Mamta's Kitchen

Choorma Crumble


Sushma Agarwal

The word Hindi 'Choorma' means crumble. This is one of the favourite sweets in Rajasthan made from ground 'baatties', a kind of dumplings. It can also be made from left over chapatties. It is usually served along with Dal Bati (Dumplings in Lentil), another famous Rajasthani dish.


  • 1 cup chapatti/wheat flour

  • 1/4 cup semolina powder

  • 3 tsp. ghee or clarified butter

  • Water to make dough

  • 1 cup castor or ground sugar or boora

  • 1 tsp. ground cardamoms

  • 20 raisins or kishmish

  • 1 tbsp. almond flakes or chopped almonds

  • 1 tbsp. chopped pistachio

  • 1 tbsp. ghee or clarified butter


  1. Make a firm dough with flour, semolina, ghee and water.

  2. Divide into small balls and flatten them a little.

  3. Bake on a tray at 325 F or 165 C for 20 minutes, turn over and cook for further 10 minutes. They should be light brown in colour.

  4. Break into pieces while still hot.

  5. Allow to cool a bit and then grate or grind coarsely in a food processor.

  6. Add ghee, castor sugar, cardamoms, pistachios, almonds, raisins and mix well.

  7. Serve cold with Dal bati.


  • You can keep it in a tin or plastic box for a few days. You may like to add a little melted ghee just before serving.

  • If you do not have an oven, you can make thick rotis/chapattis of the dough, cooking them on a girdle. This is how it was made before the days of ovens.

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