This recipe is a part of authentic Rajasthani ‘Dal–Bati-Churma‘ combination, where ‘Churma’ means crumbled, which in Indian cooking is used for recipes where a cooked bread or flour is crumbled and mixed again with other ingredients and served in various forms. ‘Ladoo’ is any ball shaped sweet commonly served in India on festive occasions. Churma Ladoo is a recipe for ball shaped sweet made out of crumbled Bati, flour or semolina. Bati is an unleavened bread that is hard from outside but soft from inside which originated from the desert areas of Rajasthan.
The Churma Ladoo is a hearty snack packed with healthy fats, proteins, vitamins and minerals. These churma laddu have a long shelf life. Stored in an airtight container, these ladoo can stay good for a month and for a longer duration, store them in a refrigerator. You can snack on them when feeling low on energy or to satisfy a sweet tooth craving.
This authentic recipe is enhanced by mixing different flours, spices and nuts. Added ingredients such as carom seeds (Ajwain) helps in digestion, coughs and asthma, arthritic pains, acidity and cardiac health. Another ingredient, dry ginger powder (saunth), also helps in digestion, acts as anti-inflammatory, lowers blood sugar, fights flu and common cold. Nuts provide unsaturated fats, omega 3 fatty acids, fiber, vitamin E and proteins.

The below recipe from the Bhaga Shastra is made using semolina, ghee and jaggery.