Churma is a popular Marwadi/Rajasthani Delicacy. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally, it is served with Dal Bati or just served with Dal. Moreover, it is also used as a “Prasadi” for Ramdev Baba and is a real Tradition of Marwad.
Churma is also very popular dish in Haryana, Bihar, Madhya Pradesh, Uttar Pradesh and Awadhi within the Malwa regions from India. Traditionally Churma is made by mashing up a baked Wheat Flour Baati or Bajra Flour Baati and then cooked in pure Ghee and Sugar.
Here, we have come up with some twist by deep-frying the Baati (Muthiyas) in pure Ghee, then coarsely crushed and mixed with Sugar. Deep-frying the Baati in Ghee will enhance the taste of Churma. It is usually high in calories. To reduce down the calories you can make the Churma with traditional method of baking the Baati (Muthiyas) and then preparing the Churma.
Cook Time: 45 mins
Servings: 4 people
|Whole Wheat Flour / Atta||1 cup|
|Powdered Sugar||¼ cup|
|Melted Ghee||3 tsp|
|Cardamom Powder / Elaichi Powder||¼ tsp|
|Dry Fruits Sliced (Almond, Cashews, Pista etc) for garnishing||as required|
|Ghee for Deep Frying||as required|
|Water for Kneading||as required|
|#||Cooking Marwadi Traditional Churma | Step by Step|
|1||In mixing bowl, add whole-wheat flour and 2 tsp of melted ghee.|
|2||Mix it well and add water as required to knead the hard dough, do not add too much of water so that it becomes too soft.|
|3||Cover the dough and allow it to rest for 20 min.|
|4||Take small portion of the dough and start making muthiya with the help of fingers pressing one side as shown in video.|
|5||Repeat the same to make all muthiyas.|
|6||Turn on flame, heat Ghee in a pan, and then add muthiyas in preheated ghee.|
|7||Fry it on low flame for 10 min and then on medium flame until it turns light golden from both the sides, take it out on Kitchen towel|
|8||You can store these muthiyas in fridge for up to 15 days in an airtight container.|
|9||Use three Muthiyas and blend it into fine consistency.|
|10||Add powdered sugar ¼ cup , Cardamom (elaichi) powder ¼ tsp and melted ghee 1 tsp to the Churma and mix well.|
|11||For garnishing, add sliced dry fruits over Churma and serve.|
|12||Served as Prasad for God Ramdev Baba or tastes yummy with Dal Baati also.|
As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Rajasthani Churma and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!
Apart from this, we would request to check out our YouTube Channel for additional recipes. Also you can check out our other Rajasthani Recipes – such as Baked Bati, Gatta Curry, Gatta Pulao and Bati Special Dal.
– For longer storage, keep Muthiyas in air-tight container only.
– Can make Churma a day before and warm in microwave for few seconds by adding 1 tsp of Milk before serving.