Churma Ladoo

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Your Workspace & Dough Ingredients

   First, gather all your tools: a large mixing bowl, kadhai/wok, slotted spoon, plate, kitchen paper, food processor, small saucepan, measuring cups, and spoons. In the large mixing bowl, add 2 cups of whole wheat flour (atta). Add 1/4 cup of ghee to the flour. Rub the ghee into the flour with your fingertips for about 2 minutes until the mixture looks crumbly, like coarse breadcrumbs.

2. 02

   Knead the Dough

   Gradually add water, about 1 tablespoon at a time, to the flour-ghee mixture in the mixing bowl. Mix and knead with your hands. Continue adding water and kneading until you form a firm, stiff dough. This should take about 5-7 minutes and use about 1/2 cup of water. The dough should be harder than chapati dough, not sticky at all.

3. 03

   Shape for Frying

   Divide the dough into 6 equal portions. Take each portion and press it firmly into a flat, thick disc, about 5 cm in diameter and 1.5 cm thick. Make sure there are no cracks on the edges. These are called 'muthias' (fists) because they are pressed firmly.

4. 04

   Heat Oil for Frying

   Place the kadhai/wok on a medium flame. Pour 3 cups of oil into the kadhai. Let the oil heat up for about 5-7 minutes. To check if it's hot enough, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface immediately. If it browns too quickly, the oil is too hot; if it just sinks, it's not hot enough.

5. 05

   Deep Fry the Muthias

   Carefully slide the muthias into the hot oil, one by one. Do not overcrowd the kadhai; fry them in batches if necessary (usually 3-4 at a time). Fry on a low-medium flame for about 15-20 minutes, turning them occasionally with the slotted spoon, until they turn a deep golden-brown color all over and sound hollow when tapped. They should be cooked through and crispy. Remove them with the slotted spoon and place them on a plate lined with kitchen paper to drain excess oil. Let them cool completely for at least 30 minutes.

6. 06

   Grind the Churma Base

   Once the fried muthias are completely cool, break them into smaller pieces with your hands. Transfer these pieces to a food processor or blender. Add 1 cup of grated jaggery and 1 tsp of green cardamom powder. Pulse the mixture until it forms a coarse, sandy powder. It should resemble coarse breadcrumbs and be slightly sticky due to the jaggery.

7. 07

   Melt Ghee and Combine

   In a small saucepan, melt the remaining 1/4 cup of ghee over a low flame for about 2 minutes until it's liquid. Do not let it brown. Pour this hot melted ghee over the churma mixture in the food processor or transfer the churma mixture to a large mixing bowl and pour ghee over it. Mix well with a spoon, ensuring the ghee is evenly distributed.

8. 08

   Shape the Ladoos

   While the mixture is still warm (but not too hot to handle), take a small portion (about 2 tablespoons) in your palm. Press and roll it firmly between your palms to form a smooth, round ball, about 4-5 cm in diameter. If desired, press a few chopped cashew nuts onto the top of each ladoo. Repeat with the remaining mixture. You should get about 6 ladoos.