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Churma ladoo is made with fried wheat flour powder mixed with ghee, nuts, and sesame seeds, all sweetened with jaggery. You can make churma ladoo at home yourself very easily and quickly, if you know the simple steps, as described in my recipe.

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KEY TAKEAWAYS

Churma ladoo is a popular sweet dish in India, often featuring in pooja thalis.
Serve them as is or with chai, warm milk, or offer during puja.

Churma ladoo tastes sweet, nutty, earthy, and mildly aromatic from ghee and cardamom.
Other similar recipes are atta ladoo, besan ladoo, motichur ladoo, til ladoo, nariyal ladoo, and rava ladoo.

The Ingredients:

To make churma muthiya:

2 cups wheat flour (coarse)
1 cup wheat flour (fine)
2 tbsp semolina (sooji)
3 tbsp ghee (clarified butter, melted)
Water as required (lukewarm)

To fry the churma muthiya:

Cooking oil – an adequate amount

To make the ladoo:

2 tbsp sesame seeds (white, slightly roasted)
2 tbsp dry coconut (slightly roasted)
10 pieces cashew nuts (optional, broken into small pieces, slightly roasted)

2 tbsp groundnut powder (slightly roasted)
20 pieces raisins
1/8 tsp nutmeg powder
¼ cup ghee
1 cup jaggery
Poppy seeds – as required

This recipe was given to me by the tuition teacher who comes home for my elder son. One day, after class, she mentioned how she prepares this for her own daughter after long study hours.

I asked for the method and tried it that very evening. My husband said it felt comforting, and my sons loved that it came from their teacher. Now, I make it after their exams. That moment reminded me that teachers don’t just shape minds—they often pass along small comforts that help us feed the body and soothe the soul.

How to Make Churma Ladoo? (Step by Step Guide with Images)

Step 1: In a mixing bowl, first take 2 cups of coarse wheat flour and 1 cup of fine wheat flour along with 2 tbsp of semolina (sooji) and mix them nicely. Now, make a space in the middle and pour 3 tbsp of melted ghee (clarified butter) in it. Mix again nicely. When the flour binds nicely in your fist, add lukewarm water as required to make a dough.

Step 2: Now, take some dough in your hand, and press it with four fingers as shown to make muthiya. Repeat the process to make all the muthiyas. Keep them aside.

Step 3: Now, pour an adequate amount of cooking oil in a kadai and heat slightly to fry the muthiyas. Fry them for 8 to 10 minutes on a medium flame. Remove when done. Keep them in a bowl until they cool down completely at room temperature.

Step 4: When cool, break all the muthiyas into small pieces. Put these in a mixer and grind them coarsely. Transfer the powder to a bowl.

Step 5: Now, add 2 tbsp of white sesame seeds, 2 tbsp of dry coconut, 2 tbsp of groundnut powder, and small pieces of 10 cashew nuts, all of them slightly roasted. Follow it up with 20 pieces of raisins and 1/8 tsp of nutmeg powder. Mix everything nicely. Keep it aside. Also take poppy seeds as required on a plate and keep aside.

Step 6: Now, melt ¼ cup of ghee in a pan over a medium flame. Then, add 1 cup of jaggery to it and stir continuously to melt it. Switch off the gas flame immediately.

(Pro tip: Do not worry about the excess ghee. It will be absorbed by the churma powder while mixing).

Step 7: Pour the mixture of ghee and jaggery into the mixed churma. Mix it with a spatula.

(Pro tip: Do not use your hand to mix at this stage because the jaggery mixture will be very hot. However, the mixture should be lukewarm while shaping the ladoos).

Step 8: When it is slightly cool, mix it with your hand and shape the ladoos. Coat it with poppy seeds. Repeat the process to make all the ladoos. Keep them on a plate.