Scrumptious Haryanvi Churma by Chef Lokesh Jarodia

hef Lokesh Jarodia, Executive Chef, The Deltin, Daman

Ingredients –

Whole wheat flour (atta) 2 cups

Pure ghee to deep fr cup

Semolina (rawa/suji) 4 tablespoons

Milk as required

Jaggery 3/4 cup

Green cardamom powder 1/4 teaspoon

Cashewnuts chopped 10

Almonds chopped 10

Raisins 10

Method –

Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough.

Divide the dough into twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done.

Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer.

Add soft jaggery, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with melted ghee.