Churma Ladoo without frying

27 Oct Churma Ladoo without frying

Last Updated on September 16, 2026 by blessmyfoodbypayal

Churma ladoo without frying with step wise pictorial and video method.

An authentic recipe from Gujrat and Rajasthan, churma ladoo is something made using coarsely ground flour, sugar, ghee and nuts.

Here in this recipe, we have used semolina in place of any other flour and   the ladoos were equally delicious and awesome.

You can’t call a recipe wrong just because wheat flour is not used because there are many ways to make these ladoos.

Although there’s no specific reason to enjoy sweets in Indian homes but yes, these are most popularly made during Ganeshchaturthi, diwali, Holi or any kind of Indian festival. So not just a sweet, but this recipe can also be served as Prasadam.

We made it for the occasion of Bhai Dooj but couldn’t post it on time because due to the busy schedule, couldn’t complete the text part of the recipe.

INGREDIENTS USED IN MAKING CHURMA LADDU

MILK : We have used thick milk in kneading semolina. We are calling the milk thick because milk was boiled and reduced to half. This method was adopted just to bring more creaminess in ladoos, otherwise you could knead the semolina with simple milk also or even water for longer shelf life.

SEMOLINA: Semolina is suji and you should use coarse semolina.

In place of semolina, you can use coarse wheat flour also.

SALT : A pinch of salt helps in enhancing the the sweetness of the sweet or dessert, that why it is generally recomemded.

SUGAR : We have usee bura sugar, a healthy version of refined sugar. If you are using regular sugar, then use it after powdering. To make the ladoo more delicious, you can use jaggery powder also.

DESI GHEE: Indian sweets are incomplete without desi ghee. We have added homemade desi ghee in the recipe.

CARDAMOM POWDER: This is for ultimate fragrance.

NUTMEG : Nutmeg has a typical taste and aroma which makes these ladoos extra delicious.

NUTS : These are used always as per your liking. We have added almonds, cashews and pistachios after chopping them finely.

POPPy SEEDS : coating of poppy seeds give the ladoos a pleasant nutty crunch.

STORAGE

You can store these ladoos for couple of days in refrigerator only because the dough is kneaded with milk. If you want to store them for longer, then use water instead of milk.

STEP WISE PICTORIAL RECIPE OF CHURMA LADOO WITHOUT FRYING

Take water & milk in a pan and put it for boiling. Water is added to avoid milk from sticking to the base. 

Switch off the heat when milk is reduced to half i.e. 1 cup.

Take semolina in a bowl and add salt and desi ghee. Mix.

Now start adding milk and knead a dough. Initially the dough will be very sticky.

Cover and rest the dough for 15 minutes.

Again knead the dough for a minute and divide it into 2 equal portions.

Apply some desi ghee on a non stick tawa and spread one part of dough using your hand making it like a thick roti.

Poke some holes on the roti using your finger tip.

Apply some ghee on top also.

Once roti is slightly cooked, turn the side carefully.

Poke some holes using the knife.

Apply the desi ghee on this side as well.

Now cook it from both the sides until it turns brown. Likewise cook the 2nd part of dough also.

Let them cool completely.

Now break into pieces.

Put the pieces in grinder jar and grind to a powder.

Transfer the powdered roti in a bowl.

Add powdered sugar, cardamom powder, nutmeg powder and roughly chopped nuts. We have added almonds, cashews and pistachios.

Now add 1-2 tsp of desi ghee and mix it ell into the mixture.

Start binding the dough into balls. If you find the dough is not binding, then add little more ghee. We had to add about 4 tsp of ghee.

Once ladoos are shaped, roll them in khus khus. 

Churma ladoo are ready. Enjoy.

NOTES

• You can skip the step of boiling milk from 2 cups to 1 cup and directly start making the dough of semolina with 1 cup of milk. But the actual purpose of boiling, reducing and using this milk is to make the milk more rich, more creamy and as such it will result in more delicious churma ladoos.
• If you are interested in making the ladoos by deep frying, then once the dough is set, make some muthi (dumplings) out of the entire dough and deep fry them.
• The quantity of sugar many very depending upon the fact that which sweetener you are using because generally refined sugar is more sweeter than other sweeteners. So reduce the quantity if using refined sugar after powdering.
• It is important to remember that whatever sugar you will use, it should only be in the powdered form.

ALSO SEE

• How to make Moong Dal Ladoo?
• How to make Coconut Ladoo with 3 ingredient only
• Besan Ladoo recipe halwai style
• Atta gud laddu (wheat flour jaggery ladoo)

CHURMA LADOO WITHOUT FRYING – RECIPE CARD

Churma ladoo without frying

blessmyfoodbypayal

Churma Ladoo without frying is a delicious traditional Indian sweet that is soft, rich, flavorful, and surprisingly easy to prepare.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Sweets

Cuisine Gujrati, Rajasthani

Servings 750 gram

Ingredients

  

1 cup = 250 ml

• 2 tbsp Water
• 2 cup milk
• 2 cup semolina/suji
• Pinch of salt
• 1+ 5 tbsp Bura sugar (or any powdered sugar of your choice)
• 7-8 tsp desi ghee
• 1/2 tsp Cardamom powder
• Nuts of your choice

Instructions

 

• Take water & milk in a pan and put it for boiling. Water is added to avoid milk from sticking to the base.
• Switch off the heat when milk is reduced to half i.e. 1 cup.
• Take semolina in a bowl and add salt and desi ghee. Mix.
• Now start adding milk and knead a dough. Initially the dough will be very sticky.
• Cover and rest the dough for 15 minutes.
• Again knead the dough for a minute and divide it into 2 equal portions.
• Apply some desi ghee on a non stick tawa and spread one part of dough using your hand making it like a thick roti.
• Poke some holes on the roti using your finger tip.
• Apply some ghee on top also.
• Once roti is slightly cooked, turn the side carefully.
• Poke some holes using the knife.
• Apply the desi ghee on this side as well.
• Now cook it from both the sides until it turns brown. Likewise cook the 2nd part of dough also.
• Let them cool completely.
• Now break into pieces.
• Put the pieces in grinder jar and grind to a powder.
• Transfer the powdered roti in a bowl.
• Add powdered sugar, cardamom powder, nutmeg powder and roughly chopped nuts. We have added almonds, cashews and pistachios.
• Now add 1-2 tsp of desi ghee and mix it ell into the mixture.
• Start binding the dough into balls. If you find the dough is not binding, then add little more ghee. We had to add about 4 tsp of ghee.
• Once ladoos are shaped, roll them in khus khus.
• Churma ladoo are ready.
• Enjoy.

Video

Notes

You can skip the step of boiling milk from 2 cups to 1 cup and directly start making the dough of semolina with 1 cup of milk. But the actual purpose of boiling, reducing and using this milk is to make the milk more rich, more creamy and as such it will result in more delicious churma ladoos.

If you are interested in making the ladoos by deep frying, then once the dough is set, make some muthi (dumplings) out of the entire dough and deep fry them.

The quantity of sugar many very depending upon the fact that which sweetener you are using because generally refined sugar is more sweeter than other sweeteners. So reduce the quantity if using refined sugar after powdering.

It is important to remember that whatever sugar you will use, it should only be in the powdered form.

Keyword churma ladoo, churma ladoo without frying