Churma is the staple sweet of Rajasthan, traditionally served with Dal and Baati. In North India, Churma is a sweet made on Diwali. It’s really simple to make and hearty in taste. You can eat a lot of Churma and not feel heavy. You can also make churma from stale rotis: Stale roti churma
|Preparation Time: 20 minutes||Cooking Time: 20 minutes|
|Servings: 4 cups||Difficulty: Easy|
|Wheat Flour||2 cups|
|Vegetable Oil||To fry|
|Ground Sugar||1 and 3/4 cups|
- Take wheat flour in a bowl. Rub about 1/4 cup of ghee in the flour. To test, make a fist with the flour and drop it in the bowl. If the flour holds shape, ghee is enough otherwise add some more ghee and rub it in the flour. This process is called Moyaning.
- Bind the flour with about 1/2 cup of water. Water should be just enough to bind the flour.
- Let the dough rest for about 15 minutes.
- Divide the dough in 4 equal parts and flatten it.
- Roll the dough in thick rotis.
- Fry each roti till golden brown and drain on a paper towel. For best results fry in ghee instead of oil.
- Peel the cardamom and grind the seeds.
- Break the fried rotis and make bread crumbs out of it in the food processor.
- Add sugar and cardamom powder to the bread crumbs and mix well with your fingers.
- Churma is ready.
- You can even use brown sugar since it’s healthier.