Churma is a traditional Rajasthani sweet. It is prepared with deep fried Bati which does not contain any salt in it. Churma is always served with Dal-Bati. It is one of the most popular dishes of the state. Ghee is added in abundance to all the Rajasthani dishes, especially Churma. More the ghee, the softer the Churma turns out to be. It is always served with Dal-Bati on special occasions in Rajasthan.
Whole wheat flour – 2 cups
Semolina – 4 tablespoons
Pure ghee – 1 bowl
4 sachets of Kaloree1
Milk as required
Green cardamom (powder) – 1/4 teaspoon
Cashewnuts (chopped) – 10
Almonds chopped – 10
Raisins – 10
Take a bowl, mix flour and semolina. Melt the ghee, add a half cup of it and mix well. After this, also add milk and knead into stiff dough.
Divide the dough into twelve equal sized balls. Heat the ghee in a wok and deep-fry the balls on medium flame, till they are golden brown in color.
Drain and place on an absorbent paper and let them cool. Now, coarsely grind the wheat balls in a mixer.
Add the sachets of Kaloree1 and mix well. Now, garnish churma with cardamom powder, cashewnuts, almonds, raisins, and mix. After garnishing, serve it with Dal-Bati.
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