Churma - of Dal Bhaati Churma fame. This recipe is from Tarla Dalal's Rajasthani cookbook with very minor modifications.
It is a very light version of the actual ghee-laden churma I have eaten before. Perfect end to an Indian meal menu. As per the recipe the same can be used for making Churma ladoos, just need to add more ghee for the binding - what's the point I say?;)
Ingredients (makes one medium bowl )
1 cup atta (whole wheat)
1/2 cup sooji
1/2 cup powdered sugar
4 tablespoons ghee plus ghee to fry
1/4 cup powderd almonds/cashewnuts
1. Knead the atta with the melted ghee (4 tablespoons) and little water (approx 1/2 cup added in parts) to get a smooth and
tight dough. It needs to be made with minimum water so add little water at a time .
2. Divide the dough into 8 portions and roll into round pedas.
3. Take each peda, place onto your palm and flatten it tightly between your palm and fingers. The dough should get your finger impressions (see pic 3 below)
4. Heat ghee in a thick bottomed kadhai. When hot, reduce the flame to minimum and add the flattened pedas to fry. Fry on minimum flame till they are medium brown in colour(see pic 2 of fried pedas) -takes about 12-15 minutes per batch.
5. Cool completely
6. Break into rough pieces and add to the grinder. Grind till you get to a coarse powder (not too fine-about the texture of regular sugar)
7. Add the powdered sugar,almonds and elaichi powder.
8. This can be stored in an airtight jar for a few days
It is a very light version of the actual ghee-laden churma I have eaten before. Perfect end to an Indian meal menu. As per the recipe the same can be used for making Churma ladoos, just need to add more ghee for the binding - what's the point I say?;)
Ingredients (makes one medium bowl )
1 cup atta (whole wheat)
1/2 cup sooji
1/2 cup powdered sugar
4 tablespoons ghee plus ghee to fry
1/4 cup powderd almonds/cashewnuts
1. Knead the atta with the melted ghee (4 tablespoons) and little water (approx 1/2 cup added in parts) to get a smooth and
tight dough. It needs to be made with minimum water so add little water at a time .
2. Divide the dough into 8 portions and roll into round pedas.
3. Take each peda, place onto your palm and flatten it tightly between your palm and fingers. The dough should get your finger impressions (see pic 3 below)
4. Heat ghee in a thick bottomed kadhai. When hot, reduce the flame to minimum and add the flattened pedas to fry. Fry on minimum flame till they are medium brown in colour(see pic 2 of fried pedas) -takes about 12-15 minutes per batch.
5. Cool completely
6. Break into rough pieces and add to the grinder. Grind till you get to a coarse powder (not too fine-about the texture of regular sugar)
7. Add the powdered sugar,almonds and elaichi powder.
8. This can be stored in an airtight jar for a few days
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