Name: Rajasthani Churma Recipe: Authentic Marwadi Sweet Treat
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup Whole Wheat Flour (atta, whole); 3 tbsp Ghee (melted); 1/2 cup Water (approximately, as needed for kneading a firm dough); 1/4 cup Sugar (powdered); 1/4 tsp Cardamom Powder (elaichi); 1/4 cup Nuts (almonds, cashews, etc., for garnish, mixed, pistachios, slivered or chopped); 2 tbsp Ghee (for frying the muthiyas and additional for mixing into churma)

Rajasthani Churma Recipe: Authentic Marwadi Sweet Treat

45 minutes

1230 reads

4.56 from 9 votes

Indian

About Rajasthani Churma Recipe: Authentic Marwadi Sweet Treat

Indulge in the rich, comforting flavors of Rajasthani Churma, a beloved Marwadi and Rajasthani delicacy. This traditional sweet treat is made by coarsely grinding whole wheat, lovingly cooked with desi ghee, and subtly sweetened with powdered sugar and fragrant cardamom. It's a true taste of Rajasthan's culinary heritage.

Often served alongside Daal Baati or enjoyed on its own with dal, Churma holds a special place in regional celebrations and is even offered as Prasad to Ramdev Baba. This recipe captures the essence of this timeless classic, perfect for sharing with family and friends.

Prepare to be transported to the heart of Rajasthan with each bite of this authentic Churma recipe. Its simple yet deeply satisfying flavors are sure to become a new family favorite.

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Recipe Time & More

Prep30

Cook15

Total45

Calories202 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Savoury Sweet

Ingredients

For the Churma Muthiyas

▢ 1 cup Whole Wheat Flour atta, whole
▢ 3 tbsp Ghee melted
▢ 1/2 cup Water approximately, as needed for kneading a firm dough

For the Churma

▢ 1/4 cup Sugar powdered
▢ 1/4 tsp Cardamom Powder elaichi
▢ 1/4 cup Nuts almonds, cashews, etc., for garnish, mixed, pistachios, slivered or chopped
▢ 2 tbsp Ghee for frying the muthiyas and additional for mixing into churma

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Instructions

Preparing the Churma Muthiyas

In a mixing bowl, combine the whole wheat flour and 2 tablespoons of melted desi ghee. Mix well. Gradually add water, kneading until a firm, non-sticky dough forms. Avoid adding too much water.
Cover the dough and let it rest for at least 20 minutes.
Roll the dough into small, 1-inch balls. Gently flatten each ball into a small patty or disc.

Frying the Muthiyas

Heat the remaining 2 tablespoons of desi ghee in a pan or kadai over medium heat.
Fry the muthiyas in batches, ensuring not to overcrowd the pan, until they are light golden brown on both sides. This should take about 10-15 minutes, adjusting heat as needed. Remove them from the pan and place them on a paper towel-lined plate to drain excess oil.

Making the Churma

Once the muthiyas have cooled slightly, use a blender or food processor to coarsely grind them to a crumbly texture.
In a bowl, add the ground muthiyas, powdered sugar, cardamom powder, and 1 tablespoon of melted desi ghee. Gently mix until well combined.
Garnish with slivered nuts.
Serve warm or at room temperature. Can be stored in an airtight container in the refrigerator for up to 15 days.

Recipe Notes

Expert Tips for the Best Rajasthani Churma

For a richer flavor, use high-quality desi ghee.
Don't over-fry the muthiyas; they should be lightly golden, not dark brown.
Adjust the amount of powdered sugar to your liking.
For a coarser churma, pulse the muthiyas in the blender rather than fully blending them.