By Shreya Sarpal
January 19, 2026
Churma laddu captures Rajasthan’s rustic soul, made by crushing crisp wheat dumplings and binding them with ghee and jaggery, creating grainy laddus that feel hearty, indulgent, and deeply rooted in tradition.
2 cups wheat flour ½ cup ghee ¾ cup powdered jaggery ¼ cup crushed mixed dry fruits Water as required
Knead wheat flour with ghee and water into a stiff, tight dough.
Shape into dumplings and bake or deep fry until crisp and golden.
Crush the warm laddu's into a coarse, sandy mixture.
Mix in jaggery and dry fruits while the mixture is still warm.
Shape firmly into laddus and let them cool and set.