I am struggling these days to get back into the routine of blogging. There is so much going on and it just seems easier to not post sometimes and crash on a bed at the end of the day. That’s what I have been doing since the move. Finally, am finding my rhythm again. Just yesterday, I used my oven for the first time. I had never used a gas oven up until now and even though it will take some time getting used to it, it felt great. Even if it was for a pizza. Hey! Friday nights have to be all about unhealthy food, in my unhealthy opinion.
Talking about unhealthy food, I think (very lovingly and fondly) that Rajasthani food has to be right up there at the top of the list. Loads of ghee into everything, lots of fried stuff and hardly any green vegetables in the signature dishes. Of course, I do know and am extremely thankful that weather, water, soil and terrain made Rajasthan come up with some of the most delicious and creative dishes that have lasted the test of time. And even though a lot has changed in terms of soil and water there, I can’t say the same about the palate of the locals. We still love our gatte ki sabji, Mirchi bada, dal-bati-Churma and Pyaz ki Kachori and rightly so.
This Besan Ka Churma is another delicious version of the regular Churma. It is Oh so heavenly. It tastes very different from the Churma made from whole wheat flour. This, most definitely, is my favorite version. Lots of Khoya, nuts and ghee lends this Churma a buttery, melt-in-mouth taste which is difficult to describe but you can’t blame a girl for trying. And how do you know you have made a good Churma? It’s when you have passed the ‘Ghee-test‘. When you press the Churma between your fingers to pick it up and it binds and not crumbles, I can assure you, you can please any Marwari from here to California.
Ingredients
- 145 gms Khoya, grated
- 90 gms powdered Sugar
- Ghee to fry
- 250 gms Gram flour
- 30 gms Ghee
- Warm Water as needed
- 20 gms Pistachios, blanched, peeled and sliced
- 20 gms Almonds. blanched, peeled and sliced
- Generous amount of Saffron
- Generous 1 1/2 pinch Cardamom powder
- 50 gms hot Ghee (at least)
Instructions
- Mix gram flour and ghee and knead a firm dough with water.
- Divide the dough in 8 parts and shape each part into a flat disc.
- Fry the discs on medium heat in ghee until they turn yellowish brown.
- Take them out and break into smaller pieces and fry one more time.
- Lightly roast the Khoya to remove the raw smell. Keep aside. Grate if it forms lump on cooling. Its texture should be very soft and semi solid at this point.
- In a grinder, add the fried discs and grind until it turns into a grainy texture. It should not be chunky nor it should be pasty.
- Take it out in a bowl and mix the sugar and khoya in it well.
- Pour hot ghee on top and mix well again.
- Garnish with saffron, pistachios and almonds and enjoy it with hot dal or as it is.
Notes
It is very important to fry the gram flour well to remove its raw taste.
If khoya doesn't mix well with Churma, churn it in grinder one more time. Mine was very soft.
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