Choorma Laddoo with Jaggery & Coconut

Recipe by
Total Time:
45-60 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 500g - wheat flour
  • 500g - jaggery, grated
  • 1 tbsp - cardamom powder
  • 1/4 cup - rock sugar, crushed coarsely
  • 1/4 cup - crushed almonds
  • 1/4 cup - dried coconut, grated finely
  • 4 tbsp - ghee
  • Silver foil for decoration (optional)

How to Make Choorma Laddoo with Jaggery & Coconut

  • Add 50g ghee to flour, and mix well with light hands. Add enough warm water to make stiff pliable dough.
  • Make about 16 to 18 fist-shaped lumps, and keep aside.
  • Heat ghee for frying, and let in a few lumps at a time.
  • Fry on low flame till golden, flipping over when necessary.
  • Drain, keep aside to cool, and repeat for all dough.
  • When lumps cool, break into small bits.
  • Run in short spurts in mixer to form breadcrumb-like textured grains.
  • Pass through a large holed sieve, to get an even, fine breadcrumb-like mixture.
  • In a large heavy pan, put to heat 200g of the same fried ghee.
  • Add crumbs, fry on low with a spatula, and stir till aroma exudes.
  • Crumbs should be light golden in colour.
  • Take off fire, and add almonds, coconut, cardamom, and sugar.
  • Mix well, and transfer to a large plate or mixing bowl.
  • Add 200g of ghee to an emptied pan and put to warm.
  • Add jaggery and stir gently till jaggery melts completely.
  • Once it starts bubbling very slightly, take off fire.
  • Add crumb mixture to jaggery.
  • Mix it well with a spatula, allowing it to cool in the process.
  • When cooled enough to handle (it will be quite hot), shape into small laddoos with palms.
  • Do not press too hard or the ladoos will become hard on cooling.
  • Arrange in a large plate, and allow to cool completely before storing in an airtight container.
  • Silver foil may be applied while ladoos are still warm.