There’s something timeless about traditional Indian desserts that draw from the richness of indigenous cuisine. Chef Dharmendra, who works with Brij Lakshman Sagar in Rajasthan, believes that it’s always the right time to reconnect with our roots through food that tells a story.
Ingredients like makka, bajra, ghee, jaggery, and kachra are sourced directly from the Pali region, supporting local agricultural practices and celebrating the flavours of the land. The recipes are deeply inspired by rural kitchens—where food was crafted not just for indulgence, but for nourishment and wellbeing. These age-old traditions often brought families together, with women preparing special treats for their loved ones, creating moments of joy and connection.
“This Makka Churma Ladoo recipe is one of those nostalgic dishes that takes you straight down memory lane,” says Chef Dharmendra.
Recipe Makka Churma Ladoo Recipe By Chef Dharmendra
Prep time: 20 minutes
Cook time: 30–40 minutes
Total time: 50–60 minutes
Serves: 10–12 ladoos
Ingredients
- Makka flour – 500 gms
- Ghee – 150 gms
- Sugar – 200 gms
- Green Cardamom – 5 pcs
Method
- Take 500 g of coarse Makka flour and mix it with 1-2 tablespoons of water at a time.
- Start kneading the dough. Make a tight and stiff dough with cracks on it or around its edges.
- Let the mixture cool down and add it to the grinder. Run the processor on high until it becomes powder.
- Heat one tablespoon of ghee in a pan on medium-low heat. Fry with stirring constantly until brown.
- Add some sugar and repeat the same process with the grinder.
- The churma powder has to be fine yet coarse; add cardamom powder and mix well. Take the mixture out of another bowl.
- Heat ghee in the pan on medium heat and pour it all over the surface of the mixture, spreading it evenly.
- Mix everything and let the mixture cool down. Shape the ladoos as you wish and enjoy the savoury.
