Ingredients -
- 2 cups – Roop Laxmi Atta
- 1 cup – Ghee
- 2 tbsps – Sooji (Rava)
- 1 tsp. – Cardamom Powder
- ¾ cup – Sugar (powdered)
- 1 cup – Dry Fruits (chopped)
- ½ cup – Milk
- ½ cup – Water (as required)
Cooking Directions -
Step 1
To prepare this delicious Rajasthani Churma recipe, place whole Atta, Rava, and 2-tablespoons ghee in a large bowl. Mix all ingredients well using your hand until mixture turns crumbly. Add milk little by little and bind the hard dough. Cover the dough with a lid and set aside for 10-minutes. Divide it into equal portions and make round shaped balls from it. Flatten each ball little by pressing it between your palms.
Step 2
Now, put a deep-bottomed pan on medium flame and heat oil in it. When the oil is hot enough, carefully drop Churma balls in it in batches and deep fry them until light golden brown and crispy from outside.
Step 3
When balls are crispy and golden brown in colour, turn off the burner and transfer them on a paper towel or an absorbent paper to absorb the extra oil. Let these Churma balls cool at room temperature for about 10 minutes till you are able to hold them.
Step 4
Now, take a grinder jar and add the fried balls in it. Grind them all to get a smooth powder mixture.
Step 5
Take a large bowl and transfer the Churma in it. Meanwhile, melt the remaining ghee and pour it over Churma. Add the powdered sugar in the Churma and mix the ingredients well with a spoon. Garnish with dry fruits and serve immediately with Dal-Bati.
