Churma Ladoo - Indian Recipe

Churma ladoos are a traditional North Indian sweet made by crushing cooked wheat parathas or rotis and mixing them with crushed jaggery. The mixture is shaped into ladoos and is especially popular in Haryana and Rajasthan during winter.

Churma ladoo is a traditional North Indian sweet that holds a special place in my family. This Haryanvi version is made by crushing hot whole-wheat parathas cooked in clarified butter (desi ghee) and mixing them with softened jaggery. As the hot parathas are crushed and combined, the jaggery melts and coats everything evenly. The process is repeated until the sweetness feels right to your taste.

Once mixed, the warm churma is shaped into small round balls called ladoos. These can be stored in a clean, dry, airtight container and stay good for about a week.

Churma is enjoyed across many Indian states like Rajasthan, Haryana, Punjab, and Uttar Pradesh, each with its own variation. Rajasthan pairs it with dal baati, Punjab calls it churi and often uses sugar instead of jaggery, while Haryana keeps it simple with ghee, wheat, and jaggery. I’d love to know how churma is made or remembered in your family.

More Indian sweets- Til Ladoo, wheat gulgule/ pua, and besan halwa.

Jump to:

• Ingredients
• How To Make Churma Ladoo
• Expert Tips
• Recipe FAQs
• Stories from Kitchen
• Churma Ladoo

Ingredients

• Wheat Flour- whole wheat flour dough is prepped by kneading wheat flour with salt.
• Salt
• Ghee- is used to cook wheat parathas.
• Jaggery is crushed and then mixed with hot parathas

How To Make Churma Ladoo

Step 1. Knead Wheat flour Dough

The first step is to knead a wheat dough. Take a parath (an large wide steel utensil). Add wheat flour and salt to it.

Gradually add water to have a smooth dough. It would look like bread crumbs and slowly it would gather together as a one big lump. Add desi ghee to it. Cover it for 10 min.

Step 2 Crush Jaggery into smooth lumps

In the meantime, take jaggery and a clean kitchen cloth. Place the jaggery inside the cloth and soften it with roller (belan). It takes 10-12 strokes and totally depends on the quality of jaggery.

I have used Dhampur Gud and it was easy to soften up. Taken 4 packs of this Gud. Place the softened Gud in the steel parath.

Step 3. Cook Wheat Parathas

Now start making wheat paratha using dough kneaded in first step. I recommend using desi ghee to make parathas. Vegans can use any cooking oil.

Step 4. Crush and mix wheat parathas with jaggery

Transfer this hot paratha directly to Steel parath containing softened gud. And one person would crush hot paratha and mix it in Gud. The other person would keep making parathas. This keeps going on step by step with every paratha.

Keep making paratha and keep crushing it in the jaggery while its hot. I made around 20 parathas with 4 pack of gud (220 gm each) and it was sufficiently sweet. One may adjust as per sweetness required.

Note: Since mixing is done while parathas are hot, pls be careful.

Step 5 Make Churma Ladoo

It takes around 1 hour to mix all parathas in the jaggery. Initially jaggery would start melting and gradually, the mixture would be such that you can make a small ball of it.

You may taste to check if its too sweet and add more parathas accordingly.

The Jaggery Churma Ladoos are ready and you may enjoy it!

Expert Tips

If you are a beginner, my first suggestion would be not to attempt it alone. It's not to demotivate you. It's my honest opinion that I would rate this churma recipe as Difficult.

• For a heavenly taste, use desi ghee for making parathas.
• Make paratha on a simmer flame for a crispy and crunchy taste. Don't rush this step.
• Mix one paratha at a time and don't wait, as the mixing is to be done immediately.
• As the cooked paratha takes off from tawa, put it in parath (large steel utensil) with softened Gud and start crushing paratha with hands and blend gud. Gud would start melting. Repeat this with second paratha and so on.
• Use only steel utensil while making hot churma and avoid plastic or ceramics.
• For softening Gud, you may beat it in clean kitchen cloth with roller (belan).

Recipe FAQs

Stories from Kitchen

When I got married, the only Churma I knew was Punjabi Churma (wheat flour roasted to brown and sugar added).

I was excited to make it with my mother-in-law till the point I realised that its a different thing altogether. We, the ladies of the house, made around 20-25 parathas, and my husband mixed them hot with jaggery softened by a roller.

Indeed its a memorable day and Churma brings happiness always! Now we three, me, my sister-in-law and hubby make Churma every year in the month of December.

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