I tried preparing churma ladoo using only oats. We prepare churma ladoo during Ganesh festival for holy offering to lord Ganesh.
I have a very fond memory of my dad preparing churma ladoo. He is almost 90 and this recipe is as old as since he started making it in his young days. He never let my mom make this sweet by herself (she is his aide while making ladoo 😀 ) . My dad is the nicest man I have ever met and he still has passion for living the life to the fullest. When all gather at my parents house he happily makes ladoo and curiously awaits for our reaction…. haha. Since I am being so far away from him, whenever I make ladoo, all the fond memories come back. Love you and miss you papa ❤ 😔
I used this recipe but instead of ladoo flour, I used only oats. The ladoos were superb, they tasted the same as wheat flour ladoo. This recipe may be suitable for some gluten intolerant people but check before you try it. This recipe makes around 6-7 ladoo (small).
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Air Fryer
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Preparation Time: 45 minutes
Cooking Time: Varies between 30 – 60 minutes depending upon whether you fry or bake it
Ingredients:
2 cup oats
6 tsp oil
Tiny pinch of salt (optional)
1/2 cup hot water
Handful of peanuts roasted, skinned and slightly crushed
4 tbsp – ghee (clarified butter)
1/2 cup crushed jaggery
Little milk
Poppy seeds for garnishing (optional)
Procedure:
1. Roast peanuts until skin can be easily removed and then slightly crush it.
2. Crush oats in a dry grinder and make powder. It doesn’t need to be very fine flour.
3. In a mixing bowl, add oats flour, tiny pinch of salt (optional), oil and mix well using hands. Then add little hot water and start making dough. I used less than 1/2 cup water to make a very hard dough. Cover this dough with lid and let is rest on side for 10-15 mins.
4. Heat oven at 350F if you are planning to bake.
5. Make shell shaped 6-7 balls. To make shell shaped balls, take handful of crumble and bind using both hand then push fingers to give the shape. This way they bake evenly from inside. Prepare all the balls. Arrange in a baking tray if you want to bake it. At this point you can also fry instead of baking, deep fry using oil until it turns golden from all side.
6. If you decide to bake, bake at 350F for around 1 hour or until your see golden from all sides. Keep eye while it is baking and also flip in between. If you are using Air Fryer, set air fryer on Bake option at 400F for 45 mins. Preheat air fryer. Then add dough balls. Don’t overload or it won’t have enough space to bake from all sides. Flip balls after 15 mins and then every 10-15 mins until baked from all sides. Mine took 40-45 mins. Once it ready, keep it to cool for 5-10 minutes.
7. Break the balls in small pieces with mortar and pestle. Make powder using food processor or mixer. There should be no big lumps at the end. You can also sieve so texture is same all along.
8. To prepare jaggery syrup, mix ghee/clarified butter and jaggery in a pan, Heat on a low stirring continuously. Heat until jaggery is melted and mixed with ghee. Do not over cook. My dad always says if you are using 1 kg. flour then add 400 gm of jaggery but it is completely up to you how sweet you like.
9. In mixing bowl, add ground powder and roasted peanuts and mix well. Then add hot jaggery syrup. Mix everything carefully using spoon. Check if you can make small balls. If this mixture does not bind then heat 1/2 cup milk in the same pan in which jaggery syrup was made. Heat for a minute to make it warm. Add warm milk little at a time and see if you can make ladoo (balls).
10. Prepare all the ladoo using your both hands. Roll it in poppy seeds (optional). Serve these delicious healthy ladoo with moong sabji, Gujarati toor dal.
These ladoos are prepared using air fryer.
Once it is ready we first offer it to Lord Ganesh and then eat it as prasadam (God’s offering).
Enjoy this sweet dish when it is warm. If you make extra, put it in fridge and warm it in microwave for 20 second before eating. These ladoo freezes well in deep freezer.
Hope you will enjoy these ladoos. Try it and let me know if you have any question.
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Oats Churma Ladoo
Ingredients:
2 cup oats
6 tsp oil
Tiny pinch of salt (optional)
1/2 cup hot water
Handful of peanuts roasted, skinned and slightly crushed
4 tbsp – ghee (clarified butter)
1/2 cup crushed jaggery
Little milk
Poppy seeds for garnishing (optional)
Procedure:
1. Roast peanuts until skin can be easily removed and then slightly crush it.
2. Crush oats in a dry grinder and make powder. It doesn’t need to be very fine flour.
3. In a mixing bowl, add oats flour, tiny pinch of salt (optional), oil and mix well using hands. Then add little hot water and start making dough. I used less than 1/2 cup water to make a very hard dough. Cover this dough with lid and let is rest on side for 10-15 mins.
4. Heat oven at 350F if you are planning to bake.
5. Make shell shaped 6-7 balls. To make shell shaped balls, take handful of crumble and bind using both hand then push fingers to give the shape. This way they bake evenly from inside. Prepare all the balls. Arrange in a baking tray if you want to bake it. At this point you can also fry instead of baking, deep fry using oil until it turns golden from all side.
6. If you decide to bake, bake at 350F for around 1 hour or until your see golden from all sides. Keep eye while it is baking and also flip in between. If you are using Air Fryer, set air fryer on Bake option at 400F for 45 mins. Preheat air fryer. Then add dough balls. Don’t overload or it won’t have enough space to bake from all sides. Flip balls after 15 mins and then every 10-15 mins until baked from all sides. Mine took 40-45 mins. Once it ready, keep it to cool for 5-10 minutes.
7. Break the balls in small pieces with mortar and pestle. Make powder using food processor or mixer. There should be no big lumps at the end. You can also sieve so texture is same all along.
8. To prepare jaggery syrup, mix ghee/clarified butter and jaggery in a pan, Heat on a low stirring continuously. Heat until jaggery is melted and mixed with ghee. Do not over cook. My dad always says if you are using 1 kg. flour then add 400 gm of jaggery but it is completely up to you how sweet you like.
9. In mixing bowl, add ground powder and roasted peanuts and mix well. Then add hot jaggery syrup. Mix everything carefully using spoon. Check if you can make small balls. If this mixture does not bind then heat 1/2 cup milk in the same pan in which jaggery syrup was made. Heat for a minute to make it warm. Add warm milk little at a time and see if you can make ladoo (balls).
10. Prepare all the ladoo using your both hands. Roll it in poppy seeds (optional). Serve these delicious healthy ladoo with moong sabji, Gujarati toor dal.
Enjoy this sweet dish when it is warm. If you make extra, put it in fridge and warm it in microwave for 20 second before eating. These ladoo freezes well in deep freezer.
Bhavna's Food Journey 