Churma
A rich Rajasthani sweet made by crushing baked whole wheat dough and mixing it with ghee, jaggery, and cardamom. It has a sandy, melt-in-the-mouth texture and is often served in small portions as part of a festive meal.
For 8 servings
- knead · ~15 min
Knead a stiff dough.
1.Add whole wheat flour to a wide bowl.2.Rub 2 tbsp ghee into the flour until it feels sandy.3.Add water little by little and knead into a firm, tight dough.4.Cover and rest the dough for 10 minutes.TIPKeep the dough stiff, not soft. A firm dough gives churma its crumbly texture. - prep · ~5 min
Shape the dough portions.
1.Divide the dough into 8 equal portions.2.Shape each portion into a small round ball.3.Press each one lightly to make a thick disc.4.Prick each disc once or twice with a fork to help even cooking. - fry · ~20 min
Fry the dough discs on low heat.
1.Heat the ghee in a deep pan over low heat.2.Slide in a few dough discs at a time without crowding the pan.3.Fry slowly, turning often, until deep golden and cooked through.4.Lift them out and let them cool completely.TIPLow heat is key here. If the ghee is too hot, the outside browns before the center cooks. - mix · ~5 min
Crush the fried discs.
1.Break the cooled discs into smaller pieces.2.Grind or crush them to a coarse, sandy powder.3.Leave a little texture instead of making a fine flour. - mix · ~4 min
Mix the churma.
1.Transfer the crushed mixture to a bowl.2.Add grated jaggery, cardamom powder, and chopped almonds.3.Mix well with your hands until the jaggery blends evenly through the warm crumbs.TIPIf the crumbs are fully cold, warm them very lightly before mixing so the jaggery melts in more easily. - serve
Serve the churma.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough quite stiff; a soft dough makes churma pasty instead of sandy.
- 2Rub the moyan ghee well into the flour until it holds shape when pressed in your palm.
- 3Fry on low heat only, so the discs cook through before the outside turns too dark.
- 4Cool the fried discs completely before crushing, or they will mash instead of crumble.
- 5Pulse to a coarse texture, not a fine powder; the slight graininess is what makes good churma.
- 6Mix jaggery into slightly warm crumbs so it melts in evenly without forming lumps.
- 7Store in an airtight container after fully cooling to keep the texture loose and crumbly.
Adapt it for your goals.
Baked
Bake the thick discs instead of frying for a lighter version, then crush and mix as usual for a less rich churma.
ladoo styleLadoo-style
Add a little extra warm ghee after mixing and shape the churma into ladoos for festive serving and easier portioning.
nut richNut-rich
Increase almonds or add chopped cashews for more bite and a richer, more celebratory texture.
gur forwardGur-forward
Use darker, more robust jaggery for a deeper caramel-like sweetness that suits traditional Rajasthani churma.
Why this is on our healthy list.
Whole Wheat Goodness
Made with whole wheat flour, this sweet retains the grain's natural fiber and a more hearty texture than refined-flour desserts.
Mineral-Rich Sweetener
Jaggery brings a more traditional sweetness and contains naturally occurring minerals unlike highly refined white sugar.
Nuts Add Nourishment
Almonds contribute healthy fats, some protein, and a pleasant crunch that makes the dessert more satisfying.
Frequently asked questions
This usually happens if the dough was too soft, the discs were undercooked inside, or the crumbs were ground too fine.
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