Besan Choorma recipe

Rajasthani Besan Choorma recipe | How to Make Besan Choorma

What is Besan Choorma?

Choorma is a dessert that comes from the state of Rajasthan. Rajasthani choorma recipe involves coarsely grinding the whole wheat dumplings and adding clarified butter (ghee) and powdered sugar, which gives it the earthy flavors it has. Yes, choorma is generally made with whole wheat flour. However, in this recipe gram flour (besan) has been used, making besan choorma recipe a gluten free recipe and a perfect recipe for Basant Panchami which is just around the corner, the auspicious day on which yellow color has a great significance. Gram flour adds a great nutty flavor to choorma and besan choorma recipe is certainly a must try to take a break from the regular choorma.

Let’s talk about the ingredients for Besan Choorma Recipe

It calls for coarse gram flour (besan). However, if coarse gram flour is not available, adding little semolina (sooji) will help. The best part about most of the Rajasthani recipes is that they call for few ingredients. Choormas are no different. Main ingredient is gram flour, other than that ghee and bhoora shakkar / powdered sugar, that’s it! For garnishing, I have used some sliced pistachios and dried rose petals. You can use any nuts of your choice. You can even add them to besan choorma.

Similar recipes on the blog

Another choorma recipe is the popular Rajasthani choorma made using whole wheat flour. Find it here. You may also like besan laddoo. Learn how to make them here.

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How to make Rajasthani Besan Choorma

1. In a mixing bowl sift coarse gram flour (besan). Add 3 tbsp melted ghee.

Besan Choorma recipe

2. The ghee should be enough that if you press a portion of the mixture in your hand tightly it should hold its shape.

Besan Choorma recipe

3. Add water gradually.

Besan Choorma recipe

4. Make semi-stiff dough.

Besan Choorma recipe

5. Roll into a thick roti, I rolled the whole dough into one roti, it should be that thick.

Besan Choorma recipe

6. Pinch it as shown.

Besan Choorma recipe

7. Put on a hot skillet. You can put the chapatti on the skillet and then pinch it, as it is convenient for you.

Besan Choorma recipe

8. Cook on low flame till it browns from both the sides.

Besan Choorma recipe

9. Once it has browned, let it cool down completely. Transfer to a grinding jar. Make coarse powder. Do not over grind the mixture. (I use my jar for liquids, as it gives me correct texture, i.e. coarse).

Besan Choorma recipe

10. Sieve the ground choorma.

Besan Choorma recipe

11. Add 5-6 tbsp ghee.

Besan Choorma recipe

12. Time to add bhura shakkar, 3-4 tbsp or as per taste.

Besan Choorma recipe

13. Mix everything well. Check the taste. Add more ghee/bhura shakkar if you want. If you wish to make besan choorma laddoo, add more warm ghee and bind into laddoos.

Besan Choorma recipe

14. Garnish with pistachio and dried rose petals. Bon appétit!

Besan Choorma recipe


Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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