Delicious and highly nutritious Multigrain Choorma Ladoo Recipe. Learn how to make Choorma Ladoo recipe with multigrain flour, jaggery and ghee.
Here I am with another traditional recipe which is not only tastes yumm but is also very good for health. Sweets and Desserts are an integral part of our celebrations. These Choorma Ladoos can be made on special occasions , festivals or simply eaten for everyday snack especially in winters.
These ladoos are also very heavy on stomach and should be eaten with care. These are very good for kids, females and people who have iron deficiency as Bajra flour and jaggery are rich in iron.
What is Choorma Ladoo
Ladoo is a dessert of Indian origin made with different flours(like whole wheat, millets gram flour etc), ghee, sweetener, nuts and spices. These are basically the traditonal Indian energy balls that are made in families for every day snacking, on festivals and special occasions. Every state, region and family has their own favourites and some special and unique recipe.
Choorma is a dessert popular in the Northern states of India especially in Rajasthan, Gujrat, Haryana, Uttar Pradesh and Madhya Pradesh, It is made by crumbling the deep fried balls or flatbreads made with different flours(most popular is Whole Wheat flour) and then mixed with jaggery, nuts and spices. You can also use leftover rotis to make choorma or choorma ladoos.
Whole Wheat Churma is the most popular Churma dish which is served with the Dal Baati in Rajasthan.
Check out my version of Whole Wheat Choorma HERE
When Choorma is binded with more ghee and shaped in form of ladoos is known as CHOORMA LADDO.
Multigrain Choorma Ladoo
For these Choorma Ladoos you can use different flours of your choice and as per season.
Bajra, Ragi, Jowar, Whole Wheat, Semolina, Gram Flour(or Chickpea Flour). Or, you can even use a good brand of multigrain flour/millet flour available online or in stores.
Pearl Millet or Bajra is a highly nutritious millet with upteem health benefits. It is rich in iron, calcium, folic acid and prevents anemia. It also promotes healthy nervous system. Pearl millets grains are ground to make it's flour which is used in making flatbreads, ladoos.
Ragi and Jowar are another nutritious millets and loaded with iron and other health friendly nutrients.
Choorma Ladoos are made either by using the leftover Rotis/Flatbreads or from the deep fried balls(muthiya) or baatis( as known in local language).
These Multigrain Choorma ladoos are made by baking the rotis made from the mixed multigrain flour and then crumbling the rotis. The crumbled flour is then mixed with jaggery, powdered or coarsely crushed nuts and binding in ghee.
Since Bajra is hot in nature and ragi is cools down the body heat, so you can use these flours as per the season. Add more of Bajra Flour in winters and more of ragi flour in summers. Or, adjust the proportion as required.
Ingredients to make Bajra Choorma Ladoo
Whole Wheat Flour- Moota Atta or wheat flour with more bran is used for making Choorma or Choorma Ladoos. You can also use your regular chapati flour. I use Ashirwaad Chakki Atta for all the recipes that I make with Whole Wheat Flour. In US and other countries you can use Bob's Red Mill Whole Meal or any good trusted brand.
Please Note- When using your rgular Whole Wheat Flour add some semolina.
Semolina/Sooji- Adding semolina or sooji is optional. It adds more texture to choorma/ladoos.
Bajra Atta/Pearl Millet Flour- Always use fresh Bajra Flour. Old or long kept bajra flour starts giving an aftertaste. Buy bajra flour in small batches if you do not use it regularly in cooking.
If you want gluten-free ladoos you can skip semolina.
Along with Bajra/Pearl Millet flour you can also add whole wheat flour or other millet flours (jowar or ragi).
Almonds and Cashew Nuts- I powdered the nuts and added to the ladoo mixture.
Jaggery- It is a better health friendly option as compared to powdered white castor sugar. You can also use boora or coconut palm sugar.
Ghee- I do not recommend using any plant based oil. Traditionally ladoos are made with ghee and moreover I have never used oil in making ladoos.
Spices- Cardamom Powder or nutmeg. I didn't add any but you can always use any of these. Ladoos can also be flavoured with rose water or essence to make Gulab Churma and add dried rose petals for a more enhanced looks and aroma.
How to make Multigrain Choorma Ladoo
To make Choorma/Churma Ladoos, we first knead the dough using warm water and 1/4 cup ghee. Either make small dumplings/baatis or flatbreads. To make flatbreads, take a small portion of dough and then pat it flat with your hand or use rolling pin to make the roti or chapatis.
The rotis or baatis ar then baked in tandoor/oven or cooked on griddle. When making a big batch I find baking option more convenient as it saves time. I can cook/bake couple of rotis together, instead of making it one by one.
When the breads are baked, crumble it once it cools a bit Use your food processor or grinder to make coarse powder.
Roast almonds and cashew nuts and then coarsely crush it or powder it. Mix with crumbled flour.
Warm ghee and add to flour along with jaggery powder. Immediately bind the flour and make ladoos.
More Ladoo Recipes from the blog-
Recipe Card for Multigrain Choorma Ladoo/Millet Churma Ladoo
Multigrain Choorma Ladoo
- Mixing Bowl
- Food Processor/Grinder
- 1 Cup Whole Wheat Flour
- ½ Cup Bajra Flour
- ½ Cup Ragi Flour
- ½ Cup Jowar Flour
- ¼ Cup Semolina /Sooji
- 1½ Cup Jaggery Powder(adjust as required) or grated Jaggery
- ¼ + ¾ Cup Ghee adjust as required
- 1 tsp Cardamom Powder optional
- ½ Cup Mixed Nuts Almonds, Cashew nuts, Pistachios
- In a mixing bowl, add all the flours and ¼ Cup Ghee. Knead it to a tight dough using lukewarm water.½ Cup Bajra Flour, ½ Cup Jowar Flour, ¼ Cup Semolina /Sooji, ¼ + ¾ Cup Ghee
- Preheat oven at 200 °C /400 °F.
- Make small flatbreads or dumplings and line on baking tray.
- Bake for 20-25 mins. Halfway turn the breads for even baking.
- Meanwhile roast nuts and grind coarsely in grinder.½ Cup Mixed Nuts
- Once reads are baked take out of oven. Once these are easy to handle break and crumble it.
- Add nuts mix., jaggery powder and mix. Also, add cardamom powder if using in the recipe.1½ Cup Jaggery Powder(adjust as required)
- You can also use food processor or grinder to make fine powder.
- Warm ghee a bit and then add to the choorma flour. I added about ¾ cup ghee, you can increase or decrease the amount as required. first add ½ Cup then see if you require more.¼ + ¾ Cup Ghee
- Bind the choorma to ladoos and let it cool completely.
- Store in an airtight container.
- Serve with hot milk or tea.
Do make these delicious and healthy Choorma Ladoos and especially if you miss your mom's or grandmom's ladoos. Make it for Holi, Diwali, Ganesh Chaturthi, Rakshabandhan or Teej You and your loved ones will surely love it.
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