Churma Ladoo Recipe - Atta/Whole Wheat Ladoo
A vegetarian Rajasthani recipe with whole wheat flour, ghee, jaggery - shredded. Ready in 52 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
20 steps- 1
To begin making the Churma Ladoo recipe, in a large bowl, combine the whole wheat flour and 1/2 cup of the melted ghee and mix well until you get a bread crumb texture
whole wheat flour(2 cups)ghee(1 cup)ghee - for frying - 2
Add a little milk at a time and knead to make a stiff dough
milk - as required - 3
Knead the mixture by hand for about 5 minutes to make firm dough
- 4
Use the palm of hands and roll 2 inch diameter size balls from the dough
- 5
The balls should be firm such that if you drop them, it should not break or crumble
- 6
Pre heat the ghee in a kadai on medium heat making sure the ghee does not get into a smoking point
ghee(1 cup)ghee - for frying - 7
Turn the heat to low and add two balls at a time into the hot ghee and fry these balls until turn golden brown in color
ghee(1 cup)ghee - for frying - 8
Don’t get tempted to turn the heat to high to fasten the process; it takes time for the balls need to get cooked from inside as well
- 9
Allow the balls to turn brown gradually
- 10
The test is done by breaking a fried ball into half and if you notice it is creamy and not browned then you remember to fry the rest of the balls for a longer period of time; hence maintaining low heat during the frying process of absolutely essential
ghee - for frying - 11
Once you have finished frying all the balls allow them to cool completely
ghee - for frying - 12
Once cool, crush them in a food processor to form a coarse powder like bread crumbs
teaspoons cardamom powder (elaichi)(2)nutmeg powder(1 teaspoon) - 13
Add the cardamom powder and nutmeg powder to the mixture and combine well
teaspoons cardamom powder (elaichi)(2)nutmeg powder(1 teaspoon) - 14
In a small pan combine the jaggery and the other 1/2 cup of ghee on low heat
ghee(1 cup)jaggery - shredded(2 cups)ghee - for frying - 15
Once the jaggery melts, turn off the heat
jaggery - shredded(2 cups) - 16
Gradually add the melted ghee jaggery mixture to the wheat crumb mixture and combine well but rubbing it between your hands
whole wheat flour(2 cups)ghee(1 cup)jaggery - shredded(2 cups)ghee - for frying - 17
Once you feel the mixture is reasonably soft, grease your hands with ghee and using the palm of your hands roll it into two inch diameter balls to make the ladoosPlace the poppy seeds on a platter and roll the churma ladoos on the poppy seeds to coat them evenly
ghee(1 cup)poppy seeds(1/2 cup)ghee - for frying - 18
Allow the ladoos to set for an hour before serving
- 19
You can store the Churma Ladoos in air tight canisters for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving
- 20
Serve the Churma Ladoo Recipe (Atta/Whole Wheat Ladoo) as a dessert after your delicious meal of Rajasthani Dal Muthiya, Mirchi Ka Chunda and Masala Chaas
whole wheat flour(2 cups)
Rate this recipe
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Churma Ladoo Recipe - Atta/Whole Wheat Ladoo
A vegetarian Rajasthani recipe with whole wheat flour, ghee, jaggery - shredded. Ready in 52 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
20 steps- 1
To begin making the Churma Ladoo recipe, in a large bowl, combine the whole wheat flour and 1/2 cup of the melted ghee and mix well until you get a bread crumb texture
whole wheat flour(2 cups)ghee(1 cup)ghee - for frying - 2
Add a little milk at a time and knead to make a stiff dough
milk - as required - 3
Knead the mixture by hand for about 5 minutes to make firm dough
- 4
Use the palm of hands and roll 2 inch diameter size balls from the dough
- 5
The balls should be firm such that if you drop them, it should not break or crumble
- 6
Pre heat the ghee in a kadai on medium heat making sure the ghee does not get into a smoking point
ghee(1 cup)ghee - for frying - 7
Turn the heat to low and add two balls at a time into the hot ghee and fry these balls until turn golden brown in color
ghee(1 cup)ghee - for frying - 8
Don’t get tempted to turn the heat to high to fasten the process; it takes time for the balls need to get cooked from inside as well
- 9
Allow the balls to turn brown gradually
- 10
The test is done by breaking a fried ball into half and if you notice it is creamy and not browned then you remember to fry the rest of the balls for a longer period of time; hence maintaining low heat during the frying process of absolutely essential
ghee - for frying - 11
Once you have finished frying all the balls allow them to cool completely
ghee - for frying - 12
Once cool, crush them in a food processor to form a coarse powder like bread crumbs
teaspoons cardamom powder (elaichi)(2)nutmeg powder(1 teaspoon) - 13
Add the cardamom powder and nutmeg powder to the mixture and combine well
teaspoons cardamom powder (elaichi)(2)nutmeg powder(1 teaspoon) - 14
In a small pan combine the jaggery and the other 1/2 cup of ghee on low heat
ghee(1 cup)jaggery - shredded(2 cups)ghee - for frying - 15
Once the jaggery melts, turn off the heat
jaggery - shredded(2 cups) - 16
Gradually add the melted ghee jaggery mixture to the wheat crumb mixture and combine well but rubbing it between your hands
whole wheat flour(2 cups)ghee(1 cup)jaggery - shredded(2 cups)ghee - for frying - 17
Once you feel the mixture is reasonably soft, grease your hands with ghee and using the palm of your hands roll it into two inch diameter balls to make the ladoosPlace the poppy seeds on a platter and roll the churma ladoos on the poppy seeds to coat them evenly
ghee(1 cup)poppy seeds(1/2 cup)ghee - for frying - 18
Allow the ladoos to set for an hour before serving
- 19
You can store the Churma Ladoos in air tight canisters for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving
- 20
Serve the Churma Ladoo Recipe (Atta/Whole Wheat Ladoo) as a dessert after your delicious meal of Rajasthani Dal Muthiya, Mirchi Ka Chunda and Masala Chaas
whole wheat flour(2 cups)
Rate this recipe
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