ચુરમા ના લાડુ એવા બનશે કે વાહ વાહ થઇ જશે !! Churma Na Ladu - Sweets - Mithai - Ladva Recipe - Food

Rupal's Tasty Treats!

17 Sept 202313:59

Summary

TLDRThis video provides a detailed recipe for making traditional Gujarati churma ladoos, perfect for religious offerings like Ganesh Chaturthi. It explains the step-by-step process, including tips on preparing the dough with the right consistency, frying the ladoos to golden perfection, and adding special ingredients like cardamom, dry fruits, and ghee for enhanced flavor. The host also emphasizes important techniques to prevent the ladoos from breaking or becoming too hard. The video ends with the perfect presentation of ladoos garnished with poppy seeds, encouraging viewers to try the recipe and subscribe to the channel for more delightful recipes.

Takeaways

🥄 Use a coarse flour for making churma laddoos to achieve the best texture.
🧈 Add 1/3 cup of ghee or oil to the flour for richness and proper consistency.
🔥 Use warm water to knead the dough, but be cautious not to make it too soft or loose.
🥡 Shape the laddoos carefully, ensuring they are not too big, so they fry evenly and thoroughly.
💡 Fry the laddoos on a low to medium flame to ensure they cook perfectly inside and get golden brown outside.
🍴 Check for proper frying by inserting a knife inside; if it comes out clean, the laddoos are cooked.
🍯 After frying, allow the laddoos to cool completely before crushing them to ensure they don't become sticky.
🥜 Roast dry fruits like almonds and cashews lightly before adding to the laddoo mixture for extra flavor.
🌾 Mix the melted jaggery and ghee properly, ensuring no lumps form before combining with the flour mixture.
🎉 The final laddoos should have a perfect round shape with optional poppy seeds on top for garnish.

Q & A

What are the main ingredients used in making Churma Ladoo?
-The main ingredients used are ghee, wheat flour (bhakhri flour), and jaggery. Some dry fruits like almonds, cashews, and raisins are also added for flavor.
Why is it important to keep the dough from becoming too stiff or too soft?
-If the dough is too stiff, the ladoos will turn out hard, and if it is too soft, they may not hold their shape properly. The perfect consistency ensures soft and tasty ladoos.
How should the flour be prepared before making the ladoos?
-The flour should be roasted properly and then mixed with ghee to ensure that the ladoos are not dry or too sticky.
What is the significance of adding warm water while kneading the dough?
-Adding warm water while kneading helps achieve a soft dough that can be easily molded into ladoos. It also prevents the dough from becoming too tough.
What should be done if the ladoos become too oily or sticky during preparation?
-If the ladoos become too oily, it could be due to too much ghee. In that case, reduce the amount of ghee, and ensure proper roasting of the flour.
How can you tell when the ladoos are properly cooked while frying?
-The ladoos should turn a golden brown color on the outside and be well-cooked inside. A knife or toothpick can be used to check if the center is cooked properly.
Why is it important to let the ladoos cool before crushing them?
-Crushing hot ladoos can cause them to release excess oil and moisture, making them soggy. Cooling them ensures they maintain their shape and texture.
How are dry fruits like almonds and cashews prepared for the ladoos?
-The dry fruits are roasted separately in ghee until golden brown before being added to the ladoo mixture for added flavor and crunch.
What role does cardamom powder play in the recipe?
-Cardamom powder adds a fragrant aroma and enhances the flavor of the ladoos, giving them a traditional taste.
What final touch is added to the ladoos after they are shaped?
-After shaping the ladoos, poppy seeds (khuskhus) are sprinkled on top to give them a polished look and add texture to the exterior.

Outlines

00:00

🍪 Making Churma Ladoo: Key Ingredients and Techniques

This section explains the process of making churma ladoo, highlighting the importance of using the right proportions of ghee, sugar, and flour. The video emphasizes the need to measure ingredients carefully to avoid issues with texture, such as ladoo becoming hard. Special tips for ensuring perfect ladoos are provided, including how to prepare the flour properly by using a thick wheat flour (bhakhri flour). It also discusses how to adjust ghee and oil for best results and warns against overmixing or using too much water, which could make the dough too soft and affect the texture.

05:02

🎉 Cooking the Dough and Frying Tips for Perfect Ladoo

This part focuses on preparing the dough for the churma ladoo. The dough is mixed with hot water carefully to avoid making it too soft. The step-by-step process of frying the dough balls (muthiyas) in hot oil is covered, with specific attention on achieving a perfect golden-brown color. It provides advice for beginners on how to test the oil temperature, avoiding overheating, and ensuring the dough is thoroughly cooked on the inside to prevent raw centers.

10:03

🍯 Roasting Nuts and Mixing Ingredients for Final Touch

Here, the video goes into detail about roasting the nuts (cashews, almonds, pistachios) and mixing them with melted ghee to enhance the flavor of the ladoos. It explains how to melt jaggery with ghee for a rich, sweet mixture that forms the base of the ladoos. Once the nuts and jaggery are combined, special spices like cardamom and nutmeg are added to give the ladoos a unique taste. The section also covers the final shaping of the ladoos, applying poppy seeds for garnish, and ensuring the perfect texture and appearance before serving.

Mindmap

Keywords

💡Churma Laddu

Churma Laddu is a traditional Indian sweet made from flour, ghee, and jaggery or sugar. In the video, it is the main recipe being demonstrated. The process involves specific steps to prepare the dough, fry the laddu, and ensure its texture and flavor are perfect for offerings (prasadam) and celebrations.

💡Ghee

Ghee is clarified butter, widely used in Indian cooking, especially for sweets and rituals. In the video, ghee is essential for binding the laddu mixture, enhancing flavor, and ensuring the right texture for the Churma Laddu. Its role is emphasized in various steps, including when mixing with flour and while frying.

💡Bhakri Flour

Bhakri Flour refers to the coarse wheat flour used to make Bhakri, a type of flatbread. In the video, this flour is used to prepare the Churma Laddu base. The coarse texture of the flour helps achieve the desired consistency and avoids the laddu becoming too hard or chewy.

💡Frying

Frying is a crucial step in preparing the laddu. The dough is shaped into small balls (muthiyas) and fried in ghee until they turn golden. The video emphasizes the importance of frying at the right temperature to avoid undercooked or burnt laddu. This step contributes to the final texture and color.

💡Ganapati Bappa

Ganapati Bappa refers to Lord Ganesha, a widely worshiped Hindu deity. In the video, the laddu is being prepared as an offering (prasadam) for Ganesh Chaturthi, a festival celebrating Ganesha. The reference underscores the cultural and religious significance of Churma Laddu as a sacred food.

💡Prasadam

Prasadam is food offered to a deity, later distributed among worshippers. The Churma Laddu in the video is made as prasadam for Ganapati Bappa, meaning that special care is taken to ensure the dish is pure, perfect, and prepared with devotion. The video highlights the importance of this context in making the laddu.

💡Mixing and Kneading

Mixing and Kneading is a critical step in making Churma Laddu. The video instructs viewers to knead the dough properly to ensure it is neither too soft nor too hard. Proper kneading ensures the laddu will hold shape during frying and provide the right texture when eaten.

💡Crushing

Crushing is the process of breaking down the fried dough balls into a coarse powder after they cool. This step is essential to achieve the granular texture characteristic of Churma Laddu. The video warns against crushing the laddu while it is still hot, as it could affect the consistency.

💡Dry Fruits

Dry fruits like almonds, cashews, and raisins are added to enhance the flavor and nutritional value of the laddu. In the video, these ingredients are roasted and mixed into the laddu mixture. The addition of dry fruits provides a crunch and adds richness to the final product.

💡Sweetness

Sweetness refers to the use of jaggery or sugar to sweeten the laddu. In the video, the proper melting and mixing of the jaggery with ghee is essential to evenly distribute sweetness. It is a key aspect of the laddu’s flavor profile, ensuring it is pleasant and balanced.

Highlights

Use dense wheat flour (bhakri flour) for making the best churma laddus to ensure they don't turn out hard.

Add warm water gradually to bind the flour for the laddus, ensuring the mixture stays firm, not too loose.

Mix the dough properly with hands for the perfect texture, avoiding over-mixing to prevent laddus from becoming too chewy.

Use ghee and oil in proportion to give the laddus a balanced taste and avoid excessive greasiness.

When frying the laddu dough balls, ensure the oil is at the correct temperature — not too hot — to achieve a golden brown color and avoid undercooking.

Add crushed dry fruits like almonds, cashews, and pistachios for a rich flavor and crunch in the laddus.

Roast dry fruits lightly to enhance the flavor, ensuring they don’t burn.

Add melted jaggery to the laddu mixture for sweetness, ensuring it melts fully to avoid lumps.

The mixture should not be too hot while crushing to avoid texture issues and ensure easy handling.

Press the laddus gently while shaping to avoid breaking or crumbling.

Sprinkle poppy seeds on top of the laddus for a decorative look and to add subtle texture.

Make sure the laddus cool completely before storing them to maintain their perfect texture.

The laddus can be stored for up to 10-15 days, making them ideal for festive offerings like Ganapati's prasad.

Ensure the laddus are soft but firm enough to hold their shape without cracking.

Adjust the sweetness by varying the amount of jaggery, depending on personal taste preferences.