Churma na Ladoo

churma na ladoo

Happy Ganesh Chaturthi to all foodie friends!!! :)

Gujarati feast and that too at Brahmin’s place is incomplete without ‘Churma na Ladoo’!!! Born Brahmin, I’m also a big-time Ladoo lover :) Whenever we have a Ganpati/Rudri paath at home, my mum n mamis are used to make these special laddoos on previous night! And I joined them most of the times just to cover those laddoos with poppy seeds, which is called ‘Vastra’ (clothes) of these prasaad.

I saw a complete process of making ladoo a hundred times, but never got a chance to try it by myself. This time, to make my mum proud of me (knowing that I can never try my hands on sweets like her), I made these ‘Churma na Ladoo’ to celebrate Ganesh Chaturthi :) Ideally, Ganeshji loves laddoos made with jaggery… But I’ve used sugar instead as I already made modak for mandir-bhog. Yes yes, that too for the first time… And I tried boondi na laddoo too… What a grand celebration of this auspicious day! Ganpati Baapa Moriya…

churma na laddoo

Makes: 4

INGREDIENTS:

1 cup Coarse Wheat Flour (Bhakhri flour)
3/4 cup Sugar
1/4 cup Melted Ghee + 1 tsp
1 tsp Finely chopped Cashewnuts
1/8 tsp Cardamom Powder
A pinch of Nutmeg Powder
1 tsp Poppy Seeds
Oil, to deep-fry
Water, as required

STEPS TO FOLLOW:

  1. Take bhakhri flour in a bowl and add 1 tsp ghee into it. Mix it well to form crumbles.
  2. Knead a hard dough by adding water as required.
  3. Divide this dough in 2-3 portions and make muthiyas (small balls, shaped in fist) out of them.
  4. Heat oil in pan and deep-fry these muthiyas in it till they are golden brown in color.
  5. Keep them aside and cool down to room temp.
  6. Roughly break them into pieces and grind them to make a fine mixture out of them.
  7. Transfer it to a big bowl and add cardamom n nutmeg powder, chopped dried fruits and powdered sugar in it. Mix everything well.
  8. Pour half of hot melted ghee and keep mixing it.
  9. Add the other half in it and mix again. Take a fistful in palms and make ladoos!
  10. Spread poppy seeds in a plate and roll these ladoo in that plate for a cover.

SJ’s NOTE:

Same ladoos can be made using powdered jaggery instead of sugar. Heat ghee and jaggery together (or microwave for a min) and add it to mixture. Rest of all steps are same!

Linking this entry to Festival Treats Event of Cuisine Delights and Riappyayan:

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Category : Authentic Indian, Festive Season, Festive Sweets, Gujju Dishes