About this Recipe
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.
“I WILL GIVE YOU A FEW UNDERSTANDINGS:
ENJOY THROUGH THE TONGUE WHICH YOUR WHOLE INTESTINE
ENJOYS. YOU WILL BE ‘YOGI’.
DON’T FORCE YOUR WHOLE INTESTINE TO TOLERATE WHAT
YOUR TONGUE ENJOYS. THEN YOU WILL BE JUST ‘ROGI’ (SICK)
YOGIS HAVE DEVELOPED A UNIQUE EATING STYLE WHICH IS
TASTY AND HEALTHY – THAT IS WHAT IS THE AGAMIC FOOD.
I WANTED THAT FOOD DESCRIBED IN THE BHAGA SHASTRA TO
BECOME THE LIFESTYLE, THE FOOD WHICH IS VERY HEALTHY AND TASTY.“
– SPH Nithyananda Paramashivam
- Preparation time: 10 mins
- Cooking time: 25 mins
- Total time: 35 mins
- Servings : 3-4 persons
- Course: Sweet Dish
- Cuisine: Rajasthan & Gujarat
- Semolina- ½ padi -750 gms
- Ghee -5 palam -175 ml
- Almonds -3 palam -105 gms
- Raisins- 2 and ½ palam -87.5 gms
- Sugar crystals -3 palam- 105 gms
- Cardamom powder -¼ palam -8.75 gms
- Jaggery syrup -30 palam -87.5 ml
Bhaga Shastra gives ingredient measurements in measurement systems used in the olden days. When giving this recipe, we are not rounding any measurements in the modern units, so as to avoid any deviations from the Bhaga shastra. Go to this link for Bhaga Shastra Units Conversion to grams and kilograms:
- In a vessel/flat tray mix broken wheat (semolina) with melted ghee
- Add milk slowly and knead it making it into crumbles (churma) and keep it aside.
- Heat ghee in a pan and transfer the semolina crumbles into it and fry it.
- Now crush the semolina into powder
- Add almonds, raisins, palm sugar powder and cardamom powder to it.
- Prepare jaggery syrup and pour it on the crushed semolina preparation.
- Form this churma mixture into ladoos or balls.
These balls can also be made without palm sugar powder by only adding jaggery or jaggery syrup into it.
8. The Churma Ladoo is now ready to be served.
Step by step instructions
In a vessel/flat tray mix broken wheat or semolina with ghee.
Add milk slowly and knead it making it into crumbles (churma) and keep it aside
Make into crumble as below
Add ghee in a pan and heat it
Add the crumble into the heated ghee and fry them.
After frying the crumble, place them in a plate/tray.
Crush the crumble with your hands until they are a coarse powder
Add raisins, crushed almonds, powdered palm sugar and crushed cardamom into the mixture.
Next, add the jaggery syrup. Mix all these ingredients together.
Form the crumble/churma mixture into balls or ladoo
Churma Ladoos are ready to be served