Shital's-Kitchen: Churma

Friday, September 13, 2013


While I like Churma Lodoos more, Snehanshu's favorite is a bowl of Churma served Rajasthani style. And every year this is one of the Prasad I offer. Yesterday as day 4 of Ganesh festival I offered Churma not only to Bappa but also to my dear hubby. :)

2 cups wheat flour
1/2cup+3 tbsp. milk
Ghee for deep frying
1/2 tsp. nutmeg
1/2 tsp. cardamom powder
1 cup desi ghee (warm)
1 cup powdered sugar
  • Mix 2 cups of whole wheat flour and 1/2 cup + 3 tbsp. milk to form a stiff dough. (this will be stiffer than puri dough). Take small portions and press hard to form a oval shapes. These are called 'Muthiyas' made by forming a tight fist. Deep fry in ghee over low heat till is turns brown. This needs to be well fried deep inside so do not get restless.
  • When cooled, break into pieces and grind into powder in a food processor. this will take quite some time. You could do it in batches. Sieve out larger pieces to regrind them. Churma is ready.
  • Add around 1/2 tsp of nutmeg powder to the churma. 
  • Serve powdered sugar sprinkled with cardamom powder and warm ghee on the side.
  • To eat: mix churma, powdered sugar and enough ghee into a bowl & enjoy as is or add more ghee till you can form into ladoos!
Here is step-by-step pictorial recipe:
I am putting up all the pictures here as a recap of how to make churma?

The important step here is to sieve Churma.

We are ready to serve. Mix in 1/3 part of powdered sugar and warm ghee.

Or serve powdered sugar sprinkled with cardamom powder and warm ghee on the side, just as Snehanshu likes! Mix all together and enjoy!

 एक, दो, तीन, चार …गणपतिच्या जय जय कार

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