Churma Ladoo by Tarla Dalal

Convenient to serve and richer in flavour, here we present the famous Rajasthani churma in ladoo form! Traditional churma, sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into ladoos that are easy to store and serve. In order to get the best texture and flavour, use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the oil when they are fully cooked from inside and golden brown in colour. Do not let them redden, or the flavour will change.



  • 1 1/2 cups coarse whole wheat flour (jada gehun ka atta)
  • 4 tbsp ghee
  • 1/4 cup grated dry coconut (kopra)
  • 2 tbsp sesame seeds (til)
  • ghee for deep-frying
  • 3/4 cup chopped jaggery (gur)
  • 2 tbsp milk
  • poppy seeds (khus-khus) for rolling