churma recipe | Rajasthani churma | traditional churma | choorma |
by Tarla Dalal
Added to 173 cookbooks
This recipe has been viewed 139952 times
churma recipe | Rajasthani churma | traditional churma | choorma | with amazing 20 images
churma recipe is the Rajasthani sweet accompaniment served with popular Rajasthani dal baati. Churma is made using coarsely ground wheat flour, besan (gram flour) or maize flour.
The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it is to shape these laddus. If you use ghee sparingly as we have done in this recipe, you will need to use a lot more pressure to shape them.
Making churma is easy but there are few things that need to be taken care of! To make churma, we have used course whole wheat flour also known as jada gehun ka aata. Next, we have added rawa which gives churma a grainy and crispy texture. Also, add melted ghee. Moyan is necessary to make our churma crispy. We have knead the dough using enough water, you can also use milk for kneading the dough.
Further, divide the dough and shape into your fist. Fry in ghee, till golden brown from all the sides, make sure to fry on low flame. If you are a beginner and do not understand if the dough portion is fried nicely or not, break a fried portion into half and if you notice it is creamy and not browned from inside then you fry the rest of the dough portions for a longer period of time. These will take a long time to fry as the insides also need to be cooked. Further, drain on an absorbent paper. Once cool, break with your hands and transfer to a mixing jar and grind into a course powder. Remove the churma in a bowl, add almonds slivers and cardamom powder and powdered sugar, mix well! Rajasthani churma is ready to be relished.
You can also serve the churma crumbled in which case, you do not need to make laddus. I have also used rava in this recipe as I realised that it is sometimes difficult to find coarsely ground wheat flour easily. The rava adds that extra bite to the churma, greatly improving the texture of the whole wheat flour.
You can make Rajasthani churma in advance and keep it. churma stays good at room temp for 2 days and in the fridge for at-least 15 days in an air tight container.
Enjoy churma recipe | Rajasthani churma | traditional churma | choorma | with detailed step by step recipe photos below.
- To make churma, combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
- Divide the dough into 8 equal portions.
- Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
- Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
- Drain on an absorbent paper and allow them to cool.
- Grind the fried dough pieces in a blender into a fine powder.
- Add the almonds, cardamom powder and powdered sugar and mix well.
- Store the churma in an air-tight container.
- Serve the churma with dal-baati.
Churma recipe with step by step photos
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