Churma is a sweet dish served in powdered form. It’s made with finely ground whole wheat dumplings, sugar, and nuts. When the powder is shaped into balls it is called churma ladoos. The recipe comes from Rajasthani in northern India where it is traditionally served with dal baati. Traditionally, the dumpling dough is made with ghee, or clarified butter, and also fried in it. Churma has a slightly coarse texture with a sweet, nutty flavor.
Recipe Servings: 6
Prep Time
15 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
30 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups whole wheat flour
- 2 cups clarified butter, melted and divided
- 1 cup milk or water
- ¾ cup powdered sugar
- ¼ cup nuts, chopped (almonds, cashews, and/or pistachios)
Directions
- Combine the flour and ¾ cup of clarified butter in a large bowl, mixing until combined.
- Add the milk or water and knead the mixture into a tight dough.
- Divide the dough into equal pieces that fit in the palm of your hand, a little smaller than a tennis ball. Squeeze each piece of dough inside a fist to make it an oblong shape.
- Pour the remaining 1¼ cups of clarified butter into a frying pan and set it over low-medium heat.
- Add some of the shaped dough pieces to the hot oil. Cook slowly for about 10–15 minutes, rolling them to make sure they are completely golden-brown. Fry them in batches to avoid overcrowding the pan and ensure they are cooked through.
- Remove the dumplings from the oil and place them on paper towel to remove excess oil.
- Break the dumplings into small pieces and let them cool for 10 minutes.
- Process the pieces into a fine powder using a food processor.
- Stir together the fine powder, powdered sugar, and nuts in a large bowl until well-combined.
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