Churma by Sangeeta on Nov 8, 2011
Churma is a Rajasthani delicacy,ma mom used to make it for each and every festival.I tried to make some twist in it,hopefully turned out well....:)Actually this is full of calories and rich in nuts and have fibre in the form of wheat germ and eddible gum,3-4 spoonfull is enough in breakfast along with hot milk,good for winter:)
- Cook time:
- Prep time:
- Yields: serve 4 person
- For dough:
- 2 cup wheat flour
- 1 cup wheat germ or corse wheat flour
- 1 cup ghee,melted
- 1/2 teaspoon salt
- 1/2- 3/4 cup fresh coconut water
- 1 tablespoon rose water
- Ghee for frying
- Spices:
- 1 teaspoon green cardamom powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon maize powder
- Add on:
- 1 cup khoya (evaporated milk), roasted
- 2 cup caster sugar
- 1 cup roasted nuts,mixed
- 1/2 cup eddible gum (Guar gum,an extract of the guar bean)fried
- 1/4 cup colorful sugar
In a bowl, mix in wheat flour,along with salt and melted ghee,by rubbing with your palms.Make a stiff dough by using rose water and coconut water,Make about 15 flat balls (called muthiyas)with the dough.
Heat the ghee in a kadahi/wok.Fry the muthiyas on low flame till it becomes golden brown.Cool down and Churn it in grinder.
Heat 1 tablespoon ghee in kadahi. Add spices,add the above mixture of wheat flour and fry it for one minute.
Add khoya,fried eddible gum and cool for a while,add powder sugar and nuts,mix well.Garnish with nuts and colorful sugar .....enjoy:)))))))))))))
NOTE:Vegans can avoid ghee and use oil and khoya,taste may differ little bit.
If wish one can make ladoos out of this churma,which is traditionally called Churme Ke Ladoo.Can be stored on self for a week.
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