Loading...
A traditional Rajasthani sweet made from coarsely ground wheat, ghee, and sugar. This crumbly, aromatic dessert is the perfect partner for spicy Dal Baati, creating a classic Rajasthani thali experience.
For 4 servings
Prepare the Dough
Shape and Fry the Muthiyas
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A traditional Rajasthani sweet made from coarsely ground wheat, ghee, and sugar. This crumbly, aromatic dessert is the perfect partner for spicy Dal Baati, creating a classic Rajasthani thali experience.
This rajasthani recipe takes 70 minutes to prepare and yields 4 servings. At 390.01 calories per serving with 8.7g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Cool and Grind
Final Mixing and Serving
For a more traditional and earthy flavor, replace the powdered sugar with an equal amount of finely powdered jaggery (gud).
Add a pinch of nutmeg powder and 1/4 teaspoon of saffron strands (soaked in a little warm milk) along with the cardamom for a more aromatic churma.
Create a multi-grain churma by replacing 1/4 cup of whole wheat flour with bajra (pearl millet) flour or besan (gram flour) for a different taste and texture.
Garnish with edible dried rose petals and a sprinkle of poppy seeds (khus khus) for a festive look.
Being rich in carbohydrates from wheat flour and fats from ghee, Churma provides a quick and substantial source of energy, making it a traditional food for festive occasions.
The use of whole wheat flour (atta) makes this dessert a good source of dietary fiber, which aids in digestion and helps maintain bowel health.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. When consumed in moderation, it can support overall health.
This usually happens if the fried dough balls (muthiyas) were not cooled completely before grinding. Grinding them while still warm releases steam and oil, creating a paste-like consistency. Always ensure they are at room temperature before grinding.
Yes, you can bake or air-fry the muthiyas. Shape them and bake at 180°C (350°F) for 25-30 minutes or until golden and hard. The final texture will be slightly different and less rich than the deep-fried version, but it's a healthier alternative.
Churma has a good shelf life. You can store it in an airtight container at room temperature for up to two weeks. The ghee acts as a natural preservative.
Churma is a traditional dessert that is high in calories, fats, and carbohydrates due to the generous use of ghee and sugar. While it provides instant energy, it is best enjoyed in moderation as an occasional treat, especially as part of a festive meal.
A single serving of Churma (about 3/4 cup or 110g) contains approximately 480-550 calories, depending on the exact amounts of ghee and sugar used. It is a calorie-dense dish.
It is highly recommended to use powdered sugar. Granulated sugar will not dissolve properly in the dry mixture, resulting in a gritty and unpleasant texture. If you don't have powdered sugar, you can grind regular sugar in a mixer until fine.