Churma
Veg
Coarsely ground roasted wheat dough crumbled and mixed with melted ghee and jaggery or sugar — eaten alongside dal as a sweet counterpart in the iconic dal-churma combination, or formed into ladoos. A Haryanvi and Rajasthani staple that turns simple atta into a deeply satisfying, calorie-dense sweet.
Cuisines
Rajasthani
Haryanvi
Awadhi
Punjabi
Marwari
Brij
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | whole wheat flour |
| 3 tablespoons | ghee |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped cashews |
| 2 tablespoons | raisins |
| — | ghee for frying |
Instructions
- 1 In a mixing bowl, combine whole wheat flour and 3 tablespoons of ghee.
- 2 Mix well and knead into a stiff dough using water as needed.
- 3 Divide the dough into small portions and shape them into round balls.
- 4 Flatten the balls slightly with your palms.
- 5 Heat ghee in a deep frying pan over medium heat.
- 6 Fry the flattened dough balls until they are golden brown and cooked through.
- 7 Remove from the pan and allow them to cool completely.
- 8 Once cooled, crush the fried dough balls into a coarse powder using your hands or a food processor.
- 9 In a large bowl, combine the crushed churma with sugar, cardamom powder, chopped almonds, cashews, and raisins.
- 10 Mix well to ensure even distribution of all ingredients.
- 11 Serve the churma as a sweet treat or accompaniment to a traditional meal.
Tips
For a richer taste, you can add a pinch of saffron soaked in warm milk to the churma mixture.