Churma is a very popular dish of Rajasthan, which is generally prepared along with dal and bati. Its generally known as dal bati churma.
Churma is generally made on Vrats such as Karva Chauth.
500gm Wheat Flour
½ cup Semolina/ Suji
250 powdered Sugar
250 gm Ghee
Oil to fry
4-5 pieces of cloves (powdered)
3-4 pieces of Cardamom (powdered)
Combine the whole wheat flour, semolina, 3 tbsp of melted ghee in a deep bowl and mix well until you get a bread crumb texture.
Add little lukewarm water at a time and knead to make stiff dough.
Make the shape of patties from the dough with your palm.
Heat oil in a pan. Turn the flame to low and put sufficient balls at a time and fry these balls until it turns golden brown in color. Turnover and cook for even cooking.
It’s takes time around 10-12 minutes to fry the balls. Allow the balls to turn brown gradually.
Repeat the same process for rest of the balls.
Once you finished frying all the balls allow them to cool completely.
Once it is completely cooled grind it using a mixer.
Take coarse powder out from the jar and sieve it to make evenly coarse powder for my laddoo .
Take ghee in a pan and melt it on low flame. Once the ghee melts switch off the flame.
Collect the mixture in a bowl, add powdered sugar, melted ghee, crushed cloves, cardamom powder, chop almonds and mix it well.
Take small handfuls in your palm and roll them into round shape laddoos, if you find it difficult to shape the laddus, add a little melted ghee.
Add dry fruits according to your taste
You can make churma a day before and refrigerate it.
Serve immediately or store in an air-tight container for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving.
Full recipe: Rajasthani Easy Churma Ladoo Recipe- चूरमा लड्डू