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Recipe: Jayanti's Churma Laddoos

Last updated on: August 31, 2022 12:10 IST

A quintessential Rajasthani sweet, Jayanti Soni's aata or wheat flour laddoos, made with just five ingredients, are exquisite-tasting enough to be offered as bhog to about-to-arrive Lord Ganesha.

Increase or decrease the quantity of the nuts as per your taste, but avoid reducing the ghee as that's what gives these Churma Laddoos their perfect round shape.

Jayanti's forte is the cuisine of Rajasthan and a few of her most inspired Rajasthani recipes are Doodhi Ke Gatte and Samak Pulau, which she learned from her mother Geeta Devi.

During festivals the chosen desserts in Rajasthan, Jayanti says, are Gujiya, Rabdi, Besan Ke Laddu, Ghewar, Maal Puas, Jalebi, Sukhdi, Kheer, Puran Poli.

Photographs: Dhairya Soni

Churma Laddoos

Servings: 6-7 pieces

Ingredients:

Method

Editor's Note: For a vegan and slightly healthier version, use melted cashew butter.

For gluten-free, better-carb laddoos, substitute the wheat flour with oat flour or ragi flour or millet flour (like bajra flour or jowar flour) or rajgir (amaranth) flour.

In addition or in place of cashews and almonds (keeping the total quantity of nuts the same), try 10 charolis or Cuddapah almonds or 5 chopped walnuts or 5 chopped raisins or a little mishri or rock candy.

WATCH: How to make Churma Laddoos.
Video: Kind courtesy Dhairya Soni

JAYANTI SONI