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

Summary

This 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.