Churme Meve Ke Laddoo

About Churme Meve Ke Laddoo

Churme Meve Ke Laddoo stands out as a delectable fusion of flavors and tradition, marrying the sweet crunch of churma with the lusciousness of dried fruits. This delightful treat is not only a culinary masterpiece but also a testament to the cultural diversity that thrives in India.

Churme Meve Ke Laddoo combines two key elements: churma and meva. Churma is a traditional Rajasthani sweet made from coarsely ground wheat flour, ghee, and jaggery. It is typically served during festivals and special occasions in Rajasthan. On the other hand, meva refers to dried fruits, such as almonds, cashews, pistachios, and raisins, which are commonly used in Indian sweets and snacks. Combining these two elements results in a laddoo that offers a symphony of textures and flavors.

The preparation of Churme Meve Ke Laddoo involves a series of steps that require precision and skill. First, whole wheat flour is roasted in ghee until it turns golden brown, imparting a rich and nutty aroma to the dish. Then, jaggery is melted to create a sweet syrup, which is mixed with the roasted flour. This mixture is then shaped into small, round laddoos while it’s still warm.

The magic happens when meva is added to the mix. The dried fruits not only provide a delightful crunch but also enhance the overall flavor profile with their natural sweetness. Chopped almonds, cashews, pistachios, and raisins are folded into the mixture, ensuring that each laddoo is loaded with a variety of flavors and textures.

Churme Meve Ke Laddoo is more than just a sweet treat; it carries cultural significance. In Rajasthan, it is often prepared during festivals like Ganesh Chaturthi, as well as on special occasions like weddings. The laddoos symbolize prosperity, happiness, and the sweetness of life itself. They are often exchanged as tokens of love and goodwill among family and friends, strengthening the bonds of togetherness.

While the traditional recipe for Churme Meve Ke Laddoo remains cherished, modern variations have emerged to cater to evolving tastes. Some chefs experiment by adding a touch of cardamom or saffron to infuse the laddoos with fragrant spices. Others dip the laddoos in melted chocolate for an indulgent twist, appealing to those with a sweet tooth. These innovations demonstrate the adaptability of Indian cuisine, which continues to evolve while honoring its roots.

Beyond their delicious taste, Churme Meve Ke Laddoos also offer health benefits. The use of whole wheat flour provides dietary fiber, while dried fruits contribute essential vitamins, minerals, and healthy fats. However, moderation is key, as these laddoos are calorie-dense due to the ghee and jaggery content.

Churme Meve Ke Laddoo is a delightful confluence of flavors and traditions in Indian cuisine. This sweet treat captures the essence of Rajasthan’s rich culinary heritage while embracing the versatility and creativity that define modern Indian cooking. Whether enjoyed during festive celebrations or as an everyday indulgence, these laddoos exemplify the enduring appeal of Indian sweets, showcasing how they continue to evolve while remaining rooted in tradition. With their delightful blend of textures and flavors, Churme Meve Ke Laddoos are a testament to the enduring allure of Indian sweets.

Ingredients

• Wheat flour 5 tablespoons
• Semolina(sooji) 2 tablespoons
• Ghee 3 tablespoons
• Khoya/mawa 1½ cup
• Green cardamom powder a pinch
• Pistachios sliced 2 tablespoons
• Chopped Cashew nuts 2 tablespoons
• Powdered sugar 1 cup
• Raisins 1 tablespoons
• Poppy seeds (khuskhus/posto) 1 cup

How to Make Churme Meve Ke Laddoo (Stepwise Photos)

1. Heat 3 tbsps ghee in a non-stick pan.
   
2. Now, add 5 tbsps wheat flour.
   
3. Add 2 tbsps semolina and sauté on low heat till golden brown.
   
4. Now, add 1½ cup khoya to it.
   
5. Add a pich of green cardamom powder and 2 tbsps sliced pistachios.
   
6. Now, add chopped cashew nuts and sauté it well till the khoya is melted.
   
7.  Add 1 cup powdered sugar.
   
8. Add 1 tbsp rasins and mix well until well combined.
   
9. Take the pan off the heat. Transfer this mixture into a parat and cool it for some time. Now, roast poppy seeds in a pan, turn off the flame and transfer onto a plate.
   
10. Shape the churma mixture into laddoos and roll them in poppy seeds and serve.
    

Method

1. Heat 3 tbsps ghee in a non-stick pan.
2. Now, add 5 tbsps wheat flour.
3. Add 2 tbsps semolina and sauté on low heat till golden brown.
4. Now, add 1½ cup khoya to it.
5. Add a pich of green cardamom powder and 2 tbsps sliced pistachios.
6. Now, add chopped cashew nuts and sauté it well till the khoya is melted.
7. Add 1 cup powdered sugar.
8. Add 1 tbsp rasins and mix well until well combined.
9. Take the pan off the heat. Transfer this mixture into a parat and cool it for some time. Now, roast poppy seeds in a pan, turn off the flame and transfer onto a plate.
10. Shape the churma mixture into laddoos and roll them in poppy seeds and serve.

Additional Tips and Tricks

1. Serving Suggestion : Shape the churma mixture into laddoos and roll them in poppy seeds and serve..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps