Atte ke Churma Laddu | Sindhi Churi ja Laddu

Atte ke Churma Laddu | Sindhi Churi Ja Laddu | Churma Ladoo Recipe | Wheat flour Crumble Sweet Balls | How to make Churi Ladoo

Atte ke Churma Laddu | Sindhi Churi Ja Laddu | Churma Ladoo Recipe | Wheat flour Crumble Sweet Balls | How to make Churi Ladoo with step by step instructions

Sindhi Churi ja Laddu | Atte ke Churma Laddu | Churma Ladoo is one of the recipes of the Shrawan festivities. With the advent of Saavan month, a festive zealous spirit builds up. And why not? Saavan or Shravan is a month of festivals! Nagpanchami, Thadri, Rakshabandan, Janmashtami, to name a few are lined up in a row. So naturally, some posts will reflect this festive fervor. You too could try these Atte Ke Churma Laddu and a few other recipes on this blog and be a part of the festivities.

Some Thadri /Satain Festive Recipes

Mitho Lolo

Wholesome Nan Khatai

Sai Masale Mein Patata

Sindhi Churi Ja Ladoo are traditional sweet balls made from wheat flour. A few variations of these sweet balls are prepared all across the country with distinctive names but somehow identical recipes such as Rajasthani Churma Ladoo. Basically, the whole-wheat dough is shaped into fist-sized lumps, fried, crushed and sweetened. Using warm ghee, balls are formed with deft hands.

The entire process of making Wheat flour Crumble Sweet Balls is summed up in two stages. The first stage is to make the crumble ‘Churi’ and the second one is shaping the balls.

What is Sindhi Churi Ja Laddu

Churma  or Churi means the wheat flour gritty crumble formed by grinding fried fist-shaped balls of wheat flour dough. Sweetening agent such as sugar is added to this gritty crumble sugar. Hot oil is then poured over this sweet mixture and round balls.You can make these with either sugar or jaggery.

Ingredients

 Wheat Flour– Use the regular whole wheat flour . 

 Sugar – As an option, you can replace sugar with jaggery. If using sugar, grind it slightly for a gritty texture. Do not make a fine powder.

Ghee– Use good quality ghee as a shortening or ‘moyan’ and for shaping the churi laddus.

Oil – for deep frying the fist shaped wheat flour balls

Nuts – Such as crushed pistachios or almonds(optional)

Video Recipe: Atte Ke Churma Laddu

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How to make Churi Ladoo

Making the dough

Firstly. in a wide vessel take whole flour and add ¼ cup ghee. Rub the ghee into the flour to get a crumbly texture.

Then add a little more ghee such that the flour holds shape when held in the fist. The quantity of ghee may vary from ¼ cup to slightly more.

Once you get the crumbly texture, make a firm dough by adding little water a time.

The dough should be firm yet pliable. Cover and keep the dough aside for a few minutes.

Preparing dough balls and frying

Thereafter make equal portions from the dough and give them the shape of fist.

Heat oil in a wok or kadai.

Fry the fist shaped dough balls on medium heat so that they are cooked well on inside outside.

Once they get a nice golden brown colour, drain off the oil from them.

Making Churi /Churma

While hot, crush them into pieces and then form a crumble (Churi) with the help of mortar and pestle or use a chopper to speed up the process. Do not make it a fine powder.

Combine sugar and Churi well. Spread out the mixture.

Shaping Churi Laddu/Ladoo

Over this crumble mixture, pour hot ghee.

Carefully mix the ghee onto the mixture.

At once, with quick hands form equal size balls of the ‘churi‘ mixture.

Form Laddus from the entire crumble.

Generally, Sindhi people make Churma Ladoo Recipe in this simple way. However, if you want to give the laddus a ‘midas touch’, then you may add some finely crushed almonds or pistachios to the churi mixture before shaping the ladoo.

To store, gently place them in containers.

Enjoy with friends and family.

Tips to make Perfect Churi Ladoo

Add as much ghee to the flour as is needed to hold shape.

Fry the fist shaped balls of the dough on medium flame. If you fry on high flame, then the outside will brown quickly leaving the inside uncooked.

The churma or the gritty texture crumble maybe ground manually in a mortar and pestle or in an electric mixer/chopper.

Shape the laddu while still hot. For this I recommend to divide the crumble in two and add the hot ghee in batches.

Perhaps you maybe interested in some more Sweets Recipes on this blog. Have a look:

Til ki Burfi

Gajar ka Halwa

Sabudana Kheer

Gajjar ke Roll with Basundi

Exotic Gula Jamun

Vermicelli Mithai

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

Recipe Card

Sindhi Churi Ja Laddu | Churma Ladoo Recipe

Churi Laddu/Ladoo is traditional sweetmade from wheat flour crumble. Basically, the whole-wheat dough is shaped into fist-sized lumps, fried, crushed and sweetened. Using warm ghee, balls are formed with deft hands. The entire process of making Wheat flour Crumble Sweet Balls is summed up in two stages. The first stage is to make the crumble ‘Churi’ and the second one is shaping the balls.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dessert, Sweets

Cuisine Indian, Sindhi

Servings 20 laddu

Ingredients

  

• 2 cups whole wheat flour atta
• 1 cup sugar slightly pulse it for a sand like texture.
• 1/4 cup ghee for moyan; start with 1/4 cup then use as needed
• 1/4 cup ghee for binding; adjust
• Oil for deep frying.
• Water as needed to form firm dough

Instructions

 

Making the dough

• Firstly. in a wide vessel take whole flour and add ¼ cup ghee. Rub the ghee into the flour to get a crumbly texture.
• Then add ghee such that the flour holds shape when held in the fist. The quantity of ghee may vary from ¼ cup to slightly more.
• Once you get the crumbly texture, make a firm dough by adding little water a time.
• The dough should be firm yet pliable. Cover and keep the dough aside for a few minutes.

Preparing dough balls and frying

• Thereafter make equal portions from the dough and give them the shape of fist.
• Heat oil in a wok or kadai.
• Fry the fist shaped dough balls on medium heat so that they are cooked well on inside outside.
• Once they get a nice golden brown colour, drain them.

Making Churi /Churma

• While hot, crush them into pieces and then form a crumble (Churi) with the help of mortar and pestle or use a chopper to speed up the process. Do not make it a fine powder.
• Combine sugar and Churi well. Spread out the mixture.

Shaping Churi Laddu/Ladoo

• Over this crumble mixture, pour hot ghee.
• Carefully mix the ghee onto the mixture.
• At once, with quick hands form equal size balls of the ‘churi’ mixture.
• Form Laddus from the entire crumble.
• Enjoy with friends a.nd family
• To store, gently place them in containers.

Notes

• Add as much ghee to the flour as is needed to hold shape.
• Fry the fist shaped balls of the dough on medium flame. If you fry on high flame, then the outside will brown quickly leaving the inside uncooked.
• The churma or the gritty texture crumble maybe ground manually in a mortar and pestle or in an electric mixer.
• Shape the laddu while still hot. For this I recommend to divide the crumble in two and add the hot ghee in batches. 

Keyword Choori ja Laddu, Churi Ladoo, festival recipes, how to make Churi Ladoo, Thadri Recipes

FAQ

How to make Vegan Churi Laddu

Replace ghee with vegetable oil to make vegan laddu. But this may have a slight impact on the taste.

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