Authentic Churma Ladoo
#mychildhoodrecipe
#CookpadIndia
Every Ganesh Chaturthi, my mom use to make these churma ladoos.Churma ladoos are most relished among other sweets, and every bite of churma ladoo takes me down to the memory lane. We both sisters use to eagerly wait till evening when my mom uses to perform aarti and then we use to get these ladoos as a prasad. I remember, the wait was indeed worth as the delicious taste and the flavor of rich ingredients packed in a sweet ball of bliss was scrumptious.
I usually don’t find this ladoo in any shops that are famous for their authentic Indian Desserts.
As today is Angarika Ganesh Chaturthi, I decided to offer these ladoos as Prasad.A traditional secret recipe of my grandmother, passed on to my mom and to me is not a secret anymore, because I am sharing my favorite childhood recipe today to y'all.
Happy Cooking and keep sharing food love ❤️
Authentic Churma Ladoo
#mychildhoodrecipe
#CookpadIndia
Every Ganesh Chaturthi, my mom use to make these churma ladoos.Churma ladoos are most relished among other sweets, and every bite of churma ladoo takes me down to the memory lane. We both sisters use to eagerly wait till evening when my mom uses to perform aarti and then we use to get these ladoos as a prasad. I remember, the wait was indeed worth as the delicious taste and the flavor of rich ingredients packed in a sweet ball of bliss was scrumptious.
I usually don’t find this ladoo in any shops that are famous for their authentic Indian Desserts.
As today is Angarika Ganesh Chaturthi, I decided to offer these ladoos as Prasad.A traditional secret recipe of my grandmother, passed on to my mom and to me is not a secret anymore, because I am sharing my favorite childhood recipe today to y'all.
Happy Cooking and keep sharing food love ❤️
Cooking Instructions
- 1
In a mixing bowl take wheat flour, salt, and 2 tbsp warm ghee. Mix everything well. It should look like wet sand and should bind together of forming a fist. If not binding then add a little more ghee. Knead a soft but firm dough and keep aside covered for 15 minutes.
- 2
Knead well the dough. Now take a small lemon size dough and make a (muthiya) dumpling of equal sizes.
- 3
Heat ghee for deep frying. When it is medium hot drop the (muthiya) dumplings and cook till it turns golden in color. It takes nearly 5 to 6 minutes.
- 4
Cool these to room temperature and break it with your hand to a smaller size. Transfer these into a mixer grinder and grind to form a coarse powder.
- 5
Now add jaggery powder, ghee, cardamom powder, and nutmeg powder. Add dry fruits.
- 6
Bind these together to form a ladoo. Store in an airtight container. Keeps well for a week if kept outside and for 15 days if kept under the refrigerator.
Enjoy!
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