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
Make a firm dough with flour, semolina, ghee and water.
Divide into small balls and flatten them a little.
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.
Break into pieces while still hot.
Allow to cool a bit and then grate or grind coarsely in a food processor.
Add ghee, castor sugar, cardamoms, pistachios, almonds, raisins and mix well.
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.