Churma Ladoo
Crush the fried dough!? Rajasthan's Heavy Dumplings Rebuilt with Ghee and Sugar
Description
A highly labor-intensive, heavy dumpling deep-frying hard whole wheat dough crispy, pulverizing it, then re-rolling with massive Ghee, brown sugar, and nuts.
Restaurants serving Churma Ladoo
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole wheat flour
- Semolina
- Brown sugar(Jaggery)
- Ghee
- Cardamom
- Nutmeg
- Almonds
- Oil
- Water
Instructions
- Mix whole wheat flour, semolina, a little oil, water into a very firm dough, roll fist-sized.
- Fry slowly in 160°C oil until cooked through and crispy, cool, pulverize in a mixer (or hand) into coarse breadcrumb state (Churma).
- Add cardamom, nutmeg, crushed almonds, melted brown sugar (Jaggery), massive hot Ghee to crushed powder; squeeze strongly with palms into balls avoiding burns to finish.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Nutmeg
Substitutes at Japanese supermarkets
None
Pairing
Masala Chai、Warm milk
Trivia
[Hardcore] 'Churma' means to pulverize. Famous as a set in Rajasthan's iconic 'Dal Baati Churma'. The ultimate calorie food for desert people for long preservation and energy supply.
Eating tips & etiquette
[Unique Eating] Squeeze slightly by hand before eating to ooze Ghee to the surface, intercepting the crumbling heavyweight sweetness with Chai's astringency!
Allergen
Wheat, Dairy (from Ghee), Tree nuts