Churma Ladoo No Frying 3 Ways

Churma Ladoo Without Frying

These Churma Na Ladwa are a firm favourite in our house. Churma Ladoo is usually made during Ganesh Chathurthi, Holi, or served in an authentic Gujarati Thali. For festivities, we like to use the traditional recipe for Churma Ladu. However, sometime, my Mum would get a craving for churma na ladva and she would make these ladoos in the microwave. They would be ready to eat within 30 minutes. This recipe is in our family past 4 decades. This particular recipe uses jaggery and sugar. Usually, traditional churma ladoo will be made with either sugar or jaggery.

Traditional Gujarati Churma Na Ladwa

If you have the time to make Churma Ladoo the proper way, it is well worth it investing your time in it! The flavour and texture of traditional Churma na Ladwa cannot be beaten! For traditional versions, the recipe must be made in two steps. Firstly, you have to make dumplings that are deep-fried. The dumplings are then ground into a powder and mixed with sugar, ghee, nuts and aromatic spices. Here are our two variations which we love, love, love! Churma Ladoo made with Gor Churma Ladoo with Sugar Both are authentic Gujarati recipes.

How to shape Churma Ladoo / Ladoo Mould

Shaping the ladoos can be tricky. The original shape of Churma Ladoos is round however you can experiment with other beautiful designs! To make life easier, you can use a ladoo mould. These moulds are easy to find in Indian stores in the UK. We bought ours from Wembley in Greater London. Moulds come in different shapes and colours and you could choose which you like the best. I would say, for churma use a mould that isn’t too complicated as the mixture may stick. For ease, apply a thin layer of melted ghee in the mould so the ladoo will slip out easily. Also, make a tight ball of ladoo mixture before adding it to the mould so it can hold its shape even more.

Ingredients for Churma Ladoo No Frying:

Ingredients are slightly different from traditional churma ladwa as the method of cooking is different.

Full ingredients list found in the recipe card below.

Bhakri Flour or Atta – use chapatti atta. You can use medium or wholemeal depending on your taste preference and availability. Gram Flour – use fine variety gram flour. The original recipe calls for fine gram flour so use this rather than coarse gram flour which will not work as well. Semolina – you can use fine or coarse here. Use fine if possible if your wheat flour is coarse. Jaggery – the jaggery, or gor/gur is helpful to bind the ladwa together as we are making it in the microwave Caster sugar – use caster sugar for sweetness. Either buy caster sugar or alternatively, grind granulated sugar in a grinder. Oil – flavourless oil is important here, so do not use oil such as olive or mustard. Melted Ghee – we like to use homemade ghee Kesar-Badam Masala – homemade almond and saffron masala is always ready-made in our home and kept in the fridge ready to use at any time. White Poppy Seeds – also known as khus-khus. They give a wonderful texture when they coat the ladoos. Milk – use whole milk for richness

What to serve with Churma Ladoo No Frying

You can serve Churma Ladoo at different points throughout the day.

Serve at breakfast with milk. With a Gujarati thali complete with traditional Gujarati tuar daal, Gujarati bateta nu saak, Masala Fulwadi and Poori In a Rajsthani thali with daal and baati Or … on its own!