How to make Bajri Churma -

Bajra rotis crushed, mixed with jaggery and ghee and shaped into delicious laddoos.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Millet Flour, Jaggery

Cuisine : Rajasthani

Course : Mithais

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For more recipes related to Bajri Churma checkout Bajra Burfi. You can also find more Mithais recipes like Singhara Barfi Gur Papdi - SK Khazana Atta Besan Laddoo Rose Sandesh

Bajri Churma

Bajri Churma Recipe Card

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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. 

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Bajri Churma Recipe

  • Millet Flour 2 cups

  • Jaggery grated 3/4 cup

  • Ghee 1/4 cup

Method

Step 1

Heat two-three cups of water in a pan till lukewarm. Place tawa on low heat. Mix together a fourth of the bajra flour and salt to taste and knead into a semi-hard dough using lukewarm water.

Step 2

Roll into a ball. Dampen the palms. Place ball between palms and pat into the shape of a roti Place on moderately hot tawa. Cook on one side and flip. Continue cooking till it puffs up. Remove from heat and keep aside.

Step 3

Similarly prepare rotis with the remaining flour. To serve lightly crush the rotis with your hands, add grated jaggery and melted warm ghee and mix well. Serve warm

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.