Churma Ladoo without frying

 

Churma Ladoo are an Indian sweet dish usually shaped into round balls called ladoos. They are very popular in all Hindu households as they are commonly made on special occasions and as an offering to Lord Ganesh on the Festival of Ganesh Chaturthi.

What is Ganesh Chaturthi?

Ganesh Chaturthi is also known as Vinayaka Chavithi. It is an auspicious Hindu festival which is celebrated for 10 days every year. The festival is celebrated in the Bhadra month as per the Hindu calendar which generally falls in mid-August to September. It marks the birthday of the elephant-headed Lord Ganesha.

How is it Celebrated?

There are four main rituals which are performed during the 10-day long festival.  

Pranapratishhtha- Devotees install Lord Ganesh Idols in decorated pandals in their homes or temples and decorate them with flowers, garlands and lights. A priest then chants prayers to invoke life in the deity.

Shhodashopachara- During the 10 days 16 different types of prayers are offered to the lord Ganesh by singing chanting dancing and drum beating and lighting divas (oil candles)

Uttarpuja-On the 10th day a farewell ritual is then performed  to Lord Ganesha  

Ganpati Visarjan – This is the final ceremony where the Lord Ganesh Idol is immersed in the sea or flowing water. During this ceremony prayers are offer to the Lord to return again the following year.   

Many delicious dishes are served during this time, however Churma ladoo, Modak and Boondi ladoos are commonly offered to Lord Ganesh as these are classed as his favorite sweet dishes.

I am sharing the Churma Ladoos here as these are my families favorite.

Before I share the recipe let me answer some questions about these ladoos.

What flour is used?

You can use any type of wheat flour, however the whole wheat coarse flour achieves best results.

Are there different ways to make the muthias (dough balls)?

You can bake the muthias as I have done to make them a little healthier, the authentic way is to deep fry them on a low heat until crispy. You can also roll out round chapatis and cook them on a griddle until crispy if you prefer

Can I use another sweetening agent?

Yes you can, you can add sugar instead of jaggery , however you do not need to make a syrup you just add powdered sugar and melted ghee to the churma and form ladoos.

Can I add dry fruits to the ladoos?

Adding finally copped dry fruits like almonds, pistachios and cashew nuts can be added if desired. 

I don't have a ladoo mould how can I form the ladoos?

You can just make lime sized balls of the mixture and roll the ladoos in poppy seeds if you don't have a ladoo mould or use a mini icecream scoop

How to store the ladoos?

The ladoos will last up to a week in an air tight container, if you wish to store them longer keep them in the refrigerator and take them out and eat at room temperature.

Tips

Do not skimp on the ghee quantity or oil as it is necessary to use this quantity for achieving the texture.

Do not over cook the jaggery, only cook it enough to melt it, otherwise the ladoos will turn hard.

You can also check out my video showing how to make these Churma Ladoos below:

 

 

Churma Ladoohttps://youtu.be/PuMQ_4kyZ-kChurma Ladoos are a very special ladoo made in many households all over hindu households. They are made as an offering to the Elephant God Ganesh and served as an offering. This prasad is a firm favorite of Lordhttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPReQKEYRQJi1BAzxi5Wgb5NJokRjBi4P9YOOAF9RDUdVaVWvjppOaptau7n2wiLuKbxZ4gDoOUbwXTNrHoK5PzsdyQSWWFGNDLGgCm6LvFaf2E9gXJyER3g9FwgKzsHDFbV_lL1h-QE6/s1280/Churma+Ladoo+without+Frying.png

Yield: 24 mini bite sized ladoos

Author: Nayna Kanabar

Churma Ladoo without frying

Churma Ladoo is an Indian sweet dish that is traditionally made to offer as a prasad to Lord Ganesh for the celebration of Ganesh Chaturthi.

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Ingredients

• 200g Coarse Whole Wheat Flour 
• 30g Chickpea Flour 
• 30g Coarse Semolina 
• 4 Tbsps Sunflower Oil
• 100 ml Warm Water
• 100g Ghee/ Clarified Butter 
• 100g Jaggery 
• 1 Tsp Cardamom Powder 
• 1 Tsp Nutmeg Powder 
• 1 Tbsp Poppy Seeds

Instructions

1. In a bowl add the whole wheat flour, semolina and chickpea flour
2. Add the oil and mix into the flour to form a crumb mixture.
3. Add approx 100 ml water little by little to form a very firm/tight dough
4. Preheat the oven to 180 degrees C/360F 
5. Pinch lime sized balls of the dough and pinch them in your fist making indentations in the dough ball with the tips of your fingers.
6. Repeat for all the dough.
7. Place the dough balls (traditionally calle muthis) on a baking tray and bake for 30 mins until firm, crisp and slightly browned. Remember t turn them over after 15 minutes.
8. After 30 minutes remove the baked muthias from the oven and transfer to a plate to cool down.
9. After muthias have cooled down fully, grind them in a food processor to a fine powder. Transfer the powder to a bowl. and add 1 Tsp Cardamom powder and 1 Tsp Nutmeg powder. Mix and keep aside. This is called Churma
10. Ina heavy duty pan add the ghee and heat on medium heat until it melts. 
11. Add the jaggery and cook the mixture until jaggery fully melts. Remove from the heat and pour the melted jaggery mixture to the prepared churma and mix it well.
12. Grease a  ladoo mould with a little ghee  and add some poppy seeds in the bottom of the mould.
13. Tightly pack the mould with the churma mixture and smooth the surface.
14. Turn the mould spoon over and tap it in the palm of your hand 2-3 times to de mould the ladoo.
15. Repeat the process for remaining churma.

Notes:

The churma dough balls can be deep fried on a very low heat, this is the traditional way for making the muthia.

Nutrition Facts

Calories

97.34

Fat (grams)

5.17

Sat. Fat (grams)

3.00

Carbs (grams)

11.92

Fiber (grams)

1.19

Net carbs

10.73

Sugar (grams)

4.23

Protein (grams)

1.64

Sodium (milligrams)

2.37

Cholesterol (grams)

12.03

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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There are many sweets that are made during this festive period such as Boondi, Bombay Halwa, Semolina Halwa, Pistachio Barfi. Do try them they are equally delicious.

How do you celebrate Ganesh Chaturthi, I would love to know about the way its celebrated in different households. Please do share in the comments below.

Mango, Almond and Coconut Ladoos.

I have been travelling right up to the first day of the Diwali celebrations . Totally jet lagged I needed to make some quick and easy sweet recipe. With a maraton of Diwali preparations, I managed to make two sweets within a couple of hours. You can also check out my Pistachio barfi recipe here.

These Mango, Almond and Coconut ladoos are speedy to make and all the ingredients are store cupboard staples that I had in my pantry. They definitely were a hit with my family.

They are delicious with the tropical mango flavours which goes really well with the almonds and coconut. (Ladoo is an Indian name given to any sweet that made in around ball shape) .The mixture can also be set in a tray and cut into squares if you are limited on time.

Yield: 24Author: Nayna Kanabar

Mango, Almond and Coconut Ladoos

Decadent mango flavoured almond and coconut ladoos that are easy to make but taste delicious.

prep time: 10 minscook time: 10 minstotal time: 20 mins

Ingredients:

200g Coconut flour

100 g Coarsely ground almonds

200 g Condensed milk

Mango essence few drops

Few drops orange food colouring (optional)

Instructions

1. In a wok add the condensed milk and gently heat it on a low heat.

2. Add the coconut flour, almonds, mango essence and food colouring and stir the mixture until it comes together to make a pliable dough consistency.

3. Take the mixture off the heat and let it cool down.

4. Pinch walnut sized balls of mixture and make balls . alternatively use a ladoo making mould to give it a different shape,

NOTES:

These ladoos can be made with desiccated coconut , however the texture of the ladoos will be more grainy.

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Pistachio Barfi

Diwali is the celebration of lights, it's a Hindu celebration that spans over four day. The festival is to mark the return of Lord Rama from 14 years in exile and his victory of good over evil. Hindus all over the world celebrate by eating lots of wonderful sweets and savories, visiting family and friends and conducting prayers to the Lord Rama and Goddess Laxmi.

To celebrate Diwali this year I made Pistachio barfi (milk fudge) Barfi is my families all time favorite sweet and there is never an occasion when we do not make it. There are many flavours you can make but pistachio is an all time winner so below I am sharing the recipe for Pistachio Barfi.

Yield: 24 piecesAuthor: Nayna Kanabar

Pistachio Barfi

Delicious milk fudge make with ground pistachios.

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

360 g Milk Powder

70 g Ghee (clarified butter)

150 ml skimmed Milk (can use any type)

90 g Coarsely chopped pistachio 

30 g Pistachio slices for garnish

For Sugar Syrup

150 g Sugar

100 ml Water

Few drops green food colouring

1/2 teaspoon pistachio essence

instructions

1. Add the milk and ghee to a glass jug and microwave for 30 seconds to melt the mixture.

2. In a large bowl add the milk powder and add the ghee/ milk mixture and rub it into the milk powder to form a bread crumb type of mixture.

3. In a pan add the water and sugar and bring to boil, simmer the mixture until you get a  one thread consistency sugar syrup. Add the green food colouring and pistachio essence. Turn off heat.

4. Add the milk powder mixture to  a large wok and on a very low heat stir the milk powder for 5 minutes to get rid of the rawness. Keep it stirring on a very low heat as not to burn it.

5. Next add the sugar syrup to the milk powder  and mix until its all incorporated. If the mixture feels dry add 2 tablespoonful of warm milk. (This may not be necessary )

6. Once the mixture comes together. turn off the heat and add in the ground pistachios and mix.

7. Line a square baking try with cling film and pour the mixture in to it. Smooth it out using the back of a spoon and garnish with the pistachio slivers. Press them into the barfi.

8. Leave the barfi to set for 4-5 hours after which cut into squares.

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Kaju Katli ~ Indian cashew nut sweet

Kaju Katli is a very popular Indian sweet that is eaten all over India. It is a fudge type sweet made from powdered cashewnuts cooked in a sugar syrup and then left to set. This year for valentine's rather than gifting the traditional chocolates, I made this delicious sweet for my other half. Although I cannot say it's a healthy treat since it has sugar in it but at least it does not contain lots of clarified ghee that most Indian sweets contain.

print recipe

Kaju Katli

by Nayna Kanabar February-14-2016

A traditional delicious nutty Indian sweet.

Ingredients:

• 1 cup Cashew Nuts
• 1/2 cup Sugar
• 1/4 cup Water
• 1 pinch Cardamom Powder (Optional)

Method:

1. In a pan dry roast the cashew nuts for 2-3 minutes on low heat but keep them moving and do not let them colour.2.Remove the cashew nuts from the pan and let them cool.Once cooled grind them to a fine powder I used my Froothie Optimum 9400, it made the job super quick.3. In a non stick pan add the water and sugar and bring to boil until sugar has melted. Simmer the sugar syrup until it reaches one thread consistency.(108 degrees C)4. Once the sugar syrup has reached one thread consistency, add the ground cashew nuts and the cardamom powder and keep stirring the mixture on low heat until the mixture starts to leave the sides of the pan and comes together into a soft ball.5. Remove the mixture from the pan and allow to cool until you can handle it. Knead it to a soft smooth dough and then roll it out between two sheets of parchment paper to 5mm thick. Once it has cooled cut the Kaju Katli into diamond shapes.(This is the traditional shape of the Kaju Katli) NB- I did not add cardamom powder to my mixture as I like my kaju katli to have a pure white look, cardamom powder tends to show small black specs)

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 20 pieces

NB It is important to grind the cashewnuts to a fine powder, I used my Optimum 9400 which is a powerful blender that grinds, pulses, chops, grates, cooks and makes icecreams at a flick of a switch. You can read a review about my Froothie Optimum 9400 here.

At the moment  the Optimum 9400 is available at a special offer introductory price of £339 which includes a 30 day trial so that you can return it back postage free if you are not totally satisfied with it. I love options like this because I feel that if I do invest in a gadget I want peace of mind that I can be100 percent happy with it.Also being a brand ambassador for Froothie any one purchasing through this post can you can get  Extra 2 years warranty to get this use the code "Special Ambassador Offer" on purchase

Coconut Delight Roses-Diwali Special

Today is the Hindu Festival of Diwali, to celebrate I have created this delicious yet simple sweet that is perfect for gifting and serving . I would also like to wish all my readers and visitors avery happy Diwali. Thankyou all for your visits, comments and love that you share with simplyfood, all of which inspire and motivate me.

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Coconut Delight Roses

by Nayna Kanabar October-23-2014

Tutti frutti and Coconut layered on delicious white chocolate.

Ingredients:

• 200ml Sweetened Condensed Milk
• 200g Dessicated Coconut Flour
• 40g Mixed Tutti Frutti -dried papaya,mango and pineapple
• 2 drops Orange food colour
• 1/2 teaspoon Orange Essence
• 300g White Chocolate

Method:

1. In a bowl add the coconut flour, finely chopped tutti frutti (dried mango, papaya and pineapple) and condensed milk, orange essence and make a dough . Add the condensed milk a little at a time until mixture comes together to form a ball.2. Divide the mixture into two parts and add orange colouring to one part. Make 12 small balls from each of the mixtures, the white and the orange and push the balls into a rose silicon mould. Pack the mixture tightly into the moulds leaving a 5mm gap on top for the chocolate layer. You will have 12 orange coloured delights and 12 white delights.(Alternatively you can make the whole lot orange by adding the colour to all the mixture)3. Melt the white chocolate in a heat proof bowl in the microwave for 1 minute and then at 10 second intervals until chocolate is totally melted. Stir the chocolate to ensure its smooth.4. Pour a layer of chocolate on top of the coconut layer and tap the mould to evenly distribute the chocolate.5. Place the silicon mould rose tray in the fridge to chill for 30 minutes.6. After 30 minutes push out the chocolate roses from the mould and serve.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 24
NB -You can add the mixture to a square tray and pack it down after which pour the chocolate over it and leave to set. Once set cut into squares.

Caramel Peda (Indian Fudge)

Delectable pieces of melt in the mouth soft brown fudge topped with flaked almonds.

Ingredients:

240 ml  / 8 oz Caramel Condensed milk
300 g  / 10 oz Milk Powder
Flaked almonds
Butter to grease the pan

Method:

1. In a large microwaveable dish add the caramel condensed milk and the milk powder.
2. Mix the ingredients and microwave on high for 6 minutes, stirring the mixture every 2 minutes.
3. Remove from microwave and leave to cool slightly. The fudge will start to harden slightly.
4. Once it is cool enough to handle, grease a shallow dish and transfer the fudge to it, smooth it out using the back of a spoon. Sprinkle the fudge with the almond flakes and leave to cool.
5.Once it is cool and fudge has set cut into desired shapes .

You may like:

Coconut and mixed nut barfi 
Submitting to:
Lets Cook/Bake for valentine event by simply.food

Pather Pheni ( Indian sweet pastry dish) ~ICC January 2012

Royal dessert , crispy, flakey sweet pastry that melts in every mouthful.

This post is for the Indian cooking challenge, event by Srivalli recipe by Harini

Ingredients

8oz fine semolina 

2 teaspoons ghee

A pinch of salt

Water to knead the dough

Sunflower oil for frying

For paste:

2 teaspoons ghee

2 teaspoons rice flour

Sugar Syrup:

8oz sugar

1/2 cup water

Decoration:

Coarsely chopped pistachios nuts

Blanched almonds coloured red.

Method:

Sugar Syrup

1. Add the water  and sugar in a heavy bottom vessel and bring to boil, cook the syrup till it reaches 1 thread consistency. Once it reaches that immediately take off heat and keep aside to cool.

For the Pheni:

1.In a mixing bowl, add the fine semolina, 2 tsp of ghee (in solid form) and work it up to result in crumb like texture.

2.Add a pinch of salt and knead into a soft dough adding water gradually. (The dough needs to be softer than the regular chapati/puri dough. )

3.Cover with a muslin cloth and set aside for a minimum of 1 hour. (The more the resting time the better the quality of the phenis.)

4.In a smaller bowl, whisk the solid ghee and rice flour until they form a smooth paste.

5.Divide the dough into 5 parts  and roll out thin puris out of each of those and cover them to stop drying up.

6.On each rolled out puri, apply the rice flour-ghee paste and layer them one on top ofeach  other.
7. Once you have layered the last puri spread some more flour-ghee paste  and roll the layered puris into a tight log like a swiss roll.
8.Cut the log into 1 inch pieces and roll out each piece with light hands  into a thin puri and keep them covered until ready to be fried.

9.Heat the oil in a pan and allow to heat to medium hot.
10.Fry each of the puris, they should be fryed on medium heat and should crisp up but not change colour they should remain white.
11.Drain them onto paper towel until cool.

12. To decorate the pheni , dip a pastry brush in the cooled sugay syrup and brush the pheni  on both sides with the sweet syrup.(Pheni and sugar syrup both must be cool when  decorating , if decorated whilst either is hot will result in soggy pheni)

13. Sprinkle some pistachio and almond decoration on the pheni and place  on some parchment paper to dry.

14. Store in an  air tight container to keep crisp.

NB- It is not necessary to coat these pheni is sugar syrup, they can just be dusted in icing sugar and served with badam milk instead.

You may like:

Jalebi

Urad dal Ladoos ~ Blog hop 28th December 2011

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

This recipe is  from Nisha's Kitchen. Looking through her post, there was a huge variety, but finally I decided to try this ladoo recipe. The recipe was simple to follow. The only changes I made were that halved the quantity and  I added mixed nuts  instead of just cashew .I also added some saffron strands into the mixture  to add colour the ladoos.
The original recipe can be found here.

Delicious and delectable ladoos that tasted wonderful and nutty.

Ingredients:

 8oz Urad (Black Gram) Dal husked
4oz  Powdered sugar
4oz Coarsely chopped mixed nuts, pistachio, almonds and cashew
1 teaspoon cardamom powder
1/2 teaspoon saffron strands soaked in 2 tablespoons milk.
1/2 cup clarified butter (ghee)
Method:
1.In  a large pan dry roast the urad  dal until golden and grind to a coarse powder.
2. Transfer the ground dal to a large bowl and add the powdered sugar, followed by the cardamom powder and saffron soaked in milk.
3. Dry roast the nuts for 2-3 minutes then add them to the bowl with the dal. Mix well
4. Melt the clarified butter and add it gradually to the mixture until it forms a sand like texture that will come together when pinched into a ball in your fist.
5. Form small walnut sized balls on the mixture and place on a serving plate.
Ladoos are ready for serving.

You may like:
Semolina ladoos

Submitting to;
Lets cook for christmas red/ green event.

Chocolate Crunch Nut Barfi

This recipe is so easy to put together and its a firm favorite with my family. We always make it every Diwali or on special occasions. The combination of nut, cereals and chocolate makes it delectable and you will not be able to stop at one piece.

Can I use any cereals?

Yes you can mix and match cereals to your preference, however its better to use non sugar and honey coated cereals as it will make the chocolate crunch barfi too sweet.

What nuts can I use?

You can use any nut combination of your choice as long as you keep the quantities the same.

Can I add Desiccated coconut or coconut flakes?

Yes you can add either desiccated coconut or coconut flakes to the recipe.

Can I add seeds like pumpkin seeds, flax seeds and chia seeds to the recipe?

Yes you can add any of these to the mixture. To do this just reduce the same quantity of cereal and replace with the seeds of your choice.

Can I use Dark Chocolate or White chocolate for the topping?

Yes you can use any type of chocolate as a topping.

Can I use any other type of biscuits?

Yes  you can use gingernut biscuits, malt biscuits  or coconut biscuits in the recipe.

Can I make this recipe Vegan and Gluten free?

This particular version is not vegan or gluten free but it can be converted to vegan and gluten free by using gluten free cereals and vegan chocolate.

This picture below is the gluten free version with vegan chocolate. You can see get the same look and taste as the non vegan and gluten free version.

Yield: 24 Pieces

Author: Nayna Kanabar

Print

Chocolate Crunch Nut Barfi

A lovely sweet made with chopped cashew nuts, almonds, pistachio nuts, cereal-corn flakes, rice crispies , cocoa and golden syrup. Topped with delicious smooth milk chocolate. Simple and easy to make using basic ingredients.

Prep time: 20 MinCook time: 10 Mininactive time: 60 MinTotal time: 1 H & 30 M

Ingredients

• 125 g rich tea biscuits
• 250 g digestive biscuits
• 50g butter
• 50g bowl rice crispies
• 50g bowl cornflakes
• 50g desiccated coconut
• 250g mixed coarsely chopped nuts (almonds/pistachio /cashews)
• 250g golden syrup
• 3 tablespoons cocoa
• 300 g milk chocolate
• 50g White chocolate for decoration

Instructions

1. Crush the biscuits and cereal and add it to a large bowl. Add chopped nuts and desiccated coconut. Mix
2. Melt the butter in a pan, add the cocoa powder and golden syrup.
3. Pour the syrup into biscuit, nut and cereal mixture, and mix thoroughly till everything is evenly coated.
4. Place mixture in a greased thali, press it to pack it tightly in the thali, smoothing it out and leave to set.
5. Melt the milk chocolate and when it is melted pour over the set barfi mixture.
6. Melt the white chocolate separately , when it has melted fill a piping bag with the white chocolate and pipe vertical lines over the milk chocolate.
7. Take a cocktail stick and feather the white chocolate into the milk chocolate either by drawing vertical lines or swirls.
8. Leave to set, once set cut in slices and enjoy.

Notes:

You can use any combination of cereals and nuts of choice.

You can use white chocolate or dark chocolate.

If you wish to leave out the feathering on the barfi, you can garnish with chopped nuts or rose petals or just leave with the milk chocolate topping.

Calories

279.40

Fat (grams)

15.45

Sat. Fat (grams)

6.63

Carbs (grams)

32.52

Fiber (grams)

1.84

Net carbs

30.68

Sugar (grams)

18.94

Protein (grams)

4.41

Sodium (milligrams)

133.14

Cholesterol (grams)

8.84

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Did you make this recipe?

Tag @simplyf00d on instagram and hashtag it #cookwithsimplyf00d

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How long can I store this barfi for?

The Chocolate crunch nut barfi will last up to 2-3 weeks if kept in the fridge in an air tight container. It's best to take it out and keep at room temperature for 30 minutes before serving.

You may like:

Indian Sweet Recipes

Mango, Almond and Coconut Ladoos

Pistachiou Barfi

Kaju Katli

Coconut Delight Roses

Kheer Indian Rice Pudding with Strawberry.

Coconut and Nut Barfi

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