Rajasthan

Churma ladoo

Name: Churma ladoo
Total time: 50 min
Yield: 12 servings
Cuisine: Rajasthani
Ingredients: 2 cups coarse whole wheat flour (wholemeal atta flour, chapati flour); 3 tbsp rava (semolina); 1/2 cup plus for frying ghee; 1/3 cup milk; 3/4 cup grated jaggery; 1/2 tsp cardamom; 1 tsp poppy seeds (white poppy seeds); a few chopped almonds

Fried wheat dough, crushed with ghee and jaggery. Rajasthan's hearty sweet.

50 minTime

4 gProtein each

mildSpice

Churma, dal and baati2 chapters · 1 min read

Make it your way

Grandma's wayFried atta, jaggery, ghee.

The original

232kcalsame

4 gproteinsame

3 gfibresame

50minutessame

Classic churma ladoo.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups, coarse

Rava (semolina)3 tbsp

Ghee½ cup plus for frying

Milk⅓ cup

Jaggery¾ cup, grated

Cardamom½ tsp

Poppy seeds (white poppy seeds)1 tsp

Almondsa few, chopped

Method

4 steps

1Rub 3 tbsp ghee into atta and rava, then knead stiff with milk.
2Shape into fist sized muthiyas and fry on low until golden.
3Cool, break and grind into coarse churma.
4Melt jaggery with remaining ghee. Mix into the churma with cardamom and nuts. Shape ladoos.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Churma ladoo

Make it your way

Ingredients

Method

Make it a meal