Sunday 25 November 2012

Churma - A speciality of Rajasthan, a humble attempt by a south Indian

My husband's friend from Rajasthan once invited us to dine at their home in Vashi. His wife, an excellent cook prepared a variety of specialities, each having a distinct taste. I decided to give it a try.
I prepared Dal,Bati and Churma at home and it was well appreciated by my husband who is my best judge.

Here is the recipe, my style

2 cups wheat flour
3/4th  cup suji
2 cups ghee
1/4th tsp green cardamom powder
3/4th cup sugar (or more, as required)
1/2 cup chopped almonds
2 tbsps warm milk

Dry roast wheat flour in hot pan by stirring continuously for 2 minutes.
Move it to a vessel in which you are going to knead. Add milk and 1/2 cup ghee and mix well. Add about 1/4th cup of water and make a stiff dough.

In a kadhai, heat remaining ghee. Meanwhile make equal sized balls from the dough, each 2 inch diameter.
Fry these balls in hot ghee on low flame until they turn golden in color.Drain and leave them to cool.

Dry roast suji by stirring continuously for 5 minutes. It should turn to light brown color.

In a mixer, add cardamom powder,sugar,hand crushed fried wheat balls and grind to fine powder.

In a frying pan, add 1 tbsp ghee,when its hot, add almonds,powdered mixture and suji and stir well.
Now is the time when you can taste it and add sugar/cardamom if you find it less. Turn off the flame once you find it crunchy.

Leave it to cool and store in an air tight container.It stays for as long as 10 days without getting spoiled.

If you want to make Churma laddoo, add mawa as required and shape them into laddoos!

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