Shital's-Kitchen: Churma Ladoo

Tuesday, September 10, 2013

Churma Ladoo

Season of festivals! 2 weeks ago there was Janmashtmi, celebrating birth of lord Krishna. Yesterday we celebrated birth of Lord Ganesh, one of the most important of all Hindu Gods! Celebrating for 10 days with food, sweets and prayers, is the time to invite and meet friends and family.

I have fond memories of Ganesh Chathurthi: mummy making fresh churma ladoos, lights and floral decorations everywhere, bright and colorful new clothes to welcome Lord Ganesh to our little decorated home, guests over for lunch, singing bhajans (songs in praise of Almighty!) and Loud Shouts of Ganpati Bappa....Morya!

This day is also the death anniversary of my grandmother, my Dadi (my dad's mom) who passed away before 32 years. We remember her a lot and my mom has lots of fun and fond stories to say of her and their wonderful mother-daughter relation. It is my grandmothers tradition of placing the little Ganpati/Ganesh Idol in a plate full of ladoos. As a child I would always think how lucky Ganpati Bappa can be surrounded by most wonderful and delicious sweet. Imagine you are surrounded by your favorite sweet/desert and can have as much as you want. That is exactly how ladoos are for him! Keeping this tradition and my childhood memories alive in me...




I surely make a point to make these delicious Churmas (made by grinding) every year this day. With 10 days of Ganpati celebration at home, I am planning to make 10 variety of sweets to offer the Lord! Will log my daily sweet recipe for you :)

Ingredients
2 cups wheat flour
1/2cup+3 tbsp. milk
Ghee for deep frying
1 cup jaggery
6 tbsp. fresh ghee
1/4 cup khuskhus/ poppy seeds.
1/2 tsp. nutmeg
  • Mix 2 cups of whole wheat flour and 1/2 cup + 3 tbsp. milk to form a stiff dough. (this will be stiffer than puri dough). Take small portions and press hard to form a oval shapes. These are called 'Muthiyas' made by forming a tight fist. Deep fry in ghee over low heat till is turns brown. This needs to be well fried deep inside so do not get restless.
  • When cooled, break into pieces and grind into powder in a food processor. this will take quite some time. You could do it in batches. Sieve out larger pieces to regrind them.
  • Gently roast the wheat powder or churma in a hot pan till it gets slightly warm.
  • Add around 1/2 tsp of nutmeg powder to the churma. 
  • For every 1 1/2 cup churma: heat 6 tbsp ghee and 1 cup chopped jaggery. I like to do it in 2 batches.  (7-8 laddoos)
  • When jaggery completely melts, turn off the heat and add 1 1/2 cup churma powder. Mix well immediately.
  • Add 2 tbsp of poppy seeds, khuskhus. 
  • This mixture is super hot, but if not pressed into ladoos at this stage, you will not be able to do it later.
  • However, mix for a minute or two for the ghee in the mixture to slightly cool.
  • Use a measuring spoon or a icecream scoop for same size ladoos. You could also press in the icecream scoop if you are okay with semi circular ladoos instead of round ones. I have done that before :) 
  • Press the mixture in between your palms and press them hard to form a round ball. Roll then lightly in khuskhus seeds.
  • Tip: Dip your hand in cold milk if needed in between pressing the ladoos. It will prevent your hands from turning red. (I did not)  

Following my Dadi and my mom's recipe for Churma:
Mix 2 cups of whole wheat flour and 1/2 cup + 3 tbsp. milk to form a stiff dough. (this will be stiffer than puri dough). Take small portions and press hard to form a oval shapes. These are called 'Muthiyas' made by forming a tight fist. Deep fry in ghee over low heat till is turns brown. This needs to be well fried deep inside so do not get restless.



















When cooled, break into pieces and grind into powder in a food processor. this will take quite some time. You could do it in batches.







Sieve out larger pieces to regrind them.





Gently roast the wheat powder or churma in a hot pan till it gets slightly warm.


Nutmeg: an important spice here! Add around 1/2 tsp of nutmeg powder to the churma.





Finely chop jaggery or gud.

Keep around 1/2 cup khuskhus or poppy seeds ready and around 1/4 cup of cold milk.


For every 1 1/2 cup churma: heat 6 tbsp ghee and 1 cup chopped jaggery. I like to do it in 2 batches.  (7-8 laddoos)


When jaggery completely melts, turn off the heat and add 1 1/2 cup churma powder. Mix well immediately.



Add 2 tbsp of poppy seeds, khuskhus.

This mixture is super hot, but if not pressed into ladoos at this stage, you will not be able to do it later.
However, mix for a minute or two for the ghee in the mixture to slightly cool.
Use a measuring spoon or a icecream scoop for same size ladoos. You could also press in the icecream scoop if you are okay with semi circular ladoos instead of round ones. I have done that before :)

Press the mixture in between your palms and press them hard to form a round ball.

Roll in a bowl of khuskhus or poppy seeds and set them aside.



Dip your hand in cold milk if needed in between pressing the ladoos. It will prevent your hands from turning red. (I did not) 

Cool and they are ready to be served.





 Ganpati Bappa Morya, Mangal Murti Morya!

6 comments:

  1. Totally agree with u Anusha.. These are really hard to prepare..

    ReplyDelete
    Replies
    1. Agreed! but, it is great following traditions and our culture. Thanks for all your support and inspiration!

      Delete
  2. Thanks for the detailed recipe.

    ReplyDelete