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Churma/Laddu (with Dal-Baati) Rajasthani Sweets

Servings:
Preparation time: 8-10 minutes.
Frying time: 10-12 minutes.
Dry fruits frying time: 3-4 minutes.
Grinding time: 3-4 minutes
Re frying time: 4-5 minutes.
Making laddu time: 1o minutes.
Total time: 45 minutes.

Recently, I cooked a traditional Rajasthani dish “Churma (with Dal-Baati)” in our pot lunch party. It was a huge hit, awesome in taste, everyone loved it. The sweet, crumbly texture of the Churma, made from crushed deep fried Muthiya (Baati). Double fried muthiya, mixed with ghee and Bura or sugar powder is a delightful treat that perfectly complements the Dal-Baati.

Each bite was a burst of rich and delightful flavours, everyone asked for more. The appreciation from my friends and family was overwhelming to me; they couldn’t stop praising the dish and were very much eager to learn the recipe.

It was heartwarming to see how much everyone enjoyed the Churma, the efforts I put into preparing it was truly worthwhile.

This was a delightful experience, reinforced my love for cooking and sharing traditional recipes, bringing joy and satisfaction.

Ingredient:

Wheat Flour: 2 cup.
Fresh Cream: 1cup (for moin).
Green Cardamom: 1”piece
Bura (Sugar Powder): 1 cup
Cashew Nuts: 12-15 no.
Almond: 12-15 no.
Melon Seed: 2 tablespoon
Fresh Coconut : ¼ cup
Makhane (Fox Nuts): 1cup
Ghee (Clarified Butter): 200gm.
Milk: 1/2 cup

Preparation:

For making dough:

Take a wide vessel; pour Aatta, fresh cream (as moin), mix well by rubbing between palms.
Add little amount of milk if needed, knead them, make very hard dough, don’t allow it to become soft, hence add milk in small quantity. (The dough can be made in food processor also).
Make 10-12 muthiya balls out of the dough as per your desired size, put the ball in your fist and make the impression of your fingers, just like you close your fist, see as given in photo…

Method:

Heat ghee in a heavy bottom pan; let it smoke. Pour a bit of dough into the oil, If comes up, it means right temperature of ghee otherwise wait for a while and test again.
After getting right temperature, deep fry on medium low flame till it becomes golden brown in all sides (it will take 10-12 minutes per batch). (Muthiya) is ready. Take out on the kitchen napkin; Repeat this till all is finished.
Let them completely cool; mash all muthiya either by hand or potato masher. Now take them in food processor or grinding jar and coarsely grind them sieve them for get uniform coarse powder of muthiya. If there is chunks re grind and sieve, keep aside.
Heat 100 ml. Ghee in a frypan; fry all dry fruits one by one on lower flame until golden colour appears, take it out. Let them cool completely, roughly grind them, keep aside.
Add ground powder of muthiya into the same pan; stir fry on medium low flame for 4-5 minutes or golden colour appears. Let it cool on room temperature; add bura and ground dry fruits powder. your Churma is ready, it can be served as Churma or make Laddu and serve it.
Sprinkle some milk, take one handful mix; shape the mixture in laddu by hand.
Depending upon size of laddu 20-25 laddu will be ready.
Delicious “Churma/Laddu ( with Dal-Baati) Rajasthani Sweets” is ready, it can be enjoyed for a week.