These Authentic Gujarati Churma Ladoos simply melt in your mouth. When we have a little more time on our hands, we love to treat the family with these! We have also included bonus recipes of Step by step Bhakhri Na Ladoo and M/W method Churma Ladoos.  

These sugar Churma ladoos are equally as delicious as our Gujarati Gor Churma Ladoo.  See the step by step recipe and Recipe video of Churma Ladoos below. 

Melt-in-the-Mouth Churma Ladoo With Sugar

What is Churma?

Churma is a sweet dish made from whole wheat flour, ghee or clarified butter and sugar or jaggery. 

It can either be eaten loose (the way it is sometimes served in Rajasthan, Indian) or shaped into round balls or ladoo (traditionally seen in Gujarat, India). 

Churma and Brahmin Community

Although Churma is a Gujarati delicacy, it is a speciality of Brahmin community which considered the most superior cast in the Hindu faith.

In a bygone era, whatever the occasion, wedding or funeral, churma ladoo must be made and that too by Brahmin women that have to be invited to your home. 

This is because they would not eat the food made by somebody from a lower caste. It was considered that churma ladoo made by Brahmin women were the best. 

Of course, times have now changed and these rituals are less followed or believed in. 

Also, anyone can make tasty ladoos - you just need look through Instagram when festivities have begun for all of the evidence!

Difference between Gujarati and Rajasthani Churma Ladoo

In Gujarati Churma ladoos, to make the ladoo soft and moist, ghee is used

In Rajasthani Churma Ladoos, they use roasted mawa. They also do not top with poppy seeds

When to make Gujarati Churma Ladoo?

Churma Ladoos are a festival speciality. They are made most commonly during Ganesh Chaturthi - which is the birthday of the Hindu God Lord Ganesh, but one can enjoy making any time. 

Should I fry or bake the ladoo?

I would say that if you are going to all of the effort to make Churma Ladoo, then do not skip or substitute any steps and make the authentic way - your tastebuds will thank you! 

If you are thinking that for health reasons you do not want to fry the ladoo, just think of all of the sugar and ghee you will have to add in any way! Just remember to eat everything in moderation. 

If you do not have enough oil to fry in, then you could also try Bhakri Ladoos which skips the frying step - see recipe below. 

Churma Ladoo variety 

Leftover Chapatti Ladoo

So you've slaved over making chapattis by a burning hot stove and you still have some leftover?! Do not let your hard work go to waste by transforming them into Leftover Chapatti Ladoo. 

Bhakhri  Ladoo 

If you lack enough oil to deep-fry the ladoo, then Bhakhri ladoo can be considered as an alternative option and can be done in less time. (use the same measurement given below in recipe card)

1. In a wide plate gather coarse wholewheat flour, if not use normal chapatti flour + semolina and add ghee. (pic 1)

2. Mix it well and take a fistful of mixture and see if you can make the shape in (pic 2)

3. using less water knead a very stiff dough. (pic 3)

4. Divide it into equal portions. (pic 4)

5. Roll the Bhakhri using a rolling pin, keep the thickness of 5-6mm. Pierce with knife or fork. (pic 5)

6. Roast it on both side on tawa or griddle on low heat. (pic 6)

7. Let it cool completely. (pic 7)

8. In a pan, take 2 tbsp. besan and 6-8 tbsp. ghee and roast it till light pink and fragrant. 

9. Once the bhakhris are cooled, grind it into a coarse powder, add cardamom and nutmeg powder, khadi sakar (mishri) some chopped nuts, pour the besan mixture on top.

10. Add powdered sugar, and mix thoroughly.

11. Make ladoos, you may use ladoo mold if you like. 

12. Roll them in the poppy seeds - optional


Why are my Churma Ladoos falling apart/not binding? 

It is usually due to the amount of ghee you add during the binding stage. 

Add dry roasted wheat flour if you have used too much ghee, then make ladoo.

Add more melted ghee to the mixture and re-shape, if you have used less ghee than the measurement given below. 

If you have run out of ghee, sprinkle a tbs water but note that it will reduce the shelf life of the ladoos as you have introduced moisture.

What to serve with Churma Ladoo

An authentic Gujarati thali wouldn't be complete without Churma ladoo, Gujarati daal, a sweet gujarati potato curry and chapattis. 

Can I make Churma na Ladwa in advance?

Yes, you can. These ladoos will keep fresh for a few days. Store in the airtight container and leave it at the room temperature. 


In the recipe, wheat flour dumplings are deep-fried, made into the coarse flour and mixed with powdered sugar and ghee and flavoured with cardamom and nutmeg and rolled into balls for a delicious and rich dessert. 

Here is everything you will need, plus ingredients substitute ideas. 

Coarse wheat flour as known as Gehun Ka Mota Aata or Ghaun No Jado Lot (Bhakhri No Lot) - we have used chakki aata, wholemeal flour as we don't get coarse wheat flour here. 

Besan - fine variety gram flour

Semolina - fine or coarse but if you have coarse wheat flour skip it.

Ghee - homemade desi ghee is best but shopbought or even vegetable ghee works fine too. 

Oil - flavourless oil for frying the fist cakes (muthiya)

Sugar - regular white granulated sugar turned into powdered sugar or if you can get hold of 'BOORA/BURA KHAND' or 'TAGAR' which is already 

Cardamom and nutmeg powder - use green cardamom powder, both of these ingredients help to digest the rich food, also brings so many great flavours.

White poppy seeds - known as Khus Khus, a must ingredients in traditional Gujarati ladwa recipe, if possible do not skip but if you don't have it do not lose your sleep over it either. 


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

This recipe is made in flour steps. The first step is to make wheatflour fist cakes, the second step is to deep fry them. the third step is to turn fried muthia into coarse powder again and the last fourth step is to assemble the balls. 

1. In a big bowl mix all the flours.

2. Add melted ghee, and mix.

3. Knead a 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 and let it cool completely. 

7. Grind the muthiya using food processor. 

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

9. Add sugar and ghee.

10. Now add cardamom and nutmeg powder.

11. Mix very well.

12. Make ladoo. 


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

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

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. 

Don't have boora, just grind regular white granulated sugar in a coffee grinder. 

Test it by dropping the first ladoo gently in a plate if it doesn't break means ladoo are perfectly done. 

Do not store these ladoos in the refrigerator.   

Equipment/Tools used

Big plate/bowl
Food processor 

Other Ladoo recipes:

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Churma Ladoo with sugar, Gujarati churma ladoo, wheatflour ladoo
Gujarati Indian
Melt-in-the-Mouth Churma Ladoo with Sugar divine Churma Ladoo made with wholewheat flour, ghee and sugar. Easy gujarati ladoo recipe with perfect measurements. Ideal for a festival Ganesh Chaturthi or any other religious occasions.
Yield: 10-12 ladoo

Melt-in-the-Mouth Churma Ladoo with Sugar

Melt-in-the-Mouth Churma Ladoo with Sugar

This melt-in-the-mouth Gujarati Churma Ladoo is irresistible. They are made with the main three ingredients such as wheat flour, ghee and sugar. Perfect for Ganpati festival.
Prep time: Cook time: 50 MTotal time: 50 M


  • 175g wholewheat flour - 1 1/2 cup
  • 175g wholemeal flour -1 1/2  cup
  • 25g gram flour - besan - 3tbsp
  • 2 tbsp. semolina - sooji
  • 175g-200g desi ghee - 3/4 cup to 1 cup
  • 175-200g powdered sugar 1 cup
  • 1/2 tsp. nutmeg powder
  • 1/2 tsp. cardamom powder
  • 2-3 tbsp. white poppy seeds
  • Oil or ghee to deep-fry


  1. In a wide plate combine all the flours.
  2. Add 50-60g ghee and mix well.
  3. Knead a stiff dough by using little water at a time.
  4. Divide the dough into equal parts and make fist cake (muthiya).
  5. Heat oil on medium heat in a kadai or frying pan.
  6. Carefully add the muthiya, turn the heat on low.
  7. Fry it till cooked inside too.
  8. Once golden brown all over remove.
  9. Break it and leave it to cool.
  10. Transfer all in a food processor and grind till you get the coarse powder.
  11. Take it out in a plate, make sure the powder is lump-free.
  12. Add powdered sugar, ghee, cardamom and nutmeg.
  13. Mix and rub the mixture well with your hands.
  14. Take a small amount of ladoo mixture and make a ball, make sure you press so well to keep ladoo together.
  15. Roll it in poppy seeds and drop that ladoo in a plate, so the base of that ladoo becomes flat but the upper part still stays round.
  16. Enjoy!


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.
Fat (grams)
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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  1. Apt for any occasion or no occasion I am game for these melt in the mouth choorma ladoos. They look absolutely amazing and beautiful Clicks as well.
    Thanks for sharing a detailed recipe post.

  2. Such a detailed post on churma ladoo is surely a big help to one making them. They are looking to be absolutely stunning. Awesome post.

  3. That is a beautiful post with such great detailed recipe. I want to make these traditional Gujarati churma ladoo right away. Thanks for sharing this amazing dish with us.

  4. Thank you for penning down all the details related to Churma Ladoo...Beautifully explained step by step recipe will help anyone to prepare this delicacy. Love the props and the pictures

  5. Khand na ladwa is what we call them. Your step by step preparation is so easy to follow and when you actually come to think of it, churma ladoo with sugar are so much easier to make than the jaggery churma ladoo. Beautiful photos.

  6. Wow that is a real in depth method of making choorma ladoo. Loved your the step by step recipe. Great for people like me who have heard about these ladoos but never tasted or tried them.

  7. I absolutely love this churma ladoo. It is a little extensive process but totally worth it. Love your detailed explanation and tips to make the perfect churma ladoo.

  8. Thats a detailed post explaining about churma ladoo. Love how it can be made with leftver roti;s. I love making ladoos for its versatality, bookmarking this to try!

  9. Churma ladoo looks absolutely scrumptious..I can truly feel the melt in the mouth!! Very well explained post with such great detailed recipe. Thanks for sharing this amazing dish with us.

  10. Omg the churma ladoo looks so delicious. I remember one of my Gujju friend used to bring them to us and I would finish them all in two-three days. I have tried them with jaggery only, will try this version too.

  11. The ladoo looks awesome. Just scrumptious and that texture is really melt in mouth. Thank you for sharing.


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