Mamta's Kitchen

Choorma Crumble From Rajasthan

Choorma or Churma

Sushma Agarwal

DessertIndianSnackSweetVegetarian

The word Hindi 'Choorma' means crumble. This is one of the favourite sweets in Rajasthani homes, it is made from ground 'baa-tties', a type of dumpling. It can also be made from leftover chapatties. It is usually served along with Dal Bati (Dumplings in Lentil), another famous Rajasthani dish.

Ingredients

  • 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

Instructions

  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.

Notes

  • 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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