Churma Laddoo is a traditional Rajasthani preparation, that is served with Dal and Baati. I had made Dal Baati earlier and based on your comments, here is the quick Churma recipe. But before that, you will have to go back to the dal baati recipe and read up on how the Baati is made. Why you may ask? Well, that’s because, if you have the baati ready , half the job of making Churma is done.
Churma is basically coarsely ground wheat baati with ghee, lots of dry fruits and sugar / jaggery or shakkar. This cannot be substituted and though very delicious, it is also high in calories. So make small Laddoos perhaps, but do have them to enjoy the goodness!
1. Wheat baati 5 medium sized
2. Sugar 3/4 cup
3. Ghee 4- 5 table spoons
4. Saffron strands 10-15 soaked in 2 table spoons of warm milk
5. Mixed chopped nuts 1 cup ( I used almond, Pistachio, raisins, cashew)
6 Green cardamon 2 – 4
Preparation Method :
- In a mixer-blender, take the baati, roughly broken by hand into pieces. Add the sugar, cardamon and pulse into a granular mixture. Open the jar to stir with a spoon and pulse again. Repeat this a few times.
- Take this mixture out into a large container. Add all the chopped nuts, saffron milk and about 2 tablespoons of melted ghee. Using your hands, mix this well till you get a bread crumb kind of texture.
- To make laddoos, we should be able to bind it with our hands. So add a little more ghee and keep mixing with your other hand. Alternatively you can add a little fresh cream to this. Try to form the round ball shape by pressing this lightly between your palm and fingers. If it holds, stop adding anything more and form all the mixture into the laddoo shapes.
Stays fresh a few days only and not too long since we added milk. But if you want to store a few days avoid using milk / cream / water to increase the shelf life.
Yummylicious Goodness !!! :))