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Churme ka laddu is a very famous Rajasthani delicacy. These are made with atta or whole wheat flour. Traditionally the dough is deep fried in ghee, low and slow until golden brown, then powdered and mixed with the sweetener and made into laddoos using more ghee. 

Since I try to minimize our ghee consumption, I found this healthier version of the laddoos on Sanjeeta’s blog and used her tip to bake the dough instead of deep frying. I used a little more ghee than the original recipe and the resultant laddoos are delicious with a melt in your mouth texture. 

The powdery version of the laddoos aka churma is eaten along with dal baatis. My palette is not very used to the sweet and savory combination, but I really enjoyed the bal-baati-churma combo a lot.

Print Recipe
Churme Ka Laddu Yum
Churme Ka Laddu
Course dessert
Cuisine rajasthani
Prep Time 10 minutes
Cook Time 30 minutes
Servings
laddoo
Ingredients
  • 1 cup Atta Whole wheat flour /
  • ¼ cup Ghee – divided
  • ¾ cup Jaggery – grated
  • 1 tsp Cardamom Ground
  • Milk – as needed
Course dessert
Cuisine rajasthani
Prep Time 10 minutes
Cook Time 30 minutes
Servings
laddoo
Ingredients
  • 1 cup Atta Whole wheat flour /
  • ¼ cup Ghee – divided
  • ¾ cup Jaggery – grated
  • 1 tsp Cardamom Ground
  • Milk – as needed
Churme Ka Laddu
Instructions
  1. Preheat oven to 400°F.
  2. Mix atta with 2 tbsp ghee until it resembles crumbles. Slowly add lukewarm milk and mix until a smooth dough forms.
  3. Divide the dough into same sized balls – I was able to make 4 medium sized balls with the quantities given. Press the balls in your fist to form somewhat oval shaped dough with the impression of your fingers on one side.
  4. Brush some melted butter on the dough balls and place on a baking sheet and bake for 20-25 minutes or until golden brown on all sides.
  5. Remove the baked dough out of the oven and let cool.
  6. Grind the baked dough in a food processor until fine, add elaichi (cardamom) and grated jaggery to the food processor and pulse until combined. If you want smoother laddoos, sieve the ground dough mixture before adding the other ingredients. This is your churma..
  7. To make Churme ka laddoo, add some melted butter to churma and form balls with your hands. Enjoy!!
Recipe Notes

Lets check out what my fellow marathoners have cooked up for Day 2 of BM# 12.

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23 thoughts on “Churme Ka Laddu”

  1. ok this is perfect way to polish off the remaining batis, I have some but found most recipes consisting of khoya , liked your version

  2. wow these look fantastic!!..love ladoos!!…i like the addition of gur to sugar…normally I make them with sugar.winter just the rt time to indulge into these with daal bati.

  3. Interesting preparation, make a dough, bake it, grind to powder and then make the laddus! Laddus look perfect & delicious!

  4. You well enough tempted me with ur clicks to try this out soon, I’m thinking for long time now, laddoo looks yumm, pavani

  5. i have eaten this once at a rajasthani thali restaurant & loved its crumbly texture… never knew it was this easy! looks yum

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