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.
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.