Churma Laddu Gujarati
Gujarati churma laddu — crumbled wheat bati mixed with ghee, jaggery, and cardamom. Denser, darker than Rajasthani version with jaggery instead of sugar.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Jaggery — 100 g (whole)
- Ghee — 100 g (whole)
- salt (optional) (whole)
- Wheat Flour (Atta) — 200 g (ground)
Method
- Heat half the ghee in a heavy kadai on low flame and add the wheat flour.
- Roast the flour on low heat, stirring continuously and breaking any lumps, until it turns golden brown and gives off a rich roasted aroma, about 15 to 18 minutes.
- Add the remaining ghee little by little while roasting so the flour turns crumbly and moist, not dry.
- Add a pinch of salt and mix well, then take the roasted flour off the heat and let it cool slightly.
- Meanwhile, melt the jaggery in a small pan with a splash of water on low heat until it forms a smooth, slightly thick syrup, then switch off.
- Pour the warm jaggery syrup over the roasted flour and mix well while still warm so the mixture binds together.
- Add the crushed cardamom and mix through.
- While the mixture is still warm, take small portions and shape them into tight round laddus with your palms.
- Let the laddus cool completely and firm up before serving or storing in an airtight container.
Common questions
- How many calories in one plate of Churma Laddu Gujarati?
- 327 kcal per plate.
- How much cooking time?
- 55 min — 30 min prep, 25 min cooking.