Gujarati and Rajsthani sweet, Churma Ladoo is made with whole wheat flour, Jaggery, Ghee, and Cardamom powder. Gujaratis also call this Churma Na Ladwa!

These ladoos are made during a festival time like Ganesh Chaturthi, Holi, Diwali, etc. They are often served with traditional Rajasthani Daal Baati and Gujarati thali, Urad daal, rice, Bateta nu Shaak, and puri! These are very healthy, and kids friendly.

You can make these once and store them in dry conditions for a long time. Once you try it, you would want to eat more!

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Notes
Baking Method
Preheat your oven at @350 degrees F.
Arrange all the muthiyas in a baking tray and bake them for 18 minutes and then take the tray out, flip them and bake them again for 15 minutes.
Take the tray out let them cool down and follow the remaining step, steps no. 7 to 16.
Bhakhari method
In this process, you simply Divide the dough into lemon size balls, roll it into a thick flatbread.
Heat the tawa and on medium flame roast/cook the bhakri till the bhakhri turn golden brown and crispy like a biscuit.
Let the bhakhari cooldown and follow the rest of the recipe, from step number 7 to 16.
Other important notes
If you don’t have coarse wheat flour or if you couldn’t find them in your Indian grocery store, you can use ⅓ cup of suji / Semolina with every 2 cups of regular whole wheat flour(atta).
For Ladoo the flour needs to be coarse (dardara) not super fine. To achieve that, add Ladoo atta or bhakhri no lot you get at an Indian store along with whole wheat flour.
For kneading the dough, use very less water. The dough needs to be stiff. You can use milk too but I prefer water.
For even cooking, make sure to flatten the dough balls well.
If baking this, every oven works a little differently, so keep an eye while baking the dumpling.
If you are using jaggery powder, you don’t need to melt it. Add directly to the churma mixture and mix everything well.
If frying, be patient while frying them. Fry them on low to medium heat for 12-15 minutes.
Make sure you let the cooked muthiyas cool down completely before you proceed.
You can also add roasted the chopped nuts in ghee for the texture and to enhance the flavor. You can add as much or as little to your preference.
Don’t cook jaggery for too long, just melt them and add them to the churma mixture.
Add melted jaggery only after the churma mixture comes to room temperature.
You can also use half sugar and half jaggery if the jaggery flavor is overwhelming for you.
Churma ladoo stays fresh at room temperature for a couple of weeks if stored in an airtight container. If kept in a refrigerator, bring it to room temperature before consuming.
Khus Khus is completely optional in this recipe.

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Detailed recipe is on www.cookingcarnival.com

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