Churma Laddoo

Churma Laddoo Recipe – made with sugar or jaggery. In air fryer/ no frying or traditionally deep-fried in ghee

Churma laddoo or Churma na ladva is one of the traditional recipes from Rajasthan or Gujarat is also called atta laddoo. This laddoos are great for Ganesh chaturthi, makar sankrati.

It is delicious, an energy booster, and could be made on festivals like Ganesh Chaturthi, Makar Sankranti, etc.

Churma laddo (No frying or traditional)

Churma laddoo is made from wheat flour or bhakhri flour, ghee, jaggery or sugar, nuts, raisins and spiced with caramom and nutmeg
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Rajasthani
Servings 16 pieces


  • Frying pan
  • Air Fryer Optional
  • Mixing bowl


  • 2 1/2 cup Bhakhri flour preferred or wheat flour
  • 1 + 1/2 cup Ghee or clarified butter divived
  • Water as needed
  • 1 cup jaggery or sugar
  • 1/4 tsp cardamom powder
  • 1/8 tsp nutmeg powder you can double this if you like taste of nutmeg
  • 1/4 cup golden raisins
  • Poppy seeds for garnishing


  • In a mixing bowl, add wheat flour or bhakhri flour. Add 1/2 cup ghee, clarified butter, to it. Mix everything
  • Slowly add water and kneed firm dough
  • Now make parts and firmly make muthiya
  • If deep frying, add ghee to frying pan and deep fry the muthiyas until golden brown
  • If air frying, put muthiyas in air fryer on 350 and let it turn golden brown. Flip every 5-7 mins. Every air fryer is different it may take 12-15 mins for muthiyas to turn golden brown.
  • Break muthiyas with spoon for speedy cool down. When cooled down crush it in mixer/grinder.
  • Pass this crushed mixer from strainer. Add cardamom powder, nutmeg powder and golden raisins to it
  • If making with sugar, Add sugar to all dried ingredients and add 1 cup warm ghee to it and mix everything
  • If making with Jaggery, Add 1 cup ghee (here you can use the ghee you used for deep frying) to deep pan, let it turn warm. Add 1 cup jaggery to it and on medium heat let it cook until jaggery starts coming on top then add it to the dried ingredients and mix everything
  • Tip: when working with warm ghee always, mix things with big saptula and avoid using hands as much as you can
  • When mixture comes to room temperatute use hands to make laddoos
  • After making laddoos, tap it on the dish to make sure it doen’t break
  • Roll laddoos in poppy seed.
  • Eat warm or cooled dowm.


Keyword advanced recipe, laddoo, rajasthani mithai, sankranti recipe, traditional indian mithai

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