4. Methai (Asian Sweets)

Churma Ladoo No Frying


  • 2 cups wheat flour
  • 1 cup semolina ravo/suji
  • 1¼ cup water
  • ½ cup oil
  • ½ cup coconut powder
  • ½ cup almonds chopped
  • ½ cup raisins
  • ½ cup ghee
  • 1½ cup jaggery powder or crushed
  • 2 tsp nutmeg
  • 2 tbsp milk
  • white poppy seeds for topping, as needed


  1. Mix wheat flour, semolina and oil making tight dough (like for bakhri).
  2. Make 8-9 balls of the dough.  Roll out into big thick circles for bakhris.
  3. Churma Ladoo Rolling Dough
  4. Roast bakhris on non stick griddle.  Pressing so they are cooked well on both sides. Let cool.
  5. churma ladoo bakhri
  6. Tear bakhri into pieces and grind them in blender.  Pass through a sieve.  The bigger pieces should be blended again into finer particles.
  7. Churma ladoo bakhri pieces
  8. Mix nutmeg, coconut, almonds and raisins into the wheat/semolina mix. Make a well in the center of the mix.Churma ladoo ingredients
  9. In a kadai, melt ghee and jaggery on low heat. Pour it into the wheat/semolina mix and combine thoroughly.Melted jaggery and ghee poured into churma ladoo
  10. Heat 2 tbsp milk in same pan used for jaggery melting. Add to mixture. This will help with binding and reduce amount of ghee needed.
  11. Milk pour into churma ladoo
  12. Using your hands, make round ladoos.  Decorate with poppy seeds.Making ladoo


Note: My Mom’s recipe does not use cardamom and my preference is not to use it.  She uses nutmeg and it adds a warmth and depth that I love. If you like cardamom powder, feel free to use in lieu of nutmeg.


Calories: 474kcalCarbohydrates: 42gProtein: 8gFat: 31gSaturated Fat: 13gCholesterol: 23mgSodium: 27mgPotassium: 168mgFiber: 3gSugar: 2gVitamin C: 1mgCalcium: 27mgIron: 2mg

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