Churma Recipe
Rajasthani Churma Recipe
Churma is a famous Rajasthani Sweet dish that is served with Dal Baati.
It is prepared in many ways e.g. by appe pan, tandoor, or deep fry.
Churma is prepared by using wheat flour, sugar, dry fruits with ghee.
You can enjoy delicious Churma by following the below-mentioned easy steps by using appe pan and deep fry.
Preparation Time:
15 Minutes
Cooking Time:
20 Minutes
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Ingredients
- Wheat flour – 250 g (1 cup)
- Malai or ghee – 3 tablespoon for moyan
- Ghee – 2 tablespoon
- Salt – 1 pinch
- Turmeric – ¼ teaspoon
- Sugar powder – 125 g (½ cup)
- Almond, chopped – 1 teaspoon
- Pista, chopped – 1 teaspoon
- Cardamom powder – 1 teaspoon
- Mishri tukda – 1 teaspoon
- Kesar leaves – 10-11 pieces
- Milk – 1 tablespoon
How to make Churma
Initial Preparation
- Soak kesar leaves in milk.
- Add salt, turmeric powder, and ghee or malai in wheat flour and mix it properly.
- Pour sufficient water into the mixture to make the tight dough and rest aside for 15-20 minutes.
- Knead the above mixture very well.
- Make small round balls the size of a lemon.
- Now make a small sign in the center of the batis using your thumb.
- You can also make an ‘X’ or ‘+’ sign with the help of a knife or using the rear side of a spoon as shown in the next step.
- Due to this, balls will get cooked well and evenly from the inside.
Method 1 – Appe Pan
- (Procedure of baking balls for churma is same as bati that we performed in the above steps)
- Place appe pan on gas on a low flame and pour a few drops of ghee in each mould.
- Place the rolled ball in each mould of the appe pan.
- Apply a few drops of ghee over the balls so that they are cooked properly and become crispy.
- Cover the pan and cook on low flame for 5-7 minutes.
- Rotate the balls on every side and cook till its color becomes golden brown.
- Continuously cook on low flame.
- After it balls become a golden brown turn off the gas.
- Now let the balls cool down.
- Crush balls with hands and pour in a grinder and get a smooth powder mixture.
- Pour 2 tablespoon ghee in kadai and mix the powder mixture and saute on low flame for 3-4 minutes.
- Take a large bowl and pour the above powder mixture into it.
- You may add more melted ghee if you wish.
- You may add more melted ghee if you wish.
- Mesh Kesar leaves in milk before adding it to churma.
- Add powdered sugar, mishri tukda, kesar milk, cardamom powder, and dry fruits in it.
- Garnish with a small number of dry fruits and serve with dal bati.
Method 2 – Deep fry
- Divide the dough in the desired shape into your fist.
- Pour oil or ghee into a pan and place it on medium flame.
- Fry the dough pieces till golden brown on low flame.
- Crush the pieces with hands and pour in a grinder and get a smooth powder mixture (churma).
- Take a large bowl and pour the above powder mixture into it.
- You may add more melted ghee if you wish.
- Mesh Kesar leaves in milk before adding it to churma.
- Add powdered sugar, mishri tukda, kesar milk, cardamom powder and dry fruits in it.
- Garnish with a small number of dry fruits and serve with dal baati.
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Churma Recipe Tips
which add magic to your recipe!!!
Tip 1
Balls should be cooked on low flame throughout the procedure.
Tip 2
You may prepare balls in the oven, deep fry, or tandoor if you do not have an appe pan.
Tip 3
You may pour 2 tablespoon ghee in kadai and mix the powder mixture and saute on low flame for 3-4 minutes to enhance the taste if churma is preparing with the deep-fry method.
Tip 4
Turmeric powder gives better colour, if added to flour.
Tip 5
Salt also enhances its taste when added to flour.
Tip 6
The quantity of ghee may vary as per your taste.
Tip 7
You may add 1 tablespoon coconut powder to enhance its taste.
Tip 8
You may knead the flour with milk in place of water to make churma tastier.
Tip 9
Melted ghee or malai moyan is necessary to make churma more crispy.
Tip 10
Churma may be served in the shape of laddu by adding more ghee in it.
Tip 11
If you use coarse wheat flour, it improves its texture.
Tip 12
Churma may be stored for 5-6 days at room temperature and 15 days in the fridge in an airtight container.
Recipe Card
Churma Recipe | Rajashtani Churma Recipe
Churma is a famous Rajasthani Sweet dish which is served with Dal Baati.
Ingredients
- 250 g Wheat flour
- 3 tablespoon Malai or ghee
- 2 tablespoon Ghee
- 1 pinch Salt
- ¼ teaspoon Turmeric
- 125 g Sugar powder
- 1 teaspoon Almond, chopped
- 1 teaspoon Pista, chopped
- 1 teaspoon Cardamom powder
- 1 teaspoon Mishri tukda
- 10-11 pieces Kesar leaves
- 1 tablespoon Milk
Instructions
Initial Preparation
- Soak kesar leaves in milk.Add salt, turmeric powder, and ghee or malai in wheat flour and mix it properly.
- Pour sufficient water into the mixture to make the tight dough and rest aside for 15-20 minutes.Knead the above mixture very well.
- Make small round balls the size of a lemon.Now make a small sign in the center of the batis using your thumb.
- You can also make an ‘X’ or ‘+’ sign with the help of a knife or using the rear side of a spoon as shown in the next step.
- Due to this, balls will get cooked well and evenly from the inside.
Method 1 - Appe Pan
- Place appe pan on gas on a low flame and pour a few drops of ghee in each mould.Place the rolled ball in each mould of the appe pan.
- Apply a few drops of ghee over the balls so that they are cooked properly and become crispy.
- Cover the pan and cook on low flame for 5-7 minutes.Rotate the balls on every side and cook till its color becomes golden brown.
- Continuously cook on low flame.After it balls become a golden brown turn off the gas. Now let the balls cool down.
- Crush balls with hands and pour in a grinder and get a smooth powder mixture.
- Pour 2 tablespoon ghee in kadai and mix the powder mixture and saute on low flame for 3-4 minutes.
- Take a large bowl and pour the above powder mixture into it. You may add more melted ghee if you wish.
- You may add more melted ghee if you wish. Mesh Kesar leaves in milk before adding it to churma.
- Add powdered sugar, mishri tukda, kesar milk, cardamom powder, and dry fruits in it.Garnish with a small number of dry fruits and serve with dal bati.
Method 2 - Deep fry
- Divide the dough in the desired shape into your fist.Pour oil or ghee into a pan and place it on medium flame.
- Fry the dough pieces till golden brown on low flame.Crush the pieces with hands and pour in a grinder and get a smooth powder mixture (churma).
- Take a large bowl and pour the above powder mixture into it.You may add more melted ghee if you wish.
- Mesh Kesar leaves in milk before adding it to churma.Add powdered sugar, mishri tukda, kesar milk, cardamom powder and dry fruits in it.
- Garnish with a small number of dry fruits and serve with dal baati.
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