Churma Ladoo No Frying – Authentic Sweet with a Healthy Twist
Churma Ladoo is a festive classic in Indian homes, and this no-fry recipe makes it both wholesome and delicious. Made with wheat flour, semolina (ravo/suji), jaggery, and ghee, these ladoos bring together the richness of traditional flavors without the extra frying. Instead of deep frying, bakhris are roasted on a griddle, making the recipe lighter while retaining the same authentic taste and texture.
The addition of nutmeg, coconut, almonds, and raisins infuses warmth and natural sweetness into every bite. With a touch of milk for binding and poppy seeds for garnish, these ladoos turn out soft, aromatic, and festival-ready. Whether you prepare them for Ganesh Chaturthi, Diwali, or as a special homemade treat, these no-fry churma ladoos are proof that indulgence can be both traditional and health-friendly.
Easy No-Fry Churma Ladoo Recipe – Flavorful and Nutritious
If you’re searching for a sweet that balances taste and health, this easy churma ladoo without frying is the perfect choice. The process begins with roasting wheat flour and semolina dough into thick bakhris, grinding them into fine churma, and mixing with jaggery and ghee for natural sweetness and richness. The result is a ladoo that’s not only delicious but also more nutritious than the fried version.
Nutmeg adds depth, almonds and raisins bring crunch and chewiness, while coconut enhances aroma and texture. Each ladoo packs wholesome goodness, with healthy fats from ghee, fiber from wheat, and energy from jaggery. These ladoos are ideal for festivals, family gatherings, or as a nourishing snack that kids and adults alike will enjoy. With this recipe, you can celebrate traditions while making a mindful choice with no-fry churma ladoos.
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Churma Ladoo No Frying Recipe
12
Ladoos20
minutes40
minutes474
kcalIngredients
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
Directions
Mix wheat flour, semolina and oil making tight dough (like for bakhri).
Make 8-9 balls of the dough. Roll out into big thick circles for bakhris.
Roast bakhris on non stick griddle. Pressing so they are cooked well on both sides. Let cool.
Tear bakhri into pieces and grind them in blender. Pass through a sieve. The bigger pieces should be blended again into finer particles.
Mix nutmeg, coconut, almonds and raisins into the wheat/semolina mix. Make a well in the center of the mix.
In a kadai, melt ghee and jaggery on low heat. Pour it into the wheat/semolina mix and combine thoroughly.
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.
Using your hands, make round ladoos. Decorate with poppy seeds.
Notes
- 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.
Nutrition
Calories: 474kcalCarbohydrates: 42gProtein: 8gFat: 31gSaturated
Fat: 13gCholesterol: 23mgSodium: 27mgPotassium: 168mgFiber: 3gSugar: 2gVitamin
C: 1mgCalcium: 27mgIron: 2mg
