Sunday, 2 September 2007



300 gm: Wheat flour
300 gm: Ghee
200 gm: Sugar (powdered)
15 gm: Soaked almond (blanched and finely chopped)
6 No: Green Cardamom


1. To the Flour add salt and 60 gm ghee. Add just enough water to knead into a semi-hard dough.Divide the dough into 10 to 12 balls of approximately 2" diameter.

2. Place them on grill or greased tray and bake in a moderately hot oven for 10 minutes. Change sides and again bake for 10 minutes or till these become lightly browned with afew cracks.

3. Keep aside for 5 minutes to cool and then crush them coarsely or churn in grinder; add the sugar and ghee. Mix well.

4. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds. Add the above mixture. Fry it for one minute. When it cools down, add chopped almonds. Mix well.

5. To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand. You can enjoy the taste of churma for 8-10 days if kept it in an airtight box.

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