Churma is a traditional Rajasthani sweet dish served with 'Dal Bati', and the combination is often known as 'Dal Bati Churma'. All you need is to prepare a stiff dough of the wheat flour, ghee, and milk and the dough is divided into balls. These balls are further deep fried in refined oil and then crumbled to a chura. Afterwards, you can pour ghee over this crumbled mixture and the churma is ready to eat. This authentic churma recipe has a soft texture, as the dough is prepared with milk! Traditionally, this North Indian recipe doesn't have dry fruits in it, but for a crunchier taste you can add mixed dry fruits in it. This dessert recipe will keep you warm on a winter evening! So, put that creative hat on and treat your family and friends with this amazing sweet dish, and enjoy!

Ingredients of Churma

1 cup wheat flour

10 tablespoon ghee

1 1/2 cup refined oil

4 tablespoon semolina

1/2 cup powdered sugar

For Dough

milk as required

For Garnishing

4 tablespoon chopped mixed dry fruits

How to make Churma

Step 1

To prepare this delicious churma recipe, take a large bowl and add wheat flour in it along with semolina. Mix well and then add 4 tablespoons of ghee in the mixture, and crumble the mixture using your hands. (Note: You can also use jaggery powder instead of sugar for a better taste.)

Step 2

Next, pour milk in batches in the wheat-semolina mixture and knead into a dough. Once the dough is formed, cover with a cotton cloth and keep the dough aside. (Note: If milk is not available, you can also use water to knead the dough.)

Step 3

When the dough is hard enough, place it on a flat surface and divide into small equal parts in balls. Take a ball in your hand and press it lightly between your palms to flatten a bit. Repeat the procedure to make more such flattened balls.

Step 4

Now, put a deep-bottomed pan on medium flame and heat oil in it. When the oil is hot enough, carefully drop churma balls in it in batches and deep fry them.

Step 5

When balls are crispy and golden brown in colour, turn off the burner and transfer them on a paper towel or an absorbent paper to absorb the extra oil. Let these churma balls cool at room temperature for about 10 minutes till you are able to hold them.

Step 6

Now, take a grinder jar and add the fried balls in it. Grind them all to get a smooth powder mixture. (Note: You can also break these churma balls with your hands in a large plate.)

Step 7

Take a large bowl and transfer the churma in it. Meanwhile, melt the remaining ghee and pour it over churma. Add the powdered sugar in the churma and mix the ingredients well with a spoon. Garnish with dry fruits and serve immediately with dal bati!