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.
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.
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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