Churma

Ingredients

• •Wheat Flour
• •Ghee
• •Jaggery
• •Cardamom
• •Almonds
• •Sugar

Steps

1. 1Knead a stiff dough from coarse wheat flour and a generous amount of ghee, working it until the mixture feels crumbly yet holds together when pressed.
2. 2Shape the dough into small thick discs or balls and either deep-fry them slowly on low heat or bake them until they turn golden brown and cooked through to the center.
3. 3Allow the fried or baked dough pieces to cool slightly, then break them into rough chunks.
4. 4Grind or pound the chunks in a mortar, or pulse them in a food processor, until they form a coarse, slightly grainy crumb rather than a fine powder.
5. 5Melt jaggery gently with a little water or ghee until it forms a smooth syrup, being careful not to let it harden into a hard candy stage.
6. 6Pour the warm jaggery syrup over the crumbled wheat mixture and combine thoroughly so every bit of churma is coated and slightly moist.
7. 7Stir in crushed cardamom and chopped almonds for fragrance and texture, then let the mixture rest so it can absorb the sweetness fully.
8. 8Serve churma warm or at room temperature, either on its own or alongside dal and baati as part of a traditional festive meal.