These authentic Gujarati Churma Ladoo or Churma na Ladwa are made with jaggery (gor). Make these ladu during special occasions such as Ganesh Chaturthi, Holi and Diwali and serve in a Gujarati thali.
With a little time, love and attention, you can easily make authentic Churma na Ladwa. There are two main variations to the recipe, you can either use sugar to sweeten the ladoos or gor/jaggery and it’s a personal preference for which you go for! Churma Ladoo with Sugar is a firm favourite in our family! This link also contains a video recipe for churma ladoo made with bhakri and chapatti and lots of tips and information regarding Churma Ladoo.
Want an easy and very quick Churma Ladoo recipe without frying? Try our M/W method Churma Ladwa now.
Ingredients
Flours – we have used wholewheat, semolina and gram flour. If you can find coarse wheat flour then don’t need to use semolina. In Gujarat coarse wheat flour known as Bhakhri No Lot.
Use wheat flour to make Aate Ka Halwa with Mawa Ghee – desi homemade ghee is the best, vegans can use vegetable ghee or butter however the taste won’t be the same Jaggery – we have used desi organic jaggery thus it is dark in colour. Easily available in the markets known as Gor or Gud. Jaggery powder works too. Oil – any flavourless oil is good for frying. If you want you can use ghee too Spices – cardamom and nutmeg powder not only add flavours, aroma but helps in to digest the ladoos too Sugar candy is known as khadi sakar or mishri – optional White poppy seeds are known as khus khus to coat the ladoo in. It is optional.
What to serve with Churma Ladoo
Storage
Churma ladoo stays fresh at room temperature for more than a week if stored in an airtight container. If kept in a refrigerator, bring it to room temperature before consuming.
Tips
Some people like to bind the dough using lukewarm milk instead of water. Khadi sakar and khus khus are must in Gujarati Churma Ladoo, however, this is optional if not available. In this authentic ladoo recipe no dry fruits are added such as cashew, almonds or pistachios.
How to make Churma Ladoo
Note- (Follow this step by step instructions, full printable recipe card with the exact measurement at the bottom of this post) This recipe is made in two steps. In first step whole wheat flour dumplings fried till golden brown and start emanating its sweet aroma In second step fried dumplings turn into coarse flour Jaggery, nuts, melted ghee and aromatic spices are added and mixture rolled into moreish ladw.
- In a big bowl or wide plate mix all the flours.
- Transfer lump-free coarse ladoo mix into the big wide plate (parat)
Other Gujarati Recipes
Homemade Instant Shrikhand With Cream
Almond Sukhdi
Surti Undhiyu
Surti Sev Khamni
Dakor Na Gota
Churma Ladoo with Jaggery
Equipment
- Wide plate or big bowl
- Kadai/thick base pan
- Perforated spoon /jaro
- Food Processor / High Powered Blender
Ingredients
- 250 g whole wheat flour roti flour
- 250 g wholemeal flour optional*
- 50 g chickpea flour
- 2 tbsp. semolina
- 350 g grated jaggery
- 25 g mishri pieces
- 1 tsp. cardamom powder
- ½ tsp. nutmeg powder
- 2-3 tbsp. khus khus white poppy seeds
- 350-400 g Homemade Ghee
Instructions
- Place all the flours in a big bowl or plate and add about 50-60 g ghee.
- Combine everything, and knead a stiff dough using lukewarm water.
- Divide dough into small balls and make a shape of fist cake ( muthiya )
- Heat 200 g ghee and fry muthiya on a very low heat till light golden brown.
- Remove and let it cool, transfer them in a food processor and grind till you get the coarse powder.
- Add grated jaggery, cardamom and nutmeg powder and remained ghee.
- Mix and rub the mixture properly with your hands, now add mishri or sakar.
- Take small amount of cooked ladwa mixture and make a ball.
- Roll ladwa in khus khus and drop that ladwa in a plate, so the base of that ladoo becomes flat but the upper part still stays round.
- Enjoy !
Notes
- Use regular roti or chapati flour instead of wholemeal flour.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Churma Ladoo with Jaggery
Equipment
- Wide plate or big bowl
- Kadai/thick base pan
- Perforated spoon /jaro
- Food Processor / High Powered Blender
Ingredients
- 250 g whole wheat flour roti flour
- 250 g wholemeal flour optional*
- 50 g chickpea flour
- 2 tbsp. semolina
- 350 g grated jaggery
- 25 g mishri pieces
- 1 tsp. cardamom powder
- ½ tsp. nutmeg powder
- 2-3 tbsp. khus khus white poppy seeds
- 350-400 g Homemade Ghee
Instructions
- Place all the flours in a big bowl or plate and add about 50-60 g ghee.
- Combine everything, and knead a stiff dough using lukewarm water.
- Divide dough into small balls and make a shape of fist cake ( muthiya )
- Heat 200 g ghee and fry muthiya on a very low heat till light golden brown.
- Remove and let it cool, transfer them in a food processor and grind till you get the coarse powder.
- Add grated jaggery, cardamom and nutmeg powder and remained ghee.
- Mix and rub the mixture properly with your hands, now add mishri or sakar.
- Take small amount of cooked ladwa mixture and make a ball.
- Roll ladwa in khus khus and drop that ladwa in a plate, so the base of that ladoo becomes flat but the upper part still stays round.
- Enjoy !
Notes
- Use regular roti or chapati flour instead of wholemeal flour.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
PILAU RICE
In restaurants, pilau rice is usually coloured with yellow food colouring but we have used turmeric and safflower instead.
TAKEAWAY STYLE PILAU RICE
What is Pilau Rice
Ingredients for Pilau Rice
What is Safflower?
Can I use any other variety of rice?
Can I add onion in Yellow rice recipe?
Yes, you can. Add finely chopped onion with whole spices and saute until very light pink.
What is the ratio of Basmati rice to water ratio?
What type of water do I need to cook rice?
Storage
This Pilau rice stays fresh in the refrigerator for a couple of days if stored in an airtight container. To freeze the pilau rice, let the rice totally cool then store in a freezer-proof container and freeze it for 4-6 weeks.
Defrost and heat thoroughly before consuming.
Best Tips to cook the fluffiest rice
How to make Restaurant Style Pilau Rice
Heat ghee (pic 1)
Other Rice Recipes
PILAU RICE TAKEAWAY STYLE
Equipment
- Pan with lid
- Spatula
- Bowl
- Colander
Ingredients
- 1 cup basmati rice
- 2 tbsp. ghee
- 2 small cinnamon bark
- 2-3 cloves
- 3-4 cardamom pods
- 1 tsp. cumin seeds
- ½ tsp. fennel seeds
- ½ tsp. turmeric powder
- ½ tsp. safflower soaked in warm water
- salt
Instructions
- Wash the rice in running cold water until water runs clear to remove as much as starch as possible.
- Let the rice soak in cold water for 20-30 minutes if possible.
- Heat ghee in a pan.
- Add all the whole spices, once splutter add soaked rice (discard the water)
- Fry the rice for a minute or so.
- Then add warm water.
- Add turmeric and salt, mix well.
- Let the first boil come on medium heat.
- Now cover the pan with the lid, lower the heat and let the rice cook.
- Keep an eye for water level.
- Once the rice is cooked, let it sit for another five minutes.
- Now add safflower with water, gently mix the rice.
- Serve HOT with your choice of curry or daal.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
