Churma.

Churma , a traditional Rajasthani dessert which is served alongside Dal baati is prepared by crushing wheat coarsely, binding it into a dough and then either baking it or frying it. It is then powdered and after the powder has cooled powdered sugar and dry fruits are added to it.


Ingredients:


200 gms wheat flour


5 tbsps semolina/rava


12 tbsps ghee/ clarified butter


100 gms powdered sugar


Ghee for frying.



5 tbsps of chopped mixed dry fruits

Milk as required to bind the dough.

Method:

Tip the wheat flour along with the semolina in a large bowl. Mix well and then add 5 tablespoons of ghee into this mixture. Crumble the mixture well, rubbing the ghee into the wheat flour and semolina.

Pour milk in batches in the wheat-semolina mixture and knead it into a medium stiff dough. Cover with a cotton cloth and keep the dough aside.

Divide the dough into small balls.
Take a ball in your hand and press it lightly between your palms to flatten it a bit. Repeat the process to make more such flattened balls.

Heat the ghee in a pan. Deep fry the Churma balls to a rich brown. Drain and place them on a plate.

Allow the Churma balls to cool for about ten minutes.

Grind the Churma balls into a slightly coarse powder.

Add Ghee, powdered sugar and dry fruits of your choice to this mixture. Serve along with Dal baati.

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