Churma is a dessert from Rajasthani cuisine, generally prepared using whole wheat flour, sugar and ghee and is an accompaniment to the very popular Rajasthani meal Dal Baati Churma. The simplicity of this dessert with its earthy flavors makes it so crowd-pleasing. If you have ever been to Rajasthan, I am sure you must have indulged in the scrumptious Rajasthani thaali comprising of dal, baati churma and side dishes such as mirchi ke tapore, gatte, kadhi, etc. Churma recipe is simple and easy and this particular recipe is even easier as it doesn’t call for any tandoor etc. A very simple method of making churma has been given. With this churma recipe, even the beginners can make churma effortlessly.
In Rajasthani cuisine, the use of grains, pulses etc is more as compared to fresh ingredients for the obvious reason i.e. scarcity of plantation. Nowadays, although, the distance factor has been done away with and everything is available everywhere, but the traditions remain the same. The traditional food of Rajasthan is dal baati churma, gatte, kadhi, pitod, Jaipuri aloo pyaaz, etc. Churma is a quintessential part of Rajasthani food.
Let’s see what all is required to make Churma:
Whole Wheat Flour: Where I live, I easily get baati ka atta, which is slightly coarse than the regular flour. But this flour is not available everywhere. Therefore, often semolina is added to the whole wheat flour to make baati, etc. However, for this churma recipe, I have used the regular whole wheat flour without any semolina, etc.
Clarified Butter/Ghee: Such an important part of the dal, baati, churma preparation-ghee. Ghee adds a lot of flavor to churma. I prefer cow ghee for my dessert recipes because I like its flavor more than the regular ghee or even homemade ghee for that matter.
Sugar: Powdered sugar has been used to sweeten the churma.
Flavoring: I personally do not like to flavor churma. I like its elementary flavors. I have just garnished the churma with some chopped nuts, even that was for a good picture. However, you can flavor it with cardamom powder, desiccated coconut, etc.
I love to cook traditional sweets and if you too like the traditional sweets you might like seven cup barfi, gujiya, besan ke ladoo, chhena murki, etc.
Serve it with scrumptious dal and baati.
1.This recipe serves 6-8 persons.
2.In a mixing bowl add 1 cup of whole wheat flour (atta) and 3 tbsp ghee.
3.Mix well using fingers till crumbly.
4.To check take a portion in the fist and press it. It should hold the shape.
5.Add water gradually and make a stiff dough. Let it rest for 15-20 minutes.
6.Thereafter, divide into 2 portions.
7.Take a portion, roll to make thick chapati. Make cuts in it so that is gets cooked properly.
8.Put in on a hot skillet. Cook it on low flame till cooked from both the sides.
9.Transfer to a plate and let it cool down.
10.Grind to make a coarse powder.
Tips:I use my jar for liquids to do a coarse powder.
11.Heat 1 tbsp of ghee in a pan. Add the coarse powder.
12.Cook on low flame for 5 minutes.
13.Let it cool down. Add in ¼ cup powdered sugar. Mix well. Check the sweetness. Gradually add more powdered sugar as per taste. I added approximately ½ a cup of powdered sugar.
14.Finally add 2 tbsp of melted ghee.
15.Serve. Bon appetite.
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
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