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.
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.
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.
1. In a mixing bowl sift coarse gram flour (besan). Add 3 tbsp melted ghee.
2. The ghee should be enough that if you press a portion of the mixture in your hand tightly it should hold its shape.
3. Add water gradually.
4. Make semi-stiff dough.
5. Roll into a thick roti, I rolled the whole dough into one roti, it should be that thick.
6. Pinch it as shown.
7. Put on a hot skillet. You can put the chapatti on the skillet and then pinch it, as it is convenient for you.
8. Cook on low flame till it browns from both the sides.
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).
10. Sieve the ground choorma.
11. Add 5-6 tbsp ghee.
12. Time to add bhura shakkar, 3-4 tbsp or as per taste.
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.
14. Garnish with pistachio and dried rose petals. Bon appétit!
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
1. In a mixing bowl sift coarse gram flour (besan).
2. Add 3 tbsp melted ghee.
3. The ghee should be enough that if you press a portion of mixture in your hand tightly it should hold its shape.
4. Add water gradually.
5. Make semi-stiff dough.
6. Roll into a thick roti, I rolled the whole dough into one roti, it should be that thick.
7. Pinch it as shown.
8. Put on a hot skillet. You can put the chapatti on skillet and then pinch it, as it is convenient for you.
9. Cook on low flame till it browns from both the sides.
10. 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).
11. Sieve the ground choorma.
12. Add 5-6 tbsp ghee.
13. Time to add bhura shakkar, 3-4 tbsp or as per taste.
14. Mix everything well. Check the taste. Add more ghee/bhura shakkar if you want.
15. Garnish with pistachio and dried rose petals. Bon appétit!
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