Churma is a traditional Rajasthani sweet typically served with dal and baati. It is made by grinding baked or deep-fried wheat flour dumplings with sugar and ghee. This dish is rich in flavor and has a delightful texture.
Rajasthani Churma Recipe
Churma is a beloved Rajasthani sweet dish that holds a special place in the heart of Indian cuisine. This delectable dessert is made by coarsely grinding deep-fried wheat flour balls and then blending them with ghee (clarified butter) and jaggery (unrefined sugar). Churma is not just a sweet treat but also a symbol of celebration and festivity in Rajasthan, often served during special occasions and festivals.
Ingredients
- 2 cups Whole Wheat Flour
- 1/4 cup Semolina (Suji)
- 1/2 cup, plus more for frying Ghee (clarified butter)
- 1 cup Powdered Sugar or Jaggery
- 1 teaspoon Cardamom Powder
- 1 tablespoon Fennel Seeds (optional)
- 1/4 cup Almonds and Pistachios chopped
- Water as needed to knead the dough
Instructions
Make the Dough:
- In a mixing bowl, combine the whole wheat flour and semolina.
- Add 1/2 cup of ghee and mix until the mixture resembles coarse crumbs.
- Slowly add water and knead to form a stiff dough.
Shape and Cook the Dumplings:
- Divide the dough into small lemon-sized portions.
- Shape each portion into a round ball and flatten slightly.
- Heat ghee in a deep frying pan and deep-fry the dumplings on low heat until they are golden brown and cooked through. This will take about 15-20 minutes. Alternatively, you can bake them in a preheated oven at 180°C (350°F) until crisp and golden.
Prepare the Churma:
- Let the fried or baked dumplings cool completely.
- Break them into pieces and grind them in a food processor to a fine powder.
- If using jaggery, grate or powder it separately before mixing.
Mix in Sweetness and Flavor:
- In a large bowl, combine the ground wheat mixture with powdered sugar or jaggery.
- Add cardamom powder and fennel seeds if using, and mix well.
Add Nuts and Ghee:
- Mix in the chopped almonds and pistachios.
- Add melted ghee, little by little, and mix until the mixture is moist and holds shape when pressed.
Serve:
- Serve the churma with dal and baati, or enjoy it as a standalone dessert.
Tips and Information
Conclusion:
Churma is not just a dessert but a symbol of Rajasthani culture and tradition. Its rustic and hearty flavors, along with the process of making it, reflect the warmth and hospitality of Rajasthan. Whether savored on festive occasions or as a sweet indulgence, Churma continues to be a cherished part of Indian culinary heritage, delighting those who taste its sweet and crumbly goodness.Tips and Overview
- Dough Consistency: The dough should be stiff so that the dumplings hold their shape while frying.
- Frying Temperature: Ensure the ghee is medium hot; if it’s too hot, the dumplings will brown quickly but remain uncooked inside.
- Grinding: Grind the dumplings while they are still slightly warm to get a finer churma.
- Sweetener: Adjust the amount of sugar or jaggery according to your sweetness preference.
- Serving Suggestion: Although churma is traditionally served with dal and baati, it can also be shaped into ladoos or served in a bowl as a dessert.
- Storage: Churma can be stored in an airtight container for up to two weeks.