CHURMA : Quick Indian Dessert
CHURMA is a popular Haryanvi, Bihari, Rajasthani, Uttar Pradeshi, and Awadhi delicacy from India. In Punjab it is called as Churi. It is a mixture of cooked wheat dough when crushed well and mixed with sugar and ghee gives us a sweet traditional desert naming CHURMA.
- A flat Pan
- Wheat Flour (Aata)
- Ghee / Butter
- Sugar (Desi Khaand / Jaggery Powder / Refined Sugar)
- Knead a wheat flour dough. Take a thick roll to make parantha (slightly bigger than roll of roti).
- Roll it with the help of rolling pin . Apply some ghee in it. Fold it with sides as shown in video. Dust the flour with wheat flour. Roll dough into parantha. Keep the base little thick.
- Take a non sticky flat pan . Roast the parantha from both sides on pan on high flame. Gently apply some ghee on both sides while roasting it. Don’t make it crispy.
- When parantha gets roasted with help of tongs put it on board. Crush it with rolling pin . Fold from sides and again crush the parantha. Repeat this step until the parantha gets a crushed texture.
- Similarly we have to make , roast and crush more paranthas. Crush the parantha itself when it is hot.
- Take a large bowl with a thick base. Add crushed paranthas to it. Add 1/2 cup desi Khaand or sugar to it. I am making CHURMA of 2 paranthas.
- Add 1 tbsp ghee for 1 parantha each. Knead it like dough for 5-10 minutes.
- Take medium pieces and shape it the way you like . You can make it any circular shape , cutlet shape or any other shape of your choice.
- We are good to serve our CHURMA..!!