Churma Recipe, How to make churma ladoo

Step by step recipe to prepare churma or choorma. This is a traditional rajasthani sweet recipe made by my grandmother; which we all love since years. It forms a great accompaniment to the trio dish DAL, BAATI, CHURMA. It has a rich and flavorful sweet made of whole wheat flour.

Churma can be made using coarsely ground wheat flour or besan. The most popular one can be shaped into ladoos. 

The Ghee is added in abundance to all Rajasthani dishes and churma is no exception at all. More the ghee, the softer the churma turns out and it becomes easier to shape the ladoos. But one can always reduce the amount of ghee that goes in this recipe. If you use ghee sparingly, you have to serve the churma crumbled or have to use lot of pressure to shape them into laddus.

The traditional recipe requires deep frying of the dough balls called as muthiya and then crumbling it to make churma. But in this recipe deep frying is substituted with roasting.

This laddus are also made on the festival of Ganesh Chaturthi. This traditional laddus are served as prasad to lord Ganesha on this festive day. The churma or churma laddu can also be served as snacks to adults and children giving an instant bout of energy.

Although this recipe is among the many sweets which takes time and patience to make, but the end result is delectable.

Step by step recipe of Churma or churma laddu/ladoo: 

1. In a large bowl, combine whole wheat flour and ¼ cup melted ghee.
   
2. Mix well until you get a texture like bread crumbs
   
3. Add milk gradually and need to make stiff dough
   
4. Knead the mixture by hand for about 5 minutes. Now cover and keep the dough aside for 20 minutes.
   
5. Divide the dough into 2-3 big dough balls. Now flat it with the help of hand.
   
6. Roll them into 6-7 inch diameter and ½ cm thick.
   
7. Place the rolled dough on a pre heated griddle or tawa.
   
8. Roast the roti on medium heat from both sides. Don’t get tempted to turn the heat to high to fasten the process; it takes time for the roti need to get cooked from inside as well. Apply ghee generously and prick each side with fork, so that it is cooked well.
   
9. Roast similarly on other side. It should have light brown spots on both sides.
   
10. In the same way make rest of the rotis. Once you have finished making all the rotis allow them to cool completely. Meanwhile, chop the nuts and powder the cardamom seeds.
    
11. Once cool, break the rotis into pieces and grind them in a food processor or grinder to form a coarse powder like bread crumbs.
    
12. Now heat rest of the ghee in a kadhai or pan. Add churma to it and saute for 1-2 minutes on a low to medium flame.
    
13. Stir in dried nut mix and raisins. Add cardamom powder and turn off the heat. Mix well.
    
14. Finally add sugar and stir it well until the sugar blends in with the churma.
    
15. To make laddus, one may add more melted ghee and shape them. Take handful of mixture and make a round shape with both hands into laddus.
    

Churma or churma laddu recipe below:

Churma recipe Prep time Cook time Total  10 min  30 min  40 min Churma – a traditional and delicious Rajasthani sweet prepared with whole wheat flour. AUTHOR: Monali RECIPE TYPE: Indian sweet CUISINE: Indian, Rajasthani SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1½ cup Atta, whole wheat flour ¼ + ½ cup ghee ¾ cup milk or as required 1 cup powdered sugar 10-12 cashews 2 tbsp. raisins ¼ tsp. cardamom powder  DIRECTION In a large bowl, combine the whole wheat flour and ¼ cup melted ghee and mix well until you get a bread crumb texture. Add a little milk at a time and knead to make stiff dough. Knead the mixture by hand for about 5 minutes to make firm dough. Now cover and keep the dough aside for 20 minutes. Divide the dough into 2-3 big dough balls. Now flat it with the help of hand and roll them into 6-7 inch diameter and ½ cm thick. Place the rolled dough on a pre heated griddle or tawa. Roast the roti on medium heat from both sides. Don’t get tempted to turn the heat to high to fasten the process; it takes time for the roti need to get cooked from inside as well. Apply ghee generously and prick each side with fork, so that it is cooked well. Roast similarly on other side. It should have light brown spots on both sides.   In the same way make rest of the rotis. Once you have finished making all the rotis allow them to cool completely. Meanwhile, chop the nuts and powder the cardamom seeds. Once cool, break the rotis into pieces and grind them in a food processor or grinder to form a coarse powder like bread crumbs. Now heat rest of the ghee in a kadhai or pan. Add churma to it and saute for 1-2 minutes on low flame. Stir in dried nuts mix and raisins. Add cardamom powder and turn off the heat. Mix well. When churma is lukewarm, add sugar and stir it well until the sugar blends in with the churma. To make laddus, one may add more melted ghee and shape them. Take handful of mixture and make a round shape with both hands into laddus. NOTE Churma can be enjoyed hot or cold. It can be stored in an airtight container and is good for 7-10 days. The texture may change over the course of time- just add 1 tsp of ghee and warm it in microwave for 20 seconds and churma will retain its texture back.    SERVING SUGGESTION Enjoy the traditional food of Rajasthan- DAL, BAATI and CHURMA.