Churma Recipe - A rich and flavourful sweet of whole wheat flour

This recipe is from the book Marwari Vegetarian Cooking.

Main Ingredients : Whole wheat flour (atta) ( आटा ) , Pure ghee ( देसी घी )

Cuisine : Rajasthani

Course : Desserts

Churma

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Churma Recipe Card

Churma
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Prep Time : 11-15 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Churma

  • Whole wheat flour (atta) 2 cups

  • Pure ghee to deep fr cup

  • Semolina (rawa/suji) 4 tablespoons

  • Milk as required

  • Powdered sugar 3/4 cup

  • Green cardamom powder 1/4 teaspoon

  • Cashewnuts chopped 10

  • Almonds chopped 10

  • Raisins 10

Method

Step 1

Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough.

Step 2

Divide the dough into twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done.

Step 3

Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer.

Step 4

Add powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with ghee.

How to make Churma

Step 1

Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough.

Step 2

Divide the dough into twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done.

Step 3

Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer.

Step 4

Add powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with ghee.

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