churma recipe | Rajasthani churma | traditional churma | choorma |
by Tarla Dalal

churma recipe | Rajasthani churma | traditional churma | choorma | with amazing 20 images

churma recipe is the Rajasthani sweet accompaniment served with popular Rajasthani dal baati. Churma is made using coarsely ground wheat flour, besan (gram flour) or maize flour.

The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it is to shape these laddus. If you use ghee sparingly as we have done in this recipe, you will need to use a lot more pressure to shape them.

Making churma is easy but there are few things that need to be taken care of! To make churma, we have used course whole wheat flour also known as jada gehun ka aata. Next, we have added rawa which gives churma a grainy and crispy texture. Also, add melted ghee. Moyan is necessary to make our churma crispy. We have knead the dough using enough water, you can also use milk for kneading the dough.

Further, divide the dough and shape into your fist. Fry in ghee, till golden brown from all the sides, make sure to fry on low flame. If you are a beginner and do not understand if the dough portion is fried nicely or not, break a fried portion into half and if you notice it is creamy and not browned from inside then you fry the rest of the dough portions for a longer period of time. These will take a long time to fry as the insides also need to be cooked. Further, drain on an absorbent paper. Once cool, break with your hands and transfer to a mixing jar and grind into a course powder. Remove the churma in a bowl, add almonds slivers and cardamom powder and powdered sugar, mix well! Rajasthani churma is ready to be relished.

You can also serve the churma crumbled in which case, you do not need to make laddus. I have also used rava in this recipe as I realised that it is sometimes difficult to find coarsely ground wheat flour easily. The rava adds that extra bite to the churma, greatly improving the texture of the whole wheat flour.

You can make Rajasthani churma in advance and keep it. churma stays good at room temp for 2 days and in the fridge for at-least 15 days in an air tight container.

Enjoy churma recipe | Rajasthani churma | traditional churma | choorma | with detailed step by step recipe photos below.

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Churma recipe - How to make Churma

For Churma
1 cup coarse whole wheat flour (jada gehun ka atta)
1/4 cup semolina (rava / sooji)
4 tbsp melted ghee
2 tbsp almond (badam) slivers
1/4 tsp cardamom (elaichi) powder
5 tbsp powdered sugar
ghee for deep-frying

Method
For churma

To make churma, combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
Divide the dough into 8 equal portions.
Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
Drain on an absorbent paper and allow them to cool.
Grind the fried dough pieces in a blender into a fine powder.
Add the almonds, cardamom powder and powdered sugar and mix well.
Store the churma in an air-tight container.
Serve the churma with dal-baati.

Churma recipe with step by step photos

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Method for churma

To prepare churma recipe | Rajasthani churma | traditional churma | in a deep bowl eat or parat/thaal, take whole wheat flour.
Add semolina to get the coarse texture in churma. If using Jada gehun then skip adding rava.
Add melted ghee.
Pour ¼ cup of water. You can also make use of milk instead of water. Use water just enough to bind the flour.

Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for bread. You just bind the flour together and make dumplings just like we do for tarts.
Divide the dough into 8 equal portions.
Shape each portion into the shape of your fist. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil.
Press with your fingers in the centre of each portion to make an indentation.
Heat the ghee in a deep non-stick kadhai and deep-fry 4 dough portions at a time. To get a beautiful flavour, we are making use of ghee for frying, but you can use oil too.

Fry on a low flame till they turn golden brown in colour from all the sides. The ghee must be moderately hot so the wheat dumplings cook properly from inside. If you are a beginner and do not understand if the dough portion is fried nicely or no, break a fried portion into half and if you notice it is creamy and not browned from inside then you fry the rest of the dough portions for a longer period of time. These will take a long time to fry as the insides also need to be cooked.
Drain on absorbent paper and allow them to cool.
Repeat step 9 to 11 and deep-fry 4 more dough portions. You have to be patient while frying so, they do not remain uncooked from inside.
Once cooled, break the fried dough portions into small pieces with your hands.
Transfer them in a mixer jar.

Blend to a fine powder. This smooth mixture is called “churma.
Remove the churma in a deep bowl. The texture should be like this.
Add almonds. Other dried ingredients like walnuts, pistachios, raisins can also be added.
Add cardamom powder to enhance the flavour of churma.
Add powdered sugar. Add more or less sugar as per the sweetness you prefer.

Mix churma | Rajasthani churma | traditional churma | well. Keep aside. You can make churma a day before and refrigerate it.

Tips for churma

A stiff dough is very important to make the perfect churma.
Fry them on a slow flame only so they cook from inside too.
If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
You can make Rajasthani churma in advance and keep it. Churma stays good at room temp for 2 days and in the fridge for at-least 15 days in an air tight container.