‘Churma’ means crumbled, which in Indian cooking is used for recipes where a cooked bread is crumbled and mixed again with other ingredient and server in various forms. ‘Laddu’ refers to ball shaped sweets commonly served in India on festive occasions. Hence, ‘Churma Laddu’ is a recipe for ball shaped sweet made out of crumbled Baati, which is an unleavened bread, hard from outside but soft from inside, cooked in the desert areas of Rajasthan. This authentic recipe has been further enhanced by mixing different flours, spices and nuts. These are highly nutritious both from the energy perspective and other nutrients. Added ingredient such as carom seeds powder (Ajwain) helps in digestion, coughs and asthma, arthritic pains, acidity and cardiac health. Another ingredient, dry ginger powder (Saunth), also help in digestion, acts as anti-inflammatory, lowers blood sugar, fights flue and common cold. Nuts provide unsaturated fats, omega 3 fatty acids, fiber, vitamin E and proteins.
Overall, these ‘Churma Laddus’ are a healthy bite size hearty snack packed with healthy fats, proteins, vitamins and mineral. You can make these once and store in dry conditions for a long time. Snack anytime, if you are feeling low on energy or to satisfy your sweet tooth cravings just serve as a dessert. Please note that ‘No one can eat just one‘. Once you try it, you would want to eat more. However, considering the high calorie content due to high calorie ingredients, moderation in serving quantity is highly advised.
- Coarse wheat flour (Laddu Atta) – 1 cup
- Semolina (Rava) – 1/2 cup
- Regular whole wheat flour – 2 cup
- Almond meal/flour – 1/4 cup
- Chickpeas flour – 1/2 cup
- Clarified butter (ghee) – 1/2 cup to add as ingredient and then extra deep frying
- Milk – 3/4 cup cold
- Sugar or Jaggery – 1.5 cup powdered, adjust the quantity according to your taste, we prefer sweetness on lighter side.
- Mixed Nuts (Almonds, walnuts, cashews, pistachios, chironji and melon seeds)- 1 cup roasted and chopped
- Dry ginger powder (saunth)- 1 tbs
- Carom seeds powder (ajwain) – 1 tbs
- Cardamom – 1/2 tbs
- Salt – 1/2 tsp
- Transfer all the dry ingredients (coarse wheat flour, semolina (rava), regular whole wheat flour, almond meal/flour, chickpeas flour) along with carom seeds powder, dry ginger powder and salt into a mixing bowl and mix.
- Add clarified butter (ghee) to the mixture and mix again.
- After through mixing, your mixture should be crumbly as shown in the picture below.
- Now add milk and knead it into a stiff dough.
- Kneaded dough should look like in the picture below.
- Cover the dough with a cheese cloth and let it rest for 30 minutes.
- Divide the dough into small equal size balls. Flatten them a little bit and make a thumb impression in center to make baatis.
- Heat ghee in a deep pot (kadhai) for frying.
- Deep fry few of the baatis at a time at medium heat until they turn golden brown. Turn them during the frying process to make sure they are evenly cooked on all sides. Medium heat is important to make sure that thick baati is cooked all the way inside.
- Let the fried fried baatis cool down till they are easy to work with.
- Now break the baati by hand first into smaller bread crumbs.
- Then use a food processor or a mixer to turn these crumbs into a coarse texture mix. If you feel that you don’t have a uniform mixture, then sieve the mixture and blend the bigger crumbs again.
- Transfer to a mixing bowl and add powdered sugar, chopped nuts and cardamom. Mix it thoroughly.
- Now add a little bit of clarified butter (ghee) as binder one spoon at a time till the mix starts binding easily in small balls.
- Now bind them into small balls. You may may smaller size balls for portion control and make regular/large size balls.
- Your Churma Laddu is ready. Store in cool dry places in an air-tight container.