Friday, June 26, 2015

Churma ladoo | ચુરમાનાં લાડવા | Gujarati churma laddoo with jaggery | Churmana ladva | Churma laddu

Ingredients (for 21 piece of churma ladva)
Wheat flour - 3 cups,
Semolina (suji/rava)- 1/3 cup,
Gram flour - 1/4 cup,
Melted ghee or clarified butter -1 3/4 cup (a+b),
Warm water - 3/4 cup,
Cardamom powder - 1/2 tsp,
Nutmeg powder - 1/2 tsp,
Jaggery - 1 1/4 cup,
Finely chopped Almonds+cashews+Raisin - 1 cup,
Ghee  or clarified butter-for frying.

Step 1 Muthiya - take a bowl and put both flours and semolina together. Then add 1/2 cup of clarified butter n mix well until well combined. Now add warm water, little at a time and try to form stiff dough. Take a lemon size ball from the dough and form it into a dumpling shape using your palm. Heat ghee and fry prepared dumplings in medium to low heat until it turns light golden brown in color then take them out in paper towel.

Step 2 Churma - Break prepared dumplings into small pieces. Grind it well. Now, sieve it through the grain sifter.

Step 3 Ladva - Take a pan and add ghee( clarified butter) 1 1/4 cup and  jaggery. Heat over medium  low flame until jaggery becomes smooth, turn off the heat and add into the churma mix, with all chopped dry fruits, cardamom powder, nutmeg powder and mix well. Now take 1/4 cup mixture at a time and form into a laddu.

You can use oil instead of ghee for frying process.
You can use poppy seeds to garnish ladva.
You can increase or decrease the amount of dry fruits, cardamom powder, nutmeg powder.
Instead of jaggery you can use powder sugar.

For video recipe - 

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