Rajasthani feast is incomplete without Churma Ladoo. These desi ghee laddoos served after heavy meals are the most yummilicious sweets you could have. These mouthwatering sweet laddoos are a must try.
- Wheat Flour (500gm)
- Semolina/ Suji (½ cup )
- Sugar (250 powdered )
- Ghee (250 gm )
- Oil to fry
- cloves (4-5 pieces, powdered)
- Cardamom (3-4 pieces, powdered)
Churma Ladoo Process:
- Mix the whole semolina, wheat flour, 3 tbsp of melted ghee in a deep bowl and mix well until it formed a breadcrumb texture.
- Add a small amount of lukewarm water at a time and knead to make a stiff dough.
- Make the shape of your choice.
- Now heat oil in a pan on medium heat but make sure that oil does not get to a smoking point. Turn the flame to low and put dough balls into the hot oil and fry these balls until it turns golden brown in color. Cook evenly on every side.
- It usually takes around 10-12 minutes to fry the balls as it should be get cooked from inside as well. Do not make the flame high to make the process fast. Allow the balls to turn brown in medium heat.
- Now let the balls cool completely. To make the cooling fast break the fried balls into smaller pieces.
- Once it cooled grind it using a mixer.
- Take powder out from the jar and sieve it to make evenly coarse powder for my laddoo.
- Take ghee in a pan and heat it on low flame. Once the ghee melts remove the pan from heat.
- Collect the mixture in a bowl, melted ghee, cardamom powder, crushed cloves, add powdered sugar, chopped almonds and mix it well.
- Take a small amount of the mixture in your palm and roll them into round shape of laddoos, if you find it difficult to shape the laddoos, add a little-melted ghee.
- You can add dry fruits according to your taste.
- Serve immediately or store in an air-tight container for a couple of weeks in the refrigerator and make it warm for a few seconds in the microwave before serving.