Choorma Laddoo Sweet Balls - Easy Version
Choorma Laddoo - Easy Version
Also spelt as Churma Laddu/Ladoo, these delicious sweet balls are a popular snack in Gujarat and Rajasthan regions of India. They are not too hard to make. Everyone has their own way of making it. For traditional version, see Churma Laddu. Measurements are a rough guide only. Numbers depend on the size, makes approximately 10-12.
1 cup atta or whole meal wheat flour or chapatti flour
1/4 cup besan or gram flour
2 tbsp. Semolina
1 cup muscovado or demerara sugar. Grated/crumbled jaggery can be instead
1 cup ghee, melted
2 tbsp. almonds or cashew nuts, chopped finely
2 tsp. cardamom powder
1 tbsp. raisins or kishmish, chopped
Dry roast flour, semolina and gram flour in a wok on medium heat (not too hot), until a nice, roast aroma rises and the mix looks golden brown. Do not hurry this step, it is vital that the flours are well roasted.
Melt ghee and sugar/jaggery together and add it to the flours. Mix well.
Add cardamom powder, nuts and raisins.
Allow to cool until it is hand warm.
Pick out a small handful of the mix with your fingers while still warm and press into round balls between your two palm. Make into balls by pressing and rolling. The mix looks flaky but if you press firm enough, it is not difficult to make into balls. If you have an implement to make meat balls*, use this to make small laddoos.
Allow to cool completely, then store in an airtight container/box.
Serve with hot tea or coffee or traditional Dal Bati.
*Meat ball maker consists of two hollow spoon like halves of a metal ball, on scissor like handles. You pick the stuff you want to make a ball of, directly by the spoon and press hard. Remove anything sticking to the outside of the ball, open and you have a perfect ball every time.