Churma
Coarsely ground roasted wheat balls mixed with ghee and jaggery — a rich, crumbly sweet made for festivals and celebrations in Haryanvi homes.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Kadhai
- •Mortar and pestle or grinder
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20 g
- carbs
- 45 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 380 kcal
Instructions
- 1
Mix wheat flour, semolina, and 60g melted ghee (clarified butter) with enough water to make a firm dough. Knead well.
- 2
Shape into small thick discs. Deep-fry on low-medium heat until deep golden and cooked through, or bake at 180C until browned.
- 3
Let the fried discs cool completely. Break and crush or grind them roughly into coarse crumbs.
- 4
Warm the remaining ghee in a pan. Melt the jaggery gently into it without letting it burn or darken.
- 5
Mix the ground wheat crumbs, jaggery-ghee mixture, and cardamom powder. Knead with your hands until it holds together.
- 6
Shape into balls or leave loose as crumbly churma. Top with chopped nuts before serving.
Chef's tips
Fry the discs on low heat so they cook through to the centre without browning too fast. Crushing by hand gives the best coarse texture.
Ingredient substitutions
- jaggery → powdered sugar for a lighter sweetness
Storage
Stores well in an airtight container for up to a week at room temperature.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Grinding the wheat discs into a fine powder instead of coarse crumbs.
- •Cooking the jaggery on high heat until it turns hard and brittle.
Serving suggestions
Cooked Churma?
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