Churma ladoo recipe without frying is a quick recipe to prepare these multigrain churma ladoo. These ladoo are healthy and delicious sweet dish recipe made with multigrain flour, jaggery powder and using very less amount of ghee and malai(milk cream). Serve them as an after-meal snack or as a meal itself with a glass of lassi or chaas.
About Churma Ladoos?
Churma ladoos are a famous sweet dish from the Northern part of India, especially in Rajasthan, Uttar Pradesh, Madhya Pradesh, and Gujarat state. Whole Wheat Churma is the famous Churma dish which is served with the Dal Baati in Rajasthani cuisine.
Traditionally, whole wheat flour is used in the making of these yummy melt-in-mouth churma ladoos with a generous amount of ghee.
About Churma ladoo Recipe without Frying
Today, I am sharing with you a simple and quick method of making churma ladoos and how to make these ladoos using a very little amount of ghee.
Churma ladoos are not only tasty but also very good for health. Sweets and Desserts are an integral part of our everyday life and celebrations. We can make them for a special occasion or for our daily snacks.
There are different ways of making these ladoos. I am using a simple and easy method which requires a very less amount of ghee.
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These ladoos are very nutritious as we are using multigrain flour that includes whole wheat, ragi, barley and jowar flour. We are not roasting these flour but make chapattis out of them and then make ladoos. I have added these flour separately you can also replace them with multigrain flour mix bought from the market.
To sweeten these ladoos we have used jaggery powder which is a healthier option over white sugar. You can also try it with other healthier options like coconut sugar, khandsari sugar, palm sugar etc.
In the older time, people used to mash the prepared chapattis or paratha by hands which is a time-consuming and tiring process. But we skip this step and grind the chapattis in the mixer grinder to make the job much easier and quicker.
We can also use leftover chapattis to make these churma ladoos.
Churma ladoos are rich in energy as we are using ghee and malai so always eat in moderation. It is heavy on the stomach and takes a longer time to digest.
Why You Should Try this Churma Ladoo Recipe
- Healthy and nutritious
- Easy to prepare
- Kids friendly
- Low in fat
- Easy to make with very few ingredients
- Good for a snack or as a meal both
Multigrain Churma Ladoo Recipe Ingredients
Multigrain flour – whole wheat, ragi, barley and jowar flour is added to make these yummy churma ladoos. You can also use other combinations of flour of your choice or readymade flour mix for it.
Sweetener– Jaggery is a healthier option as compared to sugar so we used here jaggery powder to provide sweetness. You can also try other healthier versions like coconut sugar, palm sugar, khand etc.
Ghee– A small quantity of ghee is added to give binding and give a rich flavour and taste.
Malai(milk cream)- It provides softness and moisture in the ladoos and also helps in cutting down the ghee quantity.
Milk – its provides moisture and binding. I used toned milk here. For a richer taste full fat milk can be used.
Dry fruits– Almond, sesame seeds and coconut powder is added to enhance the flavour of these ladoos. But it is totally optional.
How to Make Chruma ladoo Recipe without Frying-Step by Step Preparation
Roasting of dry fruits
1.In a frying pan roast almonds for 1-2 minutes then add coconut and roast it for few seconds. Switch off the flame and let t cool down.
2. Once cool down grind them into a coarse powder and put it aside.
Making dough for churma
3. Now, In a big bowl add all the flours, malai, and mix well and then make a medium soft dough adding little water at a time. Knead the dough for 1-2 minutes.
4.Then give the dough a rest of 5-10 minutes.
5.After 10 minutes knead the dough again for few seconds to make it smooth.
6.Now divide the dough into equal size balls. Take a dough ball and roll it into a circle. Don’t make it thin. It should be thicker than regular chapatti.
7. Now transfer this chapatti on a medium hot griddle and cook it. Apply ghee and make paratha. Once cooked from both sides take it from the heat and transfer to a plate.
8. Do same with rest of the balls. Once all the parathas are prepared, tear them into small pieces and let it cool down little bit.
Making of churma
9. Once cool down transfer small portion in a grinder, add some jaggery powder and 1 tbsp milk and grind into a coarse mixture. Transfer it to a big bowl.
10. Do same with rest of the pieces and collect all the mixture in the same bowl.
11. Also, add the ground mixture of roasted almonds and coconut. Add white til and mix nicely.
12. Now make small or big size ladoos out of it whichever you like.
13. Serve it with plain or mint chaas.
14. Leftover churma ladoos can be stored in a container and refrigerate them. It saty good for 5-7 days when refrigerated. Warm it in the microwave or leave at the kitchen counter for some time before serving.
Serving Suggestions
These delicious churma ladoos are perfect for a snack time dessert or can be made for special occasions or festival time. Serve them with milk or chaas.
Tips and Tricks
- As we are using malai in this ladoo their self-life is not long and therefore should be refrigerated.
- If you want them gluten-free replace whole wheat flour and barley with other millet flours.
- After grinding if the mixture seems dry add some malai or ghee in it.
- Addition of dry fruit is totally optional. You are free to add any dry fruits of your choice.
Recipe Card
Quick Multigrain Churma ladoo Recipe | Churma Ladoo Recipe without Frying
Ingredients
- 100 gm whole wheat flour
- 50 gm ragi flour
- 50 gm jowar flour
- 50 gm barley flour
- ⅓ cup malai(milk cream)
- 3-4 tbsp ghee for shallow frying paratha
- 50 gm almonds
- ¼ cup dry coconut powder
- 2-3 tbsp white til seeds
- 3-4 tbsp milk
- 150 gm jaggery powder
Instructions
- In a frying pan roast almonds for 1-2 minutes then add coconut and roast it for few seconds. Switch off the flame and let t cool down.
- Once cool down grind them into a coarse powder and put it aside.
- Now, In a big bowl add all the flours, malai, and mix well and then make a medium soft dough adding little water at a time. Knead the dough for 1-2 minutes.
- Then give the dough a rest of 5-10 minutes.
- After 10 minutes knead the dough again for few seconds to make it smooth.
- 6.Now divide the dough into equal size balls. Take a dough ball and roll it into a circle. Don’t make it thin. It should be thicker than regular chapatti.
- Now transfer this chapatti on a medium hot griddle and cook it. Apply ghee and make paratha. Once cooked from both sides take it from the heat and transfer to a plate.
- Do same with rest of the balls. Once all the parathas are prepared, tear them into small pieces and let it cool down little bit.
- Once cool down transfer small portion in a grinder, add some jaggery powder and 1 tbsp milk and grind into a coarse mixture. Transfer it to a big bowl.
- Do same with rest of the pieces and collect all the mixture in the same bowl.
- Also, add the ground mixture of roasted almonds and coconut. Add white til and mix nicely.
- Now make small or big size ladoos out of it whichever you like.
- Serve it with plain or mint chaas.
- 14.Leftover you can store in a container and refrigerate. It saty good for 5-7 days when refrigerated. Warm it in the microwave or leave at the kitchen counter for some time before serving.
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