Quick Churma Ladoos ( Churma Laddu)

Quick Churma Ladoos ( Churma Laddu)

Added to 22 cookbooks   This recipe has been viewed 39546 times

Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell and get a rich aroma.

Here is a really unique quick-fix, which involves powdering leftover rotis and using that coarse powder along with jaggery, ghee and nuts to prepare really delicious Quick Churma Ladoo.

The effort that goes into this ladoo is really meagre compared to its rich and irresistible flavour and aroma!

Store this mithai in a dry and airtight container for 2 to 3 days at room temperature, to relish as and when required.

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Quick Churma Ladoos ( Churma Laddu) recipe - How to make Quick Churma Ladoos ( Churma Laddu)

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 ladoos
Show me for ladoos

6 leftover chapatis (6” inch)
1 tbsp melted ghee
2 tbsp chopped cashewnuts (kaju)
3 tbsp grated jaggery (gur)
a pinch of cardamom (elaichi) powder
  1. Tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside.
  2. Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour.
  3. Switch off the flame, add the jaggery and keep stirring it continuously till the jaggery melts completely.
  4. Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes.
  5. Divide the mixture into 6 equal portions and shape each portion into a round laddoo by rolling them in between your palms.
  6. Use as required.

Quick Churma Laddoos Video of Tarla Dalal


Hariyali Rice with Coconut Sauce 

Nutrient values (Abbrv) per ladoo
Energy165 cal
Protein3.7 g
Carbohydrates25.4 g
Fiber2.7 g
Fat5.8 g
Cholesterol0 mg
Sodium4.9 mg

RECIPE SOURCE : Recipes Using LeftoversBuy this cookbook
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