Entree: India – Haryana & Western Uttar Pradesh – चूरमा ➤ Churma (Crumbled sweet roasted-wheat dish made with ghee and jaggery, served as a rich accompaniment or dessert)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 cups (240 g) whole wheat flour (atta)
- 1/2 cup (112 g) ghee, melted and divided
- 1/4 cup (40 g) fine semolina (sooji), optional for texture
- 3/4 cup (150 g) powdered jaggery or brown sugar
- 1/4 tsp (1 g) salt
- 1 tsp (2 g) ground cardamom
- 1/4 cup (35 g) chopped almonds and pistachios combined
- 1/4 cup (60 ml) warm milk, only if needed to bind
- Additional ghee for frying, as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine whole wheat flour, semolina (if using), salt, and half the melted ghee. Rub the ghee into the dry ingredients until the mixture resembles coarse crumbs.
2. Add warm milk a tablespoon at a time only if the mixture is too dry; you want a pliable crumbly dough that holds when pressed.
3. Divide the dough into 6–8 small discs about 1/2-inch (1.27 cm) thick. Heat a heavy skillet over medium heat and add a little ghee; cook the discs in batches, turning, until evenly golden and cooked through, about 4–6 minutes per side. Alternatively, bake at 350°F (175°C) on a tray until golden, about 20–25 minutes.
4. When cool enough to handle, place the cooked discs in a large mortar or heavy bowl and break/pound them into coarse crumbs (churma). You can also pulse briefly in a food processor for a few seconds, taking care not to make a paste.
5. In a wide pan, warm the remaining melted ghee over low heat, add the crumbed churma, powdered jaggery, and ground cardamom. Stir gently over low heat until the jaggery melts and evenly coats the crumbs, about 3–5 minutes. Adjust consistency with a tablespoon of ghee if you prefer it richer.
6. Stir in the chopped nuts, remove from heat, and let rest a few minutes. Serve warm or at room temperature, traditionally with a dollop of ghee, alongside dal, yogurt, or simply on its own.

1. In a large bowl combine whole wheat flour, semolina (if using), salt, and half the melted ghee. Rub the ghee into the dry ingredients until the mixture resembles coarse crumbs.
2. Add warm milk a tablespoon at a time only if the mixture is too dry; you want a pliable crumbly dough that holds when pressed.
3. Divide the dough into 6–8 small discs about 1/2-inch thick. Heat a heavy skillet over medium heat and add a little ghee; cook the discs in batches, turning, until evenly golden and cooked through, about 4–6 minutes per side. Alternatively, bake at 350°F (175°C) on a tray until golden, about 20–25 minutes.
4. When cool enough to handle, place the cooked discs in a large mortar or heavy bowl and break/pound them into coarse crumbs (churma). You can also pulse briefly in a food processor for a few seconds, taking care not to make a paste.
5. In a wide pan, warm the remaining melted ghee over low heat, add the crumbed churma, powdered jaggery, and ground cardamom. Stir gently over low heat until the jaggery melts and evenly coats the crumbs, about 3–5 minutes. Adjust consistency with a tablespoon of ghee if you prefer it richer.
6. Stir in the chopped nuts, remove from heat, and let rest a few minutes. Serve warm or at room temperature, traditionally with a dollop of ghee, alongside dal, yogurt, or simply on its own.