Churma Laddu (ચુરમા લડ્ડુ, చుర్మా లడ్డు, चुर्मा लड्डू)

Churma Laddu (ચુરમા લડ્ડુ, చుర్మా లడ్డు, चुर्मा लड्डू) Churma laddoo, sinfully rich in ghee, are famous in Gujarat / Rajasthan, and are specially served in the form of Prasad, or any auspicious occasion. Churma is a traditional Rajasthani sweet, made specially during festivities. Churma is the powdered form which is also made into laddus.

Regional Dish : Rajasthan; Gujarath; North India.

Cuisine Style : Rajasthan | Cooking Time 45 minutes | Take it as snack or Prasadam | Type Sweet | Shelf Life : 5 days.

Appx. Nutritional values calculated for 1 serving : Calories (325.0 K cal), Carbohydrates (36.9 g), Protein (5.2 g), Fat (23.4 g).

Ingredients to serve :

• Whole wheat flour coarsely ground (gehun ka atta) 200 grams
• Semolina (suji ) 50 grams
• Ghee 250 grams
• Sugar  200 grams
• 1 tsp cardamom powder
• 10 almonds
• 20 cashew nuts
• water or milk to knead

Method :

1. Make a stiff dough of the whole wheat flour , semolina , 50 grams ghee  using very little water or milk , then set a side for 10 minutes.
2. Divide the dough into  small balls of lemon size
3. Shape the balls into  flat thick chapathi by pressing them  between both the palms and make an indentation using the thumb finger in the center, like a deep impression.
4. Heat  rest of the ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5. Take them out  of ghee and allow them to cool.
6. Grind them in a food processor to get a fine powder (churma).
7. Turn on the ghee and add all the nuts and fry,  to this add the churma and keep frying on low heat for 5 mins as the colour changes and also gives out aroma.
8. Once the aroma comes take it of the heat and allow to cool .
9. In the mean time grind sugar in to powder , than add this to churma  and cardamom powder and mix well.
10. Now take  fist full of churma and roll in to round ball shape ( laddu)
11. Store the laddus in an air-tight container.

Other variants / Cuisine Style :using bura ( tagar) instead  of sugar, adding nutmeg , adding cinamom , using jaggery, adding dry coconut powder to ladoo , decorating with poppy seeds.