Churma/Choorma step by step instructions:
Ingredients:
Whole wheat flour: 1 cup
Semolina (sooji): ¼ cup
Milk: ½ cup + 1 tbsp (lukewarm)
Ghee: 3 tbsp
Green cardamom: 6-7 (finely pounded)
Nutmeg (Jaiphal): 1 cm piece (finely pounded)
Mace (Javitri): 1-inch piece (finely pounded)
Saffron: few strands (finely pounded)
Almonds: ¼ cup
Raisins: ¼ cup
Powdered sugar: ¾ cup
Ghee for frying
Method:
1. In a big plate take flour and semolina. Add ghee and mix well with the help of your fingertips. The mixture should resemble that of breadcrumbs.
2. Now slowly add lukewarm milk and knead a stiff dough.
3. Keep aside for 15-20 minutes
4. Make four semi-flattened balls and prick them with the help of a knife.
5. Heat ghee. It should be moderately hot. Fry the dough balls on low flame until brown in color from both the sides. Frying will take around 8-10 minutes.
6. Similarly, fry all other dough balls.
7. Fry the almonds and raisins. Coarsely ground the almonds.
8. Let the fried dough balls cool.
9. Break the semi-flattened fried balls into pieces with your hands and then grind in a mixer grinder.
10. So you get the churma without sugar here.
11. In another kadai heat ghee. You can use the ghee which has been used for frying. We just need a tbsp. of ghee here.
12. Pour the churma in the ghee and heat it on a low flame (stirring continuously) for around 10-12 minutes or until beautiful aroma comes out.
13. Add cardamom, nutmeg, mace, and saffron powder. Mix well. Add fried raisins and almonds and mix well.
14. Switch off the flame and take out the mixture on a plate. Add sugar and mix well.
15. Let the churma cool completely. Store in an airtight container.
16. Serve with dal baati or just whenever you feel like having it.
17. Yummy and ever delicious "Choorma" is ready.
Tips:
1. Do not fry the dough balls on high flame. The inside of the dough ball might remain uncooked.
2. Do not over grind the fried dough. We want that crunchiness in our churma.
3. You can even use water instead of milk.
4. Pricking the dough balls assures even cooking from inside also.
5. Always add sugar when the churma is warm enough to be handled by hands.
6. Sugar quantity can be adjusted as per one’s taste. I find ¾ cup to be sufficient.
See you soon with a new recipe till then Happy Cooking!!!
A perfect Rajasthani meal is incomplete without dal baati and choorma. Today we will see how to make churma from whole wheat flour. There are two ways of making churma, either fry the wheat balls or cook them in a tandoor and then proceed further. We will see the frying method today.
The wheat flour must be thick (or dardara) in nature; it yields the best churma. Anyhow if the flour is finely grounded then we use sooji (semolina) to make perfect churma.
Let us start cooking!!!
The wheat flour must be thick (or dardara) in nature; it yields the best churma. Anyhow if the flour is finely grounded then we use sooji (semolina) to make perfect churma.
Let us start cooking!!!
Ingredients:
Whole wheat flour: 1 cup
Semolina (sooji): ¼ cup
Milk: ½ cup + 1 tbsp (lukewarm)
Ghee: 3 tbsp
Green cardamom: 6-7 (finely pounded)
Nutmeg (Jaiphal): 1 cm piece (finely pounded)
Mace (Javitri): 1-inch piece (finely pounded)
Saffron: few strands (finely pounded)
Almonds: ¼ cup
Raisins: ¼ cup
Powdered sugar: ¾ cup
Ghee for frying
Method:
1. In a big plate take flour and semolina. Add ghee and mix well with the help of your fingertips. The mixture should resemble that of breadcrumbs.
2. Now slowly add lukewarm milk and knead a stiff dough.
3. Keep aside for 15-20 minutes
4. Make four semi-flattened balls and prick them with the help of a knife.
5. Heat ghee. It should be moderately hot. Fry the dough balls on low flame until brown in color from both the sides. Frying will take around 8-10 minutes.
6. Similarly, fry all other dough balls.
7. Fry the almonds and raisins. Coarsely ground the almonds.
8. Let the fried dough balls cool.
9. Break the semi-flattened fried balls into pieces with your hands and then grind in a mixer grinder.
10. So you get the churma without sugar here.
11. In another kadai heat ghee. You can use the ghee which has been used for frying. We just need a tbsp. of ghee here.
12. Pour the churma in the ghee and heat it on a low flame (stirring continuously) for around 10-12 minutes or until beautiful aroma comes out.
13. Add cardamom, nutmeg, mace, and saffron powder. Mix well. Add fried raisins and almonds and mix well.
14. Switch off the flame and take out the mixture on a plate. Add sugar and mix well.
15. Let the churma cool completely. Store in an airtight container.
16. Serve with dal baati or just whenever you feel like having it.
17. Yummy and ever delicious "Choorma" is ready.
Tips:
1. Do not fry the dough balls on high flame. The inside of the dough ball might remain uncooked.
2. Do not over grind the fried dough. We want that crunchiness in our churma.
3. You can even use water instead of milk.
4. Pricking the dough balls assures even cooking from inside also.
5. Always add sugar when the churma is warm enough to be handled by hands.
6. Sugar quantity can be adjusted as per one’s taste. I find ¾ cup to be sufficient.
See you soon with a new recipe till then Happy Cooking!!!
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