Yes I am still in hangover of Deepavali/Diwali, it has come and gone, this year I was little experimental so decided to try few dishes which I haven’t tried earlier, one is besan rava coconut ladoo, Sattur karasev, and Churma ladoo. I also made other traditional treat like Ukkarai, plantain chips. In addition I also made this Churma Ladoo. It is a traditional sweet treat from Rajasthan. There is also a Gujarathi version of churma ladoo is, maybe I will try it for next Deepavali/ Diwali.
Rajasthan, the land of kings is one of the largest states in India. It is rich in culture and traditions; yes you also can see lot of palaces where kings and queens lived. In Rajasthan, people do a lot of majestic and colorful art work in their clothes using traditional wooden blocks and lot of handmade bangles. Rajasthani women also love colorful bangles, and some wear bangles extending up to the elbow. It also has desserts. It is one of the dream places in my list of visit. I don’t know when I can full fill that.
Main identity of Rajasthani cuisine is Dal batti churma, and Gatte ki sabzi . I wish I can visit some Rajasthani houses and learn to make it from them. Churma is fired wheat flour later mixed with sugar, ghee, cardamom and nuts. Ghee, nuts and churma are served in separate bowls and while eating people mix everything and eat it as sweet. I won’t say this churma ladoo recipe is an easy one to make. It requires lot of steps. Yes first make dough, and then fry them in ghee. As ghee is commonly used in Rajasthani cuisine I tried to follow traditional steps as much as possible. If you are counting calories then this recipe is not for you.
Once you fried the dough, then grind them into powder, sieve again and mix with sugar, ghee and nuts of your choice. In Rajasthan sweets are not called as desserts, Rajasthani sweets are served before, during and after the meal.
Some work and sweating is okay if you want to make some traditional recipes, otherwise it won’t be traditional, because our grandma and mom made recipes with lot of love and effort. Here comes delicious Churma ladoo. Give it try you will like it.
- 2 cup wheat flour
- 1 1/4 cup Granulated sugar I used Imperial sugar Powdered
- 1/4 cup sooji/rava/semolina
- 1 cup+ 2 tablespoon ghee
- 1 cup water
- 1/4 cup broken salted cashews
- 1/2 teaspoon cardamom powder
- In a big bowl add wheat flour, rava and 2 tablespoon full of ghee and mix well.
- Add water and knead to form a stiff dough
- Keep aside for half an hour and then make 8 balls from the dough.
- Press the ball in between your palm and fingers to give a fist shape.
- In a frying pan, heat ghee
- Once ghee starts boiling add fist shaped dough and fry on a slow flame till it reaches the golden brown color.
- Once it is cool enough to touch, break the fried dough into small pieces,
- and grind them into powder ( churma) which is coarse like bread crumbs, using a food processor or grinder.
- Sift through the sieve so that coarse powder is separated from the fine powder.
- Repeat this sieving and grinding until you get all fine powder.
- In a big frying pan add the powder (churma) and roast it slightly for 5 min on simmering heat
- This will give a nice roasted smell to the powder and it will increase the shelf life of churma also.
- Add sugar, cardamom and cashew nuts to the powder and mix well adding little ghee( I used the ghee which I used for frying.
- Mix well and shape them into round ball, if you need ghee add more to bind the ladoo you need only 3 tablespoon maximum.
- Once you shaped the ladoo store it in an air tight container.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.