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Churma Ladoo – Baked version with Jaggery
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5 from 9 votes

Churma Ladoo – Baked version with Jaggery

Churma Ladoo is a recipe for ball shaped sweet made out of crumbled Bati (unleavened bread). This authentic Churma Ladoo recipe has been further enhanced by mixing different flours, spices and nuts. Baking and use of jaggery instead of sugar makes it healthier. Snack anytime you are feeling low on energy or to satisfy your sweet tooth cravings.
Prep Time2 hrs
Cook Time30 mins
Resting Time15 mins
Total Time2 hrs 45 mins
Course: Dessert, Side Dish, Snack
Cuisine: Indian
Keyword: churma ladoo, Ladoo
Servings: 40 28 gm each Ladoo
Calories: 147kcal

Ingredients

Ingredients:

    Pantry

    Spices:

    Dairy

    • 275 g Clarified butter Ghee – 1¼ cup - divided into 100 gram and 175 grams
    • cup Milk ½ cup + 2 tablespoon

    Instructions

    • Add all the dry ingredients (regular whole wheat flour, coarse wheat flour, semolina (rava), chickpeas flour, almond meal/flour and salt) to a mixing bowl and mix.
      Flours being mixed for churma ladoo
    • Add ½ cup of ghee to the flour mixture and mix again, it should be crumbly in texture after mixing.
    • Now add milk and knead it into a stiff dough. TIP: If using stand mixer, dough would not come together for stiff consistency, use hands to bring it together, at the end.
    • Cover the dough with a kitchen towel and let it rest for 30 minutes.
      Dough ready to be covered for churma laddu
    • Divide the dough into small equal size balls/muthiya and flatten them a bit.
      divided and flattened dough balls ready for baking or frying
    • Either deep fry or bake to cook these batis/muthiyas.
      Bati ready to bake for churma

    To Bake:

    • Preheat the oven @ 375 degree, place all the prepared batis/muthiyas on a baking sheet and bake for 18 minutes.
      bati being put into pre-heated oven
    • After 18 minutes check if the bottom of batis/muthiya are cooked and brown, then flip and bake for another 15 minutes.
    • Once all the batis/muthiyas are nicely cooked from outside, carefully crumble them using a kitchen towel and bake for another 5 minutes. To make sure that all the batis/muthiyas are cooked well from inside as well.
      crumbled bati
    • Let the cooked and crumbled batis/muthiyas cool down to room temperature.

    To deep fry:

    • Heat ghee in a deep pot (kadhai) for frying until medium hot or if you have thermometer then until it reaches to 350 degree F.
    • Deep fry few of the batis/muthiyas at a time at medium heat until they turn golden brown. Keep flipping them during the frying process for even cooking and browning. Medium heat is important to make sure that thick bati is cooked all the inside.
      Bati towards the end of frying
    • Let the fried batis/muthiyas cool down till they are easy to work with. Then break them by hand into smaller pieces.

    Now follow rest of the method whether you have baked or deep fried the batis/muthiyas:

    • Transfer room temperature crumbs or pieces to food processor and pulse them into a coarse texture mixture or churma and keep it aside.
      crumbled bati pulsed into a coarse mixture
    • Heat 1 cup ghee in a pan and roast roughly chopped nuts, chironji, and melon seeds for 5 minutes on low heat.
    • Switch off the heat then add ground churma to roasted nuts-ghee mixture and mix thoroughly.
    • Now add cardamom powder, dry ginger powder, fenugreek powder and mix thoroughly.
      spices being added to churma prepared for churma ladoo
    • Let the mixture cool down to the temperature where you are comfortable to work with bare hands.
    • Add jaggery powder and thoroughly mix the mixture. While mixing keep rubbing them in between palms to break any lump of jaggery powder if there is any.
      Jaggery added to churma
    • Mixer is ready to make laddu. To make laddu take a handful of portions of prepared mixture and start binding it together using fist. Once mixture start taking shape roll them between palms and keep pressing with other hand fingers to give them a perfect sphere shape.
      making churma ladoo with hands
    • Prepare all the laddus following above process.
      Churma Ladoo ready

    Video

    Notes

    Your Churma Laddu is ready. Store in cool dry places in an air-tight container.
    Let us know if you like it or have any questions about the above recipe.

    Nutrition

    Calories: 147kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 18mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg