Rajasthani churma, or simply churma, is a powdery sweet made from whole wheat flour and sugar topped with nuts and rock sugar. It is usually served along with a spicy dal and some crunchy baatis. The churma is an essential part of this trio, and adds to the sweetness of the platter.
If you want to pair it with dal baati, read this post on how to make dal baati.
Rajasthani churma recipe can be made in different ways with a variety of flours, but this whole wheat flour churma is the most common in the Rajasthani household. The plain baatis are made and then powdered to get this rough powdery texture.
The churma needs no special occasion to be made and is a part of the staple meal in the state of the deserts. It is fairly time consuming and simple to prepare but is a worth-while dish that you need to try at home.
The aroma that oozes out of the sweet can leave you drooling and wanting for more. If you want to learn how to make the churma recipe at home, continue reading for the step-by-step procedure with images and for the churma video recipe.
CHURMA RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Sweets
Serves: 4
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Whole wheat flour - 2 small bowls
Fresh heavy cream (malai) - ¾th small bowl
Water - ½ small bowl
Powdered sugar - 2 small bowls
Rock sugar (diamond mishri) - 5 tsp
Ghee - 8 tsp
Cardamom powder (elaichi powder) - 1 tsp
Slivered almonds - 4 tsp
Slivered pistachio - for garnishing (optional)
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1. Pour whole wheat flour in a medium-sized bowl, add cream to it and mix well.
2. Add ½ a cup of water and knead it into a firm dough.
3. Divide the dough into 5-7 portions and shape them into even-sized flat rounds.
4. Preheat the oven at 165°C for about 2 minutes and place the baatis in the oven for 10-15 minutes.
5. Take the baatis off the oven, flip them over and bake them for another 10-15 minutes.
6. Once they are done, smash the baatis and add it to a mixer jar. Powder it into a slightly rough consistency.
7. Empty the powdered baatis in a deep bowl, add powdered sugar and rock sugar, and mix well.
8. Pour the ghee on top and mix thoroughly.
9. Add cardamom powder, 3 tbsp of slivered almonds and blend well.
10. Sprinkle rock sugar, slivered almonds and pistachios and cardamom powder for garnishing.
- 1. You can add ghee instead of cream to make the dough for the baatis.
- 2. While blending the cream with the flour, the texture must be that of the semolina.
- 3. The baatis can be cooked in a charcoal tandoor or a gas tandoor, which gives it a different flavour.
- 4. Desiccated coconut can be added to the churma to give it a different flavour.
- Serving Size - 1 small bowl
- Calories - 835
- Fat - 42.0 g
- Protein - 13.4 g
- Carbohydrates - 101.9 g
- Sugar - 2.7 g
- Fibre - 10.3 g
STEP BY STEP - HOW TO MAKE CHURMA
1. Pour whole wheat flour in a medium-sized bowl, add cream to it and mix well.
2. Add ½ a cup of water and knead it into a firm dough.
3. Divide the dough into 5-7 portions and shape them into even-sized flat rounds.
4. Preheat the oven at 165°C for about 2 minutes and place the baatis in the oven for 10-15 minutes.
5. Take the baatis off the oven, flip them over and bake them for another 10-15 minutes.
6. Once they are done, smash the baatis and add it to a mixer jar. Powder it into a slightly rough consistency.
7. Empty the powdered baatis in a deep bowl, add powdered sugar and rock sugar, and mix well.
8. Pour the ghee on top and mix thoroughly.
9. Add cardamom powder, 3 tbsp of slivered almonds and blend well.
10. Sprinkle rock sugar, slivered almonds and pistachios and cardamom powder for garnishing.
