Churma is a traditional Rajasthani dish served with daal baati. It can be made into laddoo or served as is with warm ghee. The sweetness of churma contrasts well with the salty daal baati.


2 cups whole wheat flour

2 tbsp semolina

3/4 cup ghee + more for frying and serving

Milk as required

1 tbsp cardamom powder

3/4 cup powdered sugar

Handful of almonds, cashewnuts and raisins

Churma served with daal baati and gatte ki sabzi

Mix the whole wheat flour and semolina. Heat the ghee to lukewarm and knead it into the flour. Add milk to get a firm dough.

Divide the dough into 12 lemon sized balls and flatten a little bit. Heat ghee in a skillet and fry the dough balls till deep golden brown.

Drain on a tissue and allow to cool.

Chop the almonds and cashewnuts and add to the powdered sugar along with the cardamom powder.

Grind the dough balls to a coarse powder and mix with the sugar prepared above.

Serve with dollops of warm ghee or add a little ghee and make laddoos out of them. They keep well for many weeks in an air tight box.

4 Responses

  1. hey, i tried this out today at home and made them into laddoos..thye’ve come out so well.. thank u..

    i’ve also tried ur pressure cooker cakes..they r awesome too!! thanks a ton!!

  2. Hi
    Thanx for ur recipes….is there any other way to cook the Baatis…i do nt have an oven…


  3. looks yummy, I’ve heard of it but never tried. This weekeend I’m gonna give a try. Thanks for the recipe.

  4. Hi Jyo….Thanks for the compliment. As far as your question is concerned, you can make baatis in many ways. You can steam it, boil it or even grill it if you cannot bake it.

    Steaming – Place the baatis in a steamer and steam till a knife inserted in them comes out clean (7-10 mins). If you do not have a steamer, you can use an idli stand or make one at home by creating a separation using a sieve and placing the baatis on it. Make sure the sieve does not touch the water below it.

    Boiling – Place baatis in boiling water. Cover and let them simmer till they come floating on top (7-10 mins) or till a knife inserted in them comes out clean.

    Grilling – Place the baatis on a pre-heated grill and keep turning every 5 mins till they are browned properly.

    If you are from India, you can easily get something called a tandoori oven. This is a make shift oven which you need to place on your gas stove to heat. It is easy to assemble and handle and baatis are traditionally cooked in this oven. You will need to turn the baatis every 5 mins to ensure even browning and cooking.

    Hope this information has helped. Let me know how your baatis turned out.


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