Desi Ghee ka Churma | Jyoti Agrawal
When it comes to Rajasthani cuisine, churma the first thing that comes to our mind. Marwadi people use to cook churma for every festival. I’ve seen my mother and grandmother cook churma when I was young. My grandmother used to make churma by crushing it in mortar (okhli) then mesh it with the help of her hands. my mom use to grind it in in grinder in order to make churma. Both of them serve me churma with a lot of desi ghee, of course I liked it though.
Now I also make churma. Everyone likes it a lot, but I miss my mother and grandmother.
- 2 cups of wheat flour.
- 2 tsp milk cream.
- 1 cup brown sugar.
- Ghee to taste
- Dry rose petals (optional).
- Crushed cashew ground nut etc (optional).
- Oil for frying.
METHOD OF PREPERATION:
- Mix flour and cream well, then add water and mix until it becomes hard enough. Cover it for 20 min.
- Warm some oil for frying.
- Take the flour mix and make 8-10 balls from it, then make each ball shape like an egg by pressing between your palms.
- Fry those ball in medium flame until golden red color appears.
- Put it in a plate for some time until it cools down.
- Grind it in a grinder, add brown sugar and ghee according to your taste.
- If you want you can add cashew and ground and rose petals.
- Daal-baati with churma when served it conclude in full diet food.
- You can add more ghee in churma if you want to make laddu from it.
NOTES (DO’s and Don’ts):
- For mixing purpose use only cream, never use oil.
- Grind those balls when it is quite warm, it makes churma softer.
- Instead of brown sugar you can also use grinned
Hi! My name is Jyoti Agrawal and i have two kids who love eating food and inspires me to try something new everyday. I am very concerned about hygiene and keeping things and stuffs organised. Things which i do for myself apart from cooking are art & craft and painting.