“Churma” is one most popular and authentic dish in an Indian state “Rajasthan”. Rajasthan’s cooking in general has its own unique flavour/charm where the simplest and the most basic ingredients which are easily available at home go into the preparation of delicious dishes.
I love how people make churma with different grains like Bajra, Wheat, Gram flour etc. And every churma has own health benefits according to the weather. In winters it keeps body warm and gives treat to your taste buds.
I love to experiment with food by adding healthy ingredient which could uplift the taste and not ruin any authentic recipe. Probably this is one of my best recipe which I’ve created & which made me totally confuse to give it a name because of numerous healthy ingredients I’ve used & their flavours which can’t be ignored.
My meaning of “Twisting/Creating a New Recipe” is making authentic Indian dessert without playing with it’s soul & giving it a healthy uplift with a different & easy presentation. We all know when it comes to serve 5-6 different churmas it’s not easy so, I wanted to make it easy to eat as a slice.
What are the Benefits of the different grains I’ve used in churma?
- Millet is known for its umpteen health benefits. Rich in iron, protein, fibre, & minerals such as calcium and magnesium; the daily consumption or inclusion of this millet can work wonders. This nutrient dense millet has high fiber content, which can effectively help in losing weight.
- Finger millet (ragi) Finger millet is an excellent source of natural calcium which helps in strengthening bones for growing children and aging people. Regular consumption of finger millet is good for bone health and keeps diseases such as osteoporosis at bay and could reduce risk of fracture.
- Gram flour Helps Improve Heart Health. Given that gram flour is rich in vitamins, minerals, and fiber, including it in your diet can promote heart health. Legumes have been found to lower the risk of heart disease.
- Coriander Powder has multiple health benefits. Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein.
In this recipe I'm twisting the tradtional churma by adding some natural and healthy ingrediants to give it a blast of flavours and treat to eyes. This is a Sugarfree version, I have used dryfruits for natural sweetness in churma.
- 1 Cup Wheat Flour
- 2 Tsp Semolina (Suji)
- 4-5 Cardamom
- 5-6 Almonds (Roasted)
- 1/4 Cup Dates and Raisins (For sweetness)
- Milk or water (Kneading the dough)
- 1 Cup Millet flour (Bajra)
- 40 Grams Mawa
- 2 Tsp Dessicated Coconut
- 2-3 Cardamom
- 1 Cup Finger Millet/Ragi
- 1/4 Cup Semolina
- 1/2 Cup Raspberry, Strawberry and Cranberries (Chopped or crushed)
- 3-4 Cardamom
- 1 Cup Coriander Powder
- 2 Tsp Moringa Powder
- 4-5 Pistachios (Chopped)
- 4-5 Pumpkin Seeds (Chopped)
- 1 Cup Gram Flour
- 1/4 Cup Semolina
- 4-5 Saffron Strings
- 7-8 Figs (Chopped)
Mix flour and semolina in a bowl. Add melted ghee and mix well. Add milk or water as required and knead into a stiff dough.
Divide the dough into balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are golden brown and crisp.
Drain and remove the excess ghee on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer.
Add chopped or crushed dates/raisins for sweetness, cardamom powder, almonds and mix. Add more ghee so, it can bind.
Knead "Millet flour" dough using lukewarm water. Place Skillet/tawa on low heat.
Make small balls, either deep fry or bake those. Crush them and combine with Homemade mawa, coconut powder and cardamom powder. Add ghee if you need.
In a mixing bowl add ragi flour, sooji (semolina). Add warm ghee, Now add luke warm water and knead into a tight dough.
MAke balls and bake/deep fry them. Now grind the pieces into a mixture grinder and then sieve them.
Mix chopped/crushed berries, Cardamom powder and ghee as per need.
Mix Coriander powder and moinga powder. Add sufficient ghee and nuts.
Add besan, suji and half quantity of ghee in a bowl. Make a dough from it.
Divide it into balls and deep fry or bake in oven. Once cool down then grind it in a grinder to get a powdered form.
Add Figs, remaining ghee, cardamom powder, nuts in it and mix it properly.
Set each layer patiently one by one in mould, leave for 15-20 min so it can firm.
Take out from mould. Garnish and serve the way you like.