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| Churma Laddu |
Churma is a Rajasthani Sweet in combination with Dal Bati, which is a complete mean and famously called as Dal-Bati-Churma. In the meal, Churma is consumed mixing the Panchmel Dal or Panchvati Dal and this is the traditional way of enjoying the sweet. Churma ladoo is prepared with wheat flour or in combination with wheat flour and rava or sooji (semolina). The dish is also well known in the category of rich dessert as only the ghee is used in the recipe, which brings good health, as well as rich taste.
The Authentic recipe of Churma is prepared by just wheat flour and this wheat flour is formed into a stiff dough adding water and later deep fried in ghee. Sugar or jaggery is added for the sweetness, whereas the nuts are optional. The Churma is prepared on similar note in comparison with Kutti (a Sindhi Dessert), which is prepared during the time of Satyanarayana Katha. The same is called as Panjiri too in the Northern India, which is meant for the Pooja.
Since the Dal-Baati-Churma is an elaborative meal the Churma is prepared a day before the Baatis are prepared. To make it more easier the Baatis before getting baked, some amount are taken and fried in ghee. blended coarsely and sugar is added for the sweetness. So this also becomes a dessert and forms a part of the meal. In place of baked batis, left over ghee-smeared Roti's (rotis stacked with ghee is a traditional practice for daily meal) can also be blended finely and Churma is prepared.
Since the Dal-Baati-Churma is an elaborative meal the Churma is prepared a day before the Baatis are prepared. To make it more easier the Baatis before getting baked, some amount are taken and fried in ghee. blended coarsely and sugar is added for the sweetness. So this also becomes a dessert and forms a part of the meal. In place of baked batis, left over ghee-smeared Roti's (rotis stacked with ghee is a traditional practice for daily meal) can also be blended finely and Churma is prepared.
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| Dal bafle Choorma |
Ingredients:
1/2 cup wheat flour
2 cups semolina or sooji or rava
1/2 cup wheat flour
2 cups semolina or sooji or rava
1/2 cup wheat flour
1 cup of granulated sugar (powdered finely)
2 to 3 tbsp ghee or clarified butter for the dough
ghee for frying
assorted nuts (almonds or badam, raisins or kish mish, chironji)
Cooking Method:
1. Dry roast sooji until warm. Then in a bowl, take sooji/rava, wheat flour and 2 tbsp. of ghee, mixing well. Form a very stiff dough sprinkling water little at a time.
2. Divide the dough into four parts and make a thick flattened rounds.
2. Divide the dough into four parts and make a thick flattened rounds.
3. Heat ghee in a pan and fry the flattened rounds.
4. Once the dough is fried in ghee blend them finely in a mixer.
5. Transfer the finely blended crumbs into a pan. Add powdered sugar, assorted nuts and warm them for 2 to 3 minutes. Switch off the flame.
5. The Churma is ready to go with the Dal Baati or can enjoy them as a dessert giving them a round shapes.
6. To form the round shapes from the Churma, take the help of warm ghee or warm milk (sprinkle in drops the warm milk).
Note: The wheat flour as an ingredient in this recipe is usually the coarse one and not the ready-made packs for the authentic Churma recipe. But in the absence of this ingredient, rava or sooji is substituted in less quantity and continued with the recipe.
Note: The wheat flour as an ingredient in this recipe is usually the coarse one and not the ready-made packs for the authentic Churma recipe. But in the absence of this ingredient, rava or sooji is substituted in less quantity and continued with the recipe.
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| Churma Ladoo |
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