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.
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.