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Recipe : Haryanvi Churma


  • 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


  • 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.

BY: Chef Lokesh Jarodia, Executive Chef, The Deltin, Daman

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