Friday, October 15, 2010

Churma Laddus or Churma na Ladwa(Ladva)

Churma laddu or Churma na ladva is a very famous sweet made from whole wheat flour, ghee and jaggery. We usually make these laddus during Ganesh Chaturthi. This year, I was a bit busy during Ganesh Chaturthi, and never got time to make these laddus, so I made them during navaratri:)

Churma na ladva are made by making a stiff dough out of wheat flour and ghee. This dough is then divided into small portions and deep fried in ghee until crispy. Then it is ground to a coarse powder. This powder is called Churma. Warm ghee and jaggery is added to the churma in order to form ladva.

This was my first time making these laddus, so I was a bit nervous. Ofcourse I didn’t want to fry the flour in ghee, so I took a healthier approach (suggested by my mom). My first trial didn’t turn out very good, so I tried them again the next day, and the result was very good.

Here is the recipe
1 Cup Whole Wheat Flour (Coarse flour if possible)
1/4th Cup Ghee
1/3rd Cup Jaggery (Gud), Grated or Broken into Very Small Pieces
A Pinch Nutmeg Powder
1/4th Cup Milk
1 Tablespoon Khus Khus (Poppy Seeds)
1 Tablespoon Slivered Almonds, Toasted


Melt half of the ghee and add to the flour. Mix well. Now add 3-4 Tablespoon of milk in order to form stiff dough. Add more milk if needed. Cover the dough and keep aside for 10 minutes.

Divide the dough in equal portions and roll out a 4 inch diameter disc. This is called Bhakhari. Heat a tava (non stick pan) at low-medium heat. Cook the bhakhari on both sides until it turns golden brown and crispy. Cook the rest of the bhakhari and allow them to cool. Now break the bhakharis into small pieces and grind them to a coarse powder. This powder is called churma.

Heat the remaining ghee and milk in separate containers. Combine the ground powder (churma), nutmeg powder, almond and jaggery in a plate. Pour the melted ghee over the mixture and mix well. While mixing make sure to break the gud with your hands so that no lumps are formed and the gud gets evenly mixed with the flour. Now add 2-3 tablespoon of the milk and mix well. We are adding milk just to bind the flour so that we can form laddus out of it. After adding a little milk, check and see if you can form round balls out of the flour. If not, add some more milk until you are able to form balls.

Spread the poppy seeds in a plate. Roll the balls in the seeds to coat all sides. Let them cool completely and put them in an airtight container. Store them in refrigerator since it contains milk.

(Pictures to be uploaded shortly:))

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