CHURMA : Quick Indian Dessert

Pankhuri Garg
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.
5 from 29 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 4
Calories 165 kcal


  • 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..!!


Keyword Choorma, Churi, Churma, Dessert, vegetarian

34 thoughts on “Churma: Quick Indian Dessert”

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