Sritama's Food Blog

September 12, 2017

CHURMA LADOO / NAVRATRI OR FESTIVAL SPECIAL CHURMA LADDU / ATTA KA LADDU WITH VIDEO

In Rajasthan,Gujrat Churma Ladoo is a very popular sweet.It is used also in festivals.Making this laddu is very easy & simple.It is also known as Atta Ka Ladoo as its main ingredient is wheat flour or atta.Do try it at home as it's very tasty & delicious. Lets learn how to prepare this amazing dessert.

Preparation Time : 30-40 minutes approx

Serving : 4-5
No. of Ladoos : 9-10

Recipe Type : Dessert

Recipe Cuisine : Indian

Author : Sritama

Ingredients :

1. 1 cup or 250 gm wheat flour ( gehun ka Atta )
2. 200 gm ghee
3. 1/4 cup of semolina or rava
4. some descicated coconut
5. some jaggery
6. 50 gm almonds & cashewnuts
7. 1 tablespoon cardamom powder
8. 1 pinch of nutmeg or jaiphal powder
9. some poppy seeds
10. some lukewarm milk

Method :
  Step 1 : Mix suji with atta, add some ghee in this mixture. Now add milk in it and mix it well,make a stiff dough.Make sure that the dough is not soft. Take a small portion of dough and give a round or any kind of shape.It is called bati in Rajasthan.

   Step 2 : Take a pan and put enough oil and ghee,let it melt.Give all the baties on hot oil and fry it until golden brown from both sides.Take it off from the pan and let it cool.After some hours crush all the baties into small pieces and grind it into a mixture grinder & make a fine dust or churma.

  Step 3 : Now Add coconut,ghee,dry fruits,jaggery,nutmeg & cardamom powder in the dust.Mix all the ingredients properly and make a ladoo.And our tasty & delicious Churma Ladoo is ready.To garnish the ladoos coat with poppy seeds properly and plate it beautifully...

{Special Note : If u are calorie conscious, you can use oil or butter instead of ghee.But ghee is always better option to make perfect laddu.you can also dry roast or bake the baties instead of oil fry.To make this churma laddu you can use powdered sugar instead of jaggery.You can skip the nutmeg dust too. }

Happy Cooking...🌝

Video Link Of the Recipe :