Churma Ladoo
Churma Ladoo or Churma na Ladwa is an Indian sweet made during special occasions or festivals. Churma Ladoo is a traditional Gujarati sweet as well as Rajasthani, made especially during festivals like Holi or Diwali.
Recipe type: Sweet
Cuisine: Indian
  • 2 cup Coarse Wheat Flour
  • ½ cup Suji/Semolina
  • ¼ cup Besan/Gram Flour
  • Warm Milk or Water as Required
  • ¼ cup Ghee for Dough
  • 1 cup Ghee for Deep Frying
  • 1 cup Grated Jaggery
  • ¼ cup Ghee for Jaggery Syrup
  • ½ tsp Cardamom Powder
  • 2-3 tbsp Broken Cashew Nuts
  • 1-2 tbsp Raisins/Manuka
  • Poppy Seeds for Rolling/Garnishing
  1. Mix flour, suji and besan in a mixing bowl, and mix it well. Heat ¼ cup ghee and mix it with the flour mixture.
  2. Add required milk or water into the flour mixture, knead it and make a stiff dough, cover it for 5-10 minutes.
  3. Take the dough, divide it into small-small size portions and make round balls or elongated shapes.
  4. Heat ghee into a pan for deep frying. Now deep fry the prepared round balls into small batches on medium flame till all side becomes golden brown and crispy.
  5. Let it cool down, then broke it into pieces, blend it into a blender and make coarse grainy texture mixture.
  6. Add broken cashew nuts, raisins, cardamom powder and mix it well, keep aside.
  7. Now heat ¼ cup of ghee into the pan and add grated jaggery, stir it on medium flame till melt. Once it bubbling switch of the flame.
  8. Add the prepared jaggery syrup into the prepared coarse mixture, mix it well with spatula and let it little cool down. Now make even sized balls or Ladoos from the prepared mixture, then roll the Ladoos into poppy seeds.
  9. Churma Ladoos are ready, serve it fresh or you can store it into an air tight container.
• You can add nutmeg powder into the mixture if you like its taste.
• You can skip besan and suji if you are using coarse wheat flour.
• Add any dry fruits like almond, pistachios as per your taste.
Recipe by Binjal's VEG Kitchen at