As Ganesh Chaturthi approaches, what better way to celebrate than by indulging in traditional sweets that not only satisfy your sweet tooth but are perfect for offering to Lord Ganesha? Chef Natasha Gandhi, known for her mastery in creating soulful dishes, has shared a delightful Churma Ladoo recipe that is sure to melt in Bappa’s mouth this festive season. These ladoos are a wonderful combination of flavours and textures, offering a blend of crunch and sweetness in every bite.
What Makes Churma Ladoo Special?
Churma Ladoo is a beloved Indian sweet, often associated with festivals and family gatherings. Made from simple ingredients like wheat flour, semolina, and jaggery, these ladoos pack a punch of nostalgia and warmth. They have a beautifully grainy texture, balanced by the smooth richness of ghee, and are lightly sweetened with jaggery, which gives them an earthy, caramel-like flavour.
The poppy seed coating on the ladoos adds an elegant touch, making them visually appealing and adding a subtle crunch. Churma Ladoo is not just a dish; it’s an experience that embodies the essence of tradition, joy, and togetherness during Ganesh Chaturthi.
Step By Step Recipe To Make It At Home
Here’s how to prepare these melt-in-the-mouth Churma Laddus at home:
Ingredients:
- 2 cups wheat flour
- ½ cup sooji
- ¼ cup besan
- 3 tbsp. ghee
- Warm water
- 1 cup ghee
- 1 cup grated jaggery
- Poppy seeds
Method:
- Start by mixing wheat flour, sooji, and besan in a bowl. Add 3 tablespoons of ghee, ensuring the mixture binds together when pressed.
- Gradually incorporate warm water into the mixture and knead it into a slightly stiff dough. Continue kneading for about 3-4 minutes to achieve a smooth consistency.
- Allow the dough to rest by covering it with a damp cloth for about 15-20 minutes.
- After resting, divide the dough into small portions and shape each into flattened rounds. Ensure they are thin enough to cook evenly.
- Heat 1 cup of ghee in a kadhai. Once moderately hot, fry the dough shapes on low heat until golden brown and crisp.
- Once fried, place the churma on a kitchen towel to absorb any excess oil. Once cooled, grind the fried pieces into a coarse texture using a mortar and pestle or a mixer grinder. Sieve the mixture to ensure even consistency.
- In the same ghee used for frying, melt 1 cup of grated jaggery. Add a dash of water to prevent over-caramelisation, ensuring the jaggery stays smooth and easy to mix with the churma.
- Pour the melted jaggery over the churma mixture and blend it thoroughly.
- Now that the mixture is ready, take portions of it and shape them into laddus. For an extra touch of flavour and texture, lightly roll the laddus in poppy seeds.
Your Churma Laddus are ready to be served! With Chef Natasha Gandhi’s simple yet flavourful recipe, preparing Churma Laddu at home becomes a joyful and fulfilling experience.
Cover Image Courtesy: Natasha Gandhi/Instagram
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