Why Rajasthan’s Oldest Sweet ‘Churma’ Deserves a

Khapli Atta Upgrade

Khapli atta churma recipe is a heartier spin on the classic Rajasthani sweet using Aashirvaad Chakki Khapli Atta in place of the usual coarse whole wheat flour. Churma is usually made by shaping a stiff, semolina-enriched dough into small mounds that are deep-fried and then crushed. After that, they are mixed with powdered sugar, cardamom, and ghee, for a rich treat that is a part of the iconic dal baati churma. Khapli wheat's lower gluten content actually suits this recipe well, since the churma dough is meant to be firm and coarse rather than smooth and elastic. Khapli atta produces a firm dough, as well as tends to be coarse as it retains all of the wheat grain’s edible parts. As a result, such a dough made with this ancient grain needs time to hydrate. It also tends to brown faster, so pressing an indentation into each portion, as the churma recipe calls for, helps them cook fully during frying. Once fried and cooled, the pieces crush easily into a coarse, textured crumb, and the semolina in the dough helps here too, giving the churma its characteristic texture, instead of turning into a fine powder. The crushed khapli wheat churma recipe can be shaped into ladoos or simply served loose, spooned over dal baati or eaten on its own.