Churma na ladoo is one sweet, my family-including the kids-love. I have been making them for years and have now managed to change the recipe to suit the present life style by using less ghee (clarified butter) and also less sugar or jaggery.
Keyword: bundi na ladoo, churma na ladoo, dessert
Author: Mina Joshi
2 ½ cups wheat flour
½ cup semolina
1 cup ghee ( may not need all of it)
4 cups oil for frying
1½ cup of finely grated or sliced jaggery
1 cup warm milk
1 tsp ground cardamoms
½ tsp of ground nutmeg
1-2 tablespoons of Khus-Khus (poppy seeds)
Mix wheat flour, semolina , the ground almonds and pistachio mixture with 2 table spoons ghee . Add some milk and knead into a dough. You can use more ghee if needed
Make 12-14 small balls called muthias out of dough. Take a small amount of dough and press it in your fist and keep pressing it by passing it from one hand to another. As you pass the dough from hand to hand, it gets shaped like your fist and we call these muthias. The muthias should be firm.
Heat the oil and fry the muthias at very low heat until they are golden brown. Let the muthias cool down a bit. Once cool, transfer them to a food processor and grind them make into a coarse mixture of uniform consistency.
Transfer the mixture to a mixing bowl and add the nutmeg, and cardamom to the ladoo mixture. In a separate bowl, add 2 tablespoons of ghee and add the jaggery to it and warm it slightly so that the jaggery melts. Add the warm jaggery and ghee mixture to the ladoo mixture and mix it together using a spoon.
Make ladoos when the mixture is still hot but manageable. The ladoos are traditionally, round with a flat bottom but you can also use a mould if you wish. Sprinkle some khus khus on each ladoo to give them their traditional look.
These Churma na ladoo are traditionally served with a Gujarati thali which consists of a variety of dishes – one of which is Gujarati dall. These Ladoos are also made on Ganesh chaturthi which is one of the most popular of Hindu festivals.