{"id":17307,"date":"2021-09-02T15:10:11","date_gmt":"2021-09-02T22:10:11","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=17307"},"modified":"2021-09-02T15:10:13","modified_gmt":"2021-09-02T22:10:13","slug":"churma-ladoo","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/churma-ladoo\/","title":{"rendered":"Churma Ladoo"},"content":{"rendered":"\n

Gujarati and Rajsthani sweet, Churma Ladoo is made with whole wheat flour, Jaggery, Ghee, and Cardamom powder. Gujaratis also call this Churma Na Ladwa!<\/em><\/p>\n\n\n\n

These ladoos are made during a festival time like Ganesh Chaturthi, Holi, Diwali, etc. They are often served with traditional Rajasthani Daal Baati and Gujarati thali, Urad daal, rice, Bateta nu Shaak, and puri! These are very healthy, and kids friendly. <\/em><\/p>\n\n\n\n

You can make these once and store them in dry conditions for a long time.<\/em> Once you try it, you would want to eat more!<\/em><\/p>\n\n\n\n

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What is Laddu or Ladoo<\/h2>\n\n\n\n

The term laddu or ladoo is for sweetened round balls made from flour, sweetener, and ghee or oil. Some nuts and flavorings are also added.<\/p>\n\n\n\n

Indian cuisine has a variety of laddu recipes made with unique ingredients and different cooking methods.<\/p>\n\n\n\n

Mostly the flours that are used to make laddu are gram flour, semolina (rava), whole wheat flour, various millet flours, lentil flours, or rice flour.<\/p>\n\n\n\n

There are many varieties of laddus. Out of all my personal favorites are Motichur ladoo<\/a>, Besan Ladoo<\/a>, and Churma Ladoo.<\/p>\n\n\n\n

Churma Ladoo<\/h2>\n\n\n\n

Churma Laddu is the authentic sweet recipe from Rajasthan and Gujarat state in India. It is sweet prepared from jaggery, ghee (clarified butter), and coarsely ground whole wheat flour.<\/p>\n\n\n\n

There are different variations of this sweet. A lot of people make Churma laddu in pure Ghee. They even fry the churma muthiya (Dumplings) in ghee.<\/p>\n\n\n\n

Some people make it with sugar and some make it with jaggery. We have been using jaggery for years and I prefer it that way.<\/p>\n\n\n\n

There are also different combinations of flours, no right or wrong combination though! It’s all about preferences. Whatever recipe you select, the result is always good. J<\/p>\n\n\n\n

Although these ladoos are originally from Gujarat and Rajasthan, nowadays they are made almost everywhere.<\/p>\n\n\n\n

It’s our family tradition to make these Churma Ladoo for the auspicious day of Ganesh Chaturthi, as Ganesh prasad, offering.<\/p>\n\n\n\n

When I was a kid my Baa (Grandmother) used to make these laddus on every Ganesh Chaturthi. During lunchtime, we used to pick one laddu and used to eagerly break them in hope of finding a coin (money).<\/p>\n\n\n\n

We are so excited to break the laddus in hope of finding a coin. The one who gets the coin is considered the luckiest.<\/p>\n\n\n\n

The excitement of a coin inside laddu makes us eat complete laddu.<\/p>\n\n\n\n

I still try to follow this tradition and my son gets very excited whenever I make this laddu. J<\/p>\n\n\n\n

I learned this recipe from my Mom. She learned from her mother. This no-fail recipe has been passing along generations!<\/p>\n\n\n\n

And now I am documenting this recipe to pass to the next generations, hoping that they would keep this tradition alive!!<\/p>\n\n\n\n

There are 3 ways of making cooking the Dumplings<\/h2>\n\n\n\n