patels that a must during Diwali. As we don't get coarse wheat flour here, we tend to use the normal atta and they turn out good.
What a beautiful and delicious ladwa. These are perfect for upcoming festivals. Looks like easy and yummy dessert.
I absolutely love traditional recipes and what a different kind of ladoo this is. I have never heard of deep frying the doughballs and then grinding it to make ladoo. I have to give this a try for Diwali this year.
Churma ladoo is one of my favourites…Those golden beauties are tempting me to grab them off the screen…Perfect treat for the upcoming festivities!!
Hello, I have a question you have whole wheat flour and whole meal flour listed on your recipe, whole wheat flour is the regular rotli no lot, whole meal flour is bhakri no lot?
@Sandy, thank you for stopping by.
Yes, whole wheat flour is a regular rotli no lot that is fine. Whole meal flour is Not a BHAKRI no lot, although very similar. But in this recipe, use Bhakri No Lot instead of a wholemeal flour if you can’t find wholemeal flour in your area. Result will be the same:)
Hope this helps. Let me know if you have any other queries regarding any other recipes.