Jaripalla Churma

Jaripalla churma is a richer version of the regular churma. It contains expensive ingredients like dry fruits and khoya.This churma is made for special occasions like weddings and festivals like Janmashtami

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Churma is a word that has become synonymous with Rajasthani cuisine. Jaripalla Churma is a richer version of the regular churma, claimed to be influenced heavily by Marwari style of cooking with lavish ingredients like dry fruits, saffron and khoya. A combination of flours deep-fried in ghee gives this churma a very intense mouth-feel and flavour that linger in the mouth after every spoonful. This soul pampering sweet is reserved for special occasions like weddings and festivals like Krishna Janmashtami.

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Jaripalla Churma recipe - How to make Jaripalla Churma

Preparation Time:    Cooking Time:    Total Time:     4Makes 3.50 cups
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For The Churma
1/2 cup whole wheat flour (gehun ka atta)
5 tbsp besan (bengal gram flour)
2 tbsp semolina (rava/sooji)
1 1/2 tbsp melted ghee
ghee for deep-frying

Other Ingredients
1 cup mava (khoya)
1/2 cup powdered sugar
1/4 cup edible gum (gaund)
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
2 tbsp melted ghee

For the churma

    For the churma
  1. Combine the whole wheat flour, besan, semolina, 1½ tablespoons of ghee and 3 tbsp of water and knead into a stiff dough.
  2. Divide the dough into 6 equal portions and shape each portion into the shape of your fist and press with your fingers in the centre of each portion to make an indentation. We have shot look and do and kept
  3. Heat the ghee in a deep non-stick kadhai and deep-fry the dough portions on a medium flame for 10 minutes or till they turn golden brown in colour from all the sides.
  4. Drain on an absorbent paper and allow them to cool.
  5. Once cooled, bread them into small pieces and blend in a mixer to a smooth churma. Keep aside.

How to proceed

    How to proceed
  1. Heat a broad non-stick pan ,add the khoya and cook on a slow flame for 5 to 7 minutes, while stirring continuously. Keep aside.
  2. Heat the ghee in a deep non-stick kadhai, add the edible gum deep-fry on a medium flame for a few seconds.
  3. Drain on an absorbent paper and keep aside.
  4. Combine the fried edible gum, cooked khoya, churma and all the remaining ingredients in a deep bowl and mix very well.
  5. Serve immediately with dal baati or store in an air-tight container.

Nutrient values (Abbrv) per cup
Energy715 cal
Protein17.2 g
Carbohydrates75.9 g
Fiber5.7 g
Fat38.4 g
Cholesterol0 mg
Sodium25.9 mg

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Jaripalla Churma
 on 10 Oct 14 04:20 PM

This churma tastes slightly different from the regular ones.. but its amazing.. The fried edible gum give a nice crunch to the recipe.. It makes an excellent combo with Dal and Baati..
Jaripalla Churma
 on 09 Apr 13 02:43 PM

Crumbled, rich and tasty churma.