Name: Rajasthani Wheat Churma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅔ cup Whole Wheat Flour, slightly coarse preferred (dar-dara); ¼ cup Ghee, melted, divided for dough and mixing; 2½ tbsp Water, or warm milk, for kneading; ⅓ cup Jaggery Powder, can use powdered sugar as substitute; 1 tbsp Mixed Nuts, almonds and pistachios, chopped; ⅓ tsp Ground Cardamom, freshly ground

55 mintotal

Prep 15 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

⅔ cupWhole Wheat Flourslightly coarse preferred (dar-dara)
¼ cupGheemelted, divided for dough and mixing
2½ tbspWateror warm milk, for kneading
⅓ cupJaggery Powdercan use powdered sugar as substitute
1 tbspMixed Nutsalmonds and pistachios, chopped
⅓ tspGround Cardamomfreshly ground

Quantities are for 2 servings.

You'll need: Stovetop.

Method

In a wide mixing bowl, introduce the coarse whole wheat flour and a portion of the melted ghee to act as 'moyen'. Rub the fat into the flour utilizing your fingertips until the mixture mimics breadcrumbs and holds its shape when compressed.
Gradually incorporate the warm water (or milk) to knead a highly firm and rigid dough. Ensure it is significantly tighter than standard flatbread dough to achieve the correct crumbly texture.
Portion out the dough into medium-sized spheres. Compress them firmly within your palm to form cylindrical or flattened dumplings (muthiyas).
Heat ghee in a heavy kadhai over a low-medium flame. Submerge the muthiyas and fry them with patience for 12-15 minutes until they achieve a deep golden-brown exterior and are thoroughly cooked to the core.
12–15 min
Extract the fried dumplings and allow them to undergo a complete cooldown. Once structurally cooled, fracture them into fragments and pulse in a food processor to form a slightly granular powder.
Pass this ground churma through a wide-mesh sieve. Return any larger, unbroken clumps to the processor for a secondary grind.
Integrate the jaggery powder, freshly ground cardamom, and chopped mixed nuts into the sifted churma base.
Melt the remaining designated ghee and drizzle it generously across the mixture. Massage everything impeccably with your hands until the fat is uniformly distributed.

How to tell it's done

Crumbly, granular, and heavily saturated with the rich, nutty flavor of roasted wheat and ghee.

Getting it right

Tip

Frying the muthiyas strictly on low heat is the professional secret. High heat sears the exterior while leaving the core raw, which irrevocably compromises the churma's granular texture.

What to serve it with

An absolute must alongside Dal and Baati, but equally delicious eaten plain out of a bowl as a heavy, sweet snack.

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