Rotlo No Churmo
Veg
Leftover bajra rotlo crumbled by hand into coarse pieces, then drizzled with hot ghee and mixed with raw jaggery and a pinch of cardamom — the simplest and most beloved Kathiyawadi sweet, made from the previous night's uneaten bread. The warm ghee melts the jaggery slightly into the coarse bajra crumble; the result is earthy, sweet, fatty, and completely satisfying. Often made as prasad or as an after-school snack.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Surati
Marwari
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 2 cups | bajra (pearl millet) flour |
| 1 cup | jaggery, grated |
| 1/2 cup | ghee |
| 1/4 cup | water |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | mixed nuts, chopped (optional) |
Instructions
- 1 In a large mixing bowl, combine bajra flour with enough water to form a firm dough.
- 2 Divide the dough into small balls and flatten each into a thick disc.
- 3 Cook the discs on a hot griddle or tawa until both sides are golden brown and cooked through.
- 4 Allow the cooked rotlos to cool slightly, then crumble them into a coarse mixture using your hands or a food processor.
- 5 In a pan, heat ghee and add the crumbled rotlo mixture. Stir well to coat the mixture with ghee.
- 6 Add grated jaggery to the pan and mix until it melts and combines with the rotlo.
- 7 Stir in cardamom powder and chopped nuts, mixing thoroughly.
- 8 Cook the mixture on low heat for a few more minutes until everything is well combined and aromatic.
- 9 Serve warm or at room temperature as a sweet treat.
Tips
Ensure the rotlos are cooked well before crumbling to avoid a raw taste in the churmo.