Buttery Rajasthani Churma Made With

Khapli Atta

For Every Festival

Quick Summary:

Churma is a traditional Rajasthani sweet side dish, made with wheat flour, dry fruits, and ghee. Swapping wheat flour for Aashirvaad Chakki Khapli Atta lets you relish the natural goodness of emmer wheat flour alongside other important ingredients. Known for its nutty flavour and coarse texture, Khapli Atta is the perfect base for making an authentic churma recipe or any festive sweets. Backed by Aashirvaad's commitment to quality, this pure and natural Khapli wheat flour brings back the charm of age-old recipes from Indian kitchens. Be it a festive celebration or a normal dessert craving, this churma recipe offers a perfect blend of traditional taste and nutritional heritage.

Deep Dive:

Celebrations feel incomplete without the signature dishes. For Rajasthanis, dade ka churma is a traditional sweet dish they always make around the popular festival named Gangaur. Accompanied by dal and baati, it forms the iconic trio known as dal-baati-churma. Apart from Rajasthan, churma is also known among wrestlers in Haryana as a healthy diet. They first make a thick roti and mash it up in ghee and jaggery.

The Rajasthani churma recipe involves frying the dough balls until golden brown, then grinding them into a coarse powder and mixing them with sugar (often replaced with jaggery) and dry fruits. Traditionally, the dough is made with wheat flour and semolina. However, using Aashirvaad Chakki Khapli Atta instead of normal wheat flour can deliver high-quality, wholesome results without compromising on flavour.

How Does Khapli Wheat Work for the Churma Recipe?

1. Blends Perfectly: 

The classic churma recipe incorporates jaggery and nuts such as almonds and cashews. The khapli atta pairs beautifully with these natural ingredients and lends a slightly rustic flavour to the recipe, creating a depth of flavour that modern flour varieties cannot replicate.

2. Provides Ideal Texture: 

An authentic churma recipe is known for its coarse texture. The Aashirvaad Chakki Khapli Atta's unique bran and germ structure absorbs the fat evenly while making a moyan. That further creates crispy and golden muthiyas that grind easily into a perfect coarse crumble.

3. Gives a Nutty Aroma:

Khapli atta has an earthy, nutty aroma compared to normal wheat flour. In churma, this becomes an advantage because the flavour stands out more clearly and perfectly and complements the coarse texture.

4. Committed to Nutrition

Although nutrition is usually overlooked when it comes to festive sweets, churma with khapli atta yet brings a quiet upgrade. Packed with protein, dietary fibre, B vitamins, iron, magnesium, and antioxidants, it offers nourishment alongside tradition.

Ingredients Required:

• Aashirvaad Chakki Khapli Atta: 2 cups 

• Semolina: 2 tbsp 

• Ghee: 6 tbsp 

• Milk: as required 

• Grated Jaggery: 1 cup 

• Chopped Almonds: 2 tbsp 

• Chopped Cashew Nuts: 2 tbsp 

• Green Cardamom Powder: 1 tsp 

• Raisins: 5

Recipe:

• In a mixing bowl, add khapli wheat flour, semolina, ghee and milk. Mix all these ingredients and knead into a stiff dough.

• Divide the dough into small, lemon-sized balls and shape them into oval muthiyas by hand.

• Heat ghee in the kadai for deep-frying. Slide the muthiyas and fry them on medium heat till they are golden and well done.

• Once done, remove the muthiyas onto absorbent paper and let them cool completely to room temperature.

• In a mixer, add these muthiyas and grind them until they reach a coarse, powdery texture.

• Take this mixture out onto a large plate, add grated jaggery, chopped almonds, chopped cashew nuts, cardamom powder, and some more ghee. Mix thoroughly by hand, and it is ready to be served.

Tips for Perfect Churma

• Keep the dough stiff: Make sure it's firm enough to hold its shape when frying. It should not be soft or sticky like a regular roti dough. Otherwise, your muthiyas will turn out flat or break apart while frying.

• Fry the dough balls over medium heat, not high: If the heat is too high while frying, they will brown quickly, and the resulting muthiyas will remain raw inside. On the other hand, on low heat, they will become too oily. So always fry them on medium heat so they cook evenly and turn golden brown.

• Grind the muthiyas properly: Always grind the fried balls into a coarse powder for the perfect churma texture. Break the muthiyas up a little so the appliance blade is not affected much. If not done, you will not get the desired texture.

• Adjust jaggery to taste: The best part of this recipe is that the sweetness can be adjusted according to your taste and preference. If you are making this churma recipe for your guests or for someone else, keep in mind how sweet they prefer it.

• Roast the flour (optional): You can also lightly roast the flour before using it to enhance its nutty flavour and reduce any raw wholegrain notes and graininess. This can make your churma extra special.

Best Flour For Churma Recipe

This churma recipe is buttery, sweet and perfect for celebrations. When you use Aashirvaad Chakki atta to make this recipe, all the ingredients feel even more balanced, and its richer texture feels filling. Additionally, for Aashirvaad, authenticity is built into the process: 40+ quality checks, a traceable sourcing trail from farmers in Karnataka and Maharashtra, and a unique quality certificate on every pack that you can verify yourself.