While growing up, I ate this delicious churma made by my mom quite frequently. I have heard stories about how churma's were made either by hand or by huge wooden mortar and pestle when grinder's were not available easily and of course they used to taste so much better.
This is all time favorite dish of my brother. Now, one of the main excitements for Sid when he visits Jaipur or when my mom is visiting us is to eat this churma made by her. Below is the recipe of churma originally from mom and also adapted by my brother:)
Yield ~ 4 cup Churma
Ingredients
2 cup wheat flour
6 tbsp ghee (purified butter)
2/3 cup superfine sugar (white or brown)
1/3 cup almonds
1/3 cup cashews
1/3 cup kismis (sultana) optional
- Make dough with 2 cups of wheat flour and 3 tbsp of purified butter (ghee) using approximately 1/2-3/4 cup water (or as needed).
- Make three thick rotis out of the dough and cook them at a slow flame first on the tava and then directly on the gas.
-In a good quality small grinder, break the roti into pieces and grind them one at a time.
- Add sugar and 3 tbsp of ghee to the grounded rotis and mix everything.
- Grind almonds, cashews, kismis (optional) separately and add them to the above mixture.
- Mix everything again and your churma is taiyaar. It can be kept in the freeze for a week.
5 comments:
This is amazing!!
This looks like a cool recipe. MIL doesn't put dry fruits or nuts but I am sure it will taste great with the additions. Also she uses mota aataa for making it, and I think that does help :)
I: I agree the classic recipe didn't have nuts perhaps as they were not readily available when churma was invented:) Anyways, I like it with nuts:) By mota aataa you mean the aata that is used to make ladoo's?
Yeah it is a coarser grind, I am not sure if it has other grains in it, but as far as I would guess, it is just coarse ground wheat.. MIL uses it to make baati as well.
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