Churma Laddoo Recipe – Rajasthani Churma Laddo

    Churma Laddoo Recipe – Rajasthani Churma Laddo

    Churma Ladoo is an authentic Rajasthani recipe you can never resist.  Made of semoolina, wheat flour, ghee, dry fruits and tagar these bite sized delights just melt in mouth. You can make these on any special or festive occasions and surprise your friends and family.

    Here  is an easy recipe with step by step pictures to make yummy Rajasthani churma laddo. Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

    Directions: 
    Getting ready:
    Chop the cashews into small pieces and thinly slice the almonds as well. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

    Rajasthani churma laddooMaking:
    Take wheat flour in a big mixing bowl and add semolina into it along with half the quantity of ghee. Mix everything really well. Here you can also use mawa instead of ghee.

    Rajasthani churma laddoo
    Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. Dough is kneaded. 1/3 cup of milk is used for kneading this much quantity of flour. Cover and keep the dough aside for 15 minutes to set.

    Rajasthani churma laddoo
    After 15 minutes, dough will be ready. Slightly knead the dough and divide it into small lumps. Lift a lump and roll it out into smooth ball. Press it with hand and flatten it to shape it as baati. Prepare the rest of the baatis as well.

    Rajasthani churma laddoo
    Place a wok on flame and pour enough ghee into it to deep fry the baatis. When the ghee melts, gently slide the baatis into it. Keep the flame on low and fry the baatis until they turn crisp and golden brown in colour. Keep flipping the sides.

    Rajasthani churma laddoo
    Once the baatis turn golden brown in colour from all the side, turn off the flame and transfer them on a plate. It took 8-10 minutes to fry the baatis.

    Rajasthani churma laddoo
    Crush the baatis so that they cools down quickly. Now transfer the crushed baatis in a mixer jar and churn it into fine powder. Transfer the churma on a plate. If you want then you can strain the churma through a rice straining sieve.

    Rajasthani churma laddoo
    Now add tagar into the churma along with chopped cashews, sliced almonds, ghee and green cardamom powder. Mix everything really well. If you think that the churma is not fried aptly then roast it with some ghee until it turns golden brown in colour. Mixture for making ladoos is now ready.

    Rajasthan churma laddoo
    To make ladoos, take small portion of the mixture in hand. Press the mixture gently with both the hands and bind it into a firm ladoo. Keep the size of the ladoos medium or as desired. Place the prepared ladoo on a plate. Similarly, prepare the rest of the ladoos until the mixture is utilized completely. Churma ladoos are ready.

    Rajasthani churma laddooServing:
    Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

    Rajasthani churma laddoo

    Churma Laddoo Recipe - Rajasthani Churma Laddo
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat flour – 1 cup
    • Semolina - ¼ cup
    • Ghee – ½ cup
    • Cashews – 1 tbsp
    • Almonds – 4
    • Green cardamom – 4
    • Milk – to knead the dough
    • Tagar – 1.5 cup
    • Ghee – to fry baati
    Instructions
    1. Chop the cashews into small pieces and thinly slice the almonds as well. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.
    2. Take wheat flour in a big mixing bowl and add semolina into it along with half the quantity of ghee. Mix everything really well. Here you can also use mawa instead of ghee.
    3. Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. Dough is kneaded. ⅓ cup of milk is used for kneading this much quantity of flour. Cover and keep the dough aside for 15 minutes to set.
    4. After 15 minutes, dough will be ready. Slightly knead the dough and divide it into small lumps. Lift a lump and roll it out into smooth ball. Press it with hand and flatten it to shape it as baati. Prepare the rest of the baatis as well.
    5. Place a wok on flame and pour enough ghee into it to deep fry the baatis. When the ghee melts, gently slide the baatis into it. Keep the flame on low and fry the baatis until they turn crisp and golden brown in colour. Keep flipping the sides.
    6. Once the baatis turn golden brown in colour from all the side, turn off the flame and transfer them on a plate. It took 8-10 minutes to fry the baatis.
    7. Crush the baatis so that they cools down quickly. Now transfer the crushed baatis in a mixer jar and churn it into fine powder. Transfer the churma on a plate. If you want then you can strain the churma through a rice straining sieve.
    8. Now add tagar into the churma along with chopped cashews, sliced almonds, ghee and green cardamom powder. Mix everything really well. If you think that the churma is not fried aptly then roast it with some ghee until it turns golden brown in colour. Mixture for making ladoos is now ready.
    9. To make ladoos, take small portion of the mixture in hand. Press the mixture gently with both the hands and bind it into a firm ladoo. Keep the size of the ladoos medium or as desired. Place the prepared ladoo on a plate. Similarly, prepare the rest of the ladoos until the mixture is utilized completely. Churma ladoos are ready.
    10. Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

     

     

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