Churma Ladoos: Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell and get a rich aroma. The effort that goes into this ladoo is really meagre compared to its rich and irresistible flavour and aroma.

Store this mithai in a dry and airtight container for 2 to 3 days at room temperature, to relish as and when required.

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Makes 6 ladoos 


6 leftover chapatis (6” inch)
1 tbsp melted ghee
2 tbsp chopped cashewnuts (kaju)
3 tbsp grated jaggery (gur)
a pinch of cardamom (elaichi) powder


  1. Tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside.
  2. Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour.
  3. Switch off the flame, add the jaggery and keep stirring it continuously till the jaggery melts completely.
  4. Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes.
  5. Divide the mixture into 6 equal portions and shape each portion into a round laddoo by rolling them in between your palms.
  6. Use as required.

Nutrition Value

Value per ladoo % Daily Values
Energy 165 cal 8%
Protein 3.7 g 7%
Carbohydrates 25.4 g 8%
Fiber 2.7 g 11%
Fat 5.8 g 9%
Cholesterol 0 mg 0%
Vitamin A 30.6 mcg 1%
Vitamin B1 (Thiamine) 0.1 mg 10%
Vitamin B2 (Riboflavin) 0 mg 0%
Vitamin B3 (Niacin) 1 mg 8%
Vitamin C 0 mg 0%
Vitamin E 0.2 mg 1%
Folic Acid (Vitamin B9) 11.5 mcg 6%
Calcium 20.1 mg 3%
Iron 1.6 mg 8%
Magnesium 46 mg 13%
Phosphorus 103 mg 17%
Sodium 4.9 mg 0%
Potassium 99.2 mg 2%
Zinc 0.8 mg 8%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.