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