Churma Ke Laddu Recipe

You can publish this article on your website as long as you provide a link back to this page.

This article was last updated on April 16, 2022

ladduChurma Ke Laddu


1½ cups gehun ka atta

¼ cup grated dry coconut

2 tbsp til

¾ cup gur, grated

2 tbsp ghee

Other Ingredients :

Ghee for deep frying

Khus Khus for coating the laddus

Method :

Make a stiff dough of the gehun ka atta by adding ½ cup of water.

Knead properly.

Divide the dough into 8 equal parts.

Shape the parts into the shape of your fist and press with your fingers in the centre of each part.

Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.

Drain on absorbent paper and keep them to cool.

Pound in a mortar and pestle to coarse pieces.

Grind the pieces further in a mixer to get a fine powder (churma).

Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.

Take out and keep aside.

Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves. Cool slightly.

Mix the ground churma, coconut and sesame seeds with the melted gur.

Allow the mixture to cool slightly.

Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.

Keep the laddus in an air-tight container.

Share with friends

Be the first to comment

Leave a Reply

Your email address will not be published.