• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Sweets

    Published: Jul 24, 2016 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · 5 Comments

    Baked Churma Ladoos

    Jump to Recipe Print Recipe

    A traditional recipe from Gujarat; Baked Churma Ladoo is a less guilty version of a classic.

    These ladoos are great for Ganpati but amazing to enjoy throughout the year too.

    Today is the beginning of the last week of this month's Blogging Marathon, and my theme for the week is Regional Recipes. If you have been following the Marathon and my blog, you know I did the states of Gujarat, Maharashtra, Punjab and Tamil Nadu for the Mega Marathon in April. Here is a round-up, in case you missed it. 

    This week I foray into another state of India, and this happens to be my favorite state of the country. I am referring to the colorful, flavorful and definitely wonderful state of Rajasthan. When most people discuss food from this state, they think it is full of ghee, oil, sugar and calories. While the notion is not completely wrong, today's lifestyle demands a healthier version of the age old recipes. So in this week, I promise you three guilt free (some people would call it lesser guilt) recipes from the state. These recipes are traditional, but made in a healthy way without compromising on the taste. 

    For the first day, I would have started off with a main course or appetizer like the other weeks and ended the week with a sweet. However, today, sweets first. The simple reason is that Herbivore Cucina is 2 years old today and so my blogging experience. I published my first post, Cupcake Handvo exactly two years ago. While the anxiety of pressing the publish button has gone down over this period, the excitement of posting and the curiosity of number of views each morning is still the same. I will be doing a separate post with a cake and the celebration, I decided to add a traditional sweet on this day to make is special. 

    So today is a recipe of a traditional Rajasthani sweet, the good old Churma Ladoo in a healthy way. The recipe has three parts; one is making dough, frying the dough balls and finally blending in jaggery and ghee. While adding the ghee in the last stage remains the same as the traditional recipe, we can do away with the frying part of the method by baking the dough balls. This eliminates a lot of oil or ghee and the result is a little less guilty ladoos. This recipe will come especially handy for Ganpati, which is just around the corner. These churma ladoos are Ganpati favorites in our family. So glad we can now enjoy a couple of more ladoos, and feel less guilty about them!

     


    Method

    1- Add wheat flour and semolina in a mixing bowl. Mix well.

    2- Then add 2 tablespoon oil or ghee. Knead well and massage the flour till it is crumbly.

    3- Using ½ cup water knead a dough that is fairly hard. Do not over-knead, just make sure the flours come together. Use some more water if required.

    4- Then, using a small portion of the dough, shape it into small log with your palms. Make a small indent in the log.

    5- Repeat for the entire dough. I could make about 8-10 small sized muthiya using this proportion.

    6- Preheat oven or air fryer to 350 F/ 180 C. Line a tray with a baking sheet or parchment paper.

    7- Place the dough logs and bake them for 20 minutes, till they are slightly brown. Turn them over and bake for another 20 minutes.

    8- Once they are evenly brown and are hard, remove and let them cool completely. 

    9- Once the dough balls are cool, grind them to a fine powder using a food processor or mortar pestle.

    10- Sieve the powder through a fine sieve and regrind if required.

    11- Meanwhile, heat ¼ cup ghee and once it melts, add jaggery.

    12- Only heat till the jaggery melts and do not over-cook else the ladoos will be chewy.

    13- Add powdered cardamom and nutmeg powder to the churma and slowly add in all the ghee jaggery mixture and mix it all together.

    14- Apply little ghee on the palms and shape the mixture to balls.

    15- In a plate, place a handful of poppy seeds. Roll the ladoos in the seeds till the poppy seeds stick to it. Alternatively, you can also add poppy seeds to the mixture and roll out the ladoos.

    16- Enjoy baked ladoos, a little less guilt compared to traditional ones. I have made the fried ones too, check them here. 

    Looking for more sweet recipes? Check out these: Bombay Ice Halva, Churma Ladoo, Corn Flour Halva | Karachi Halwa, Dudhi (Lauki) Barfi, Gudpapdi | Sukhdi, Instant Microwave Kesar Peda.

    More Ganesha Recipes

    • Front view of kesar malai modak
      Kesar Malai Modak
    • Churma Ladoo
    • Rava Modak placed in a copper container with Ganesha in the background.
      Rava Modak | Semolina Modak
    • Air Fried Modak with Coconut Jaggery filling

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Baked Churma Ladoo

    Smruti
    A traditional recipe from Gujarat; Baked Churma Ladoo is a less guilty version of a classic.
    These ladoos are great for Ganpati but amazing to enjoy throughout the year too.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Sweets
    Cuisine Gujarati, Indian
    Servings 10
    Calories 200 kcal

    Ingredients
      

    • 1½ cups Wheat Flour
    • ¼ cup Coarse Semolina
    • 2 tablespoon Oil
    • ½ cup Water
    • ½ cup Jaggery
    • ¼ cup Ghee
    • ¼ teaspoon Nutmeg (crushed)
    • 2-3 pods Cardamom (crushed)
    • 2 tablespoon Poppy seeds (optional)

    Instructions
     

    • Add wheat flour and semolina in a mixing bowl. Mix well.
      1½ cups Wheat Flour, ¼ cup Coarse Semolina
    • Then add 2 tablespoon oil or ghee. Knead well and massage the flour till it is crumbly.
      2 tablespoon Oil
    • Using ½ cup water knead a dough that is fairly hard. Do not over-knead, just make sure the flours come together. Use some more water if required.
      ½ cup Water
    • Then, using a small portion of the dough, shape it into small log with your palms. Make a small indent in the log.
    • Repeat for the entire dough. I could make about 8-10 small sized muthiya using this proportion.
    • Preheat oven or air fryer to 350 F/ 180 C. Line a tray with a baking sheet or parchment paper.
    • Place the dough logs and bake them for 20 minutes, till they are slightly brown. Turn them over and bake for another 20 minutes.
    • Once they are evenly brown and are hard, remove and let them cool completely.
    • Once the dough balls are cool, grind them to a fine powder using a food processor or mortar pestle.
    • Sieve the powder through a fine sieve and regrind if required.
    • Meanwhile, heat ¼ cup ghee and once it melts, add jaggery.
      ½ cup Jaggery, ¼ cup Ghee
    • Only heat till the jaggery melts and do not over-cook else the ladoos will be chewy.
    • Add powdered cardamom and nutmeg powder to the churma and slowly add in all the ghee jaggery mixture and mix it all together.
      2-3 pods Cardamom, ¼ teaspoon Nutmeg
    • Apply little ghee on the palms and shape the mixture to balls.
    • In a plate, place a handful of poppy seeds. Roll the ladoos in the seeds till the poppy seeds stick to it. Alternatively, you can also add poppy seeds to the mixture and roll out the ladoos.
      2 tablespoon Poppy seeds
    • Enjoy baked ladoos, a little less guilt compared to traditional ones. I have made the fried ones too, check them here.

    Notes

    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 12mgSodium: 2mgPotassium: 43mgFiber: 1gSugar: 10gVitamin A: 0.1IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Sweets

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Reader Interactions

    Comments

    1. Srividhya says

      March 10, 2022 at 8:01 pm

      super awesome recipe to celebrate the occasion. Many many happy returns and same pinch. 😉

      Reply
    2. www.annapurnaz.in says

      March 10, 2022 at 8:01 pm

      Baking mathi than frying is a wonderful idea. Next time, when I'll make churma ladoos, certainly try your method....Congrats for your blog's 2nd anniversary

      Reply
    3. Priya Suresh says

      March 10, 2022 at 8:01 pm

      Thats an incredible baked churma laddoos, i wont hesitate a second to munch some anytime. Happy blog anniversary Smruti.

      Reply
    4. MySpicyKitchen says

      March 10, 2022 at 8:01 pm

      I heard so much about this laddu. I might have tasted at my Rajasthani neighbors back home but back then, I wasn't a foodie at all. Baking is a nice idea. Laddu look so good.

      Reply
    5. Pavani says

      March 10, 2022 at 8:01 pm

      Love your healthy take on traditional churma laddoo. Baking instead of frying is a great idea. Pinned to try some time soon.

      Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Delicious sweets to enjoy!

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • A brown plate with sooji halwa served topped with rose petals on top; with diyas on the background.
      Rava Sheera | Sooji Halwa
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Ice Halva sheets placed on top of one another with diya and pistachios in the background.
      Bombay Ice Halva
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Herbivorecucina.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.