Prep Time35 min
Cook Time20 min
Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee clarified butter and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours.
- Daily Value*
fry gond on a low flame to avoid burning.
Rub the 1/2 cup ghee into atta then knead to a stiff dough. Shape dough into flat rounds (need not be very smooth) and fry first over high heat, then low, till brown and cooked through and crisp.
When cool, powder in a grinder or by pounding, till a fine powder (some like to sieve it). Fry the gond over low heat till cooked through (it should cut through easily). Remove from ghee and grind while still hot.
Mix into the cooled powder, rubbing it well into the powder. Mix the sugar, almonds and cardamom into the powder and shape into laddoos, or serve as a powder.