Atte Gur Ki Churi | Churma Recipe
Atte Gur Ki Churi | Churma Recipe is a traditional sweet crumble made with whole wheat flour, jaggery or sugar and ghee (clarified butter) Generally this sweet is made as on offering(prasad) during festivities. Fist shaped muthiyas are made from the dough made with whole wheat flour, oil and water. Alternatively the dough may be rolled out, cut into pieces and then fried. These are then ground to a crumble which is mixed with melted jaggery.
Ingredients
1 cup =250ml
For crumble:
- 2 cup whole wheat flour atta 300 gm
- 1/3 cup oil for shortening
- Water for making dough
- Oil for frying
For Melting Jaggery
- 1/4 cup ghee
- ½ cup jaggery 150 gm between 1/2 to 3/4 cup;
- 1-2 tsp water
Instructions
Make Muthiya for Churi/Churma/Choori
- Firstly, take whole wheat flour in a mixing bowl.
- To this, initially add ¼ cup oil and mix it nicely into the flour. Then add more oil, one tablespoon at a time to get a crumbly texture. When you press in your fist it should bind or hold itself together. (Maximum quantity of oil for shortening should be ¼ to 1/3 cup. Varies upon flour brands)
- Now add water a little at a time, to make a firm and stiff dough. You do not have to knead like dough for roti.
- Cover the dough and let it rest for 10 minutes or so.
- Once the dough has rested, take small portions of dough and press in your fist, just like a muthiya. Make similar muthiyas from the entire dough.
Fry Muthiya
- In the meanwhile, heat oil in a kadai.
- Now fry the muthiyas in moderately hot oil till golden brown and crisp. Do not rush through this step. The muthiyas must be cooked nicely from inside. So be patient while frying them in moderately hot oil.
- You may need to flip them two or three times so that they are brown evenly from all sides.
- Once they are fried nicely, remove them and fry the next batch.
How to make crumble for Churi/Churma/Choori
- After frying all the muthiyas, let them cool a bit.
- Break the muthiyas by hand. You may even grind the muthiyas with a mortar and pestle to make a crumble. I used mortar and pestle to break into pieces. Then I transferred these smaller bits into an electric chopper to make a coarse crumble.
Melt Jaggery and mix with Crumble
- Heat ghee and jaggery in a pan. Add a teaspoon or two of water. Heat on low to medium flame till jaggery melts.
- Once jaggery melts, pour this mixture over the crumble. Melting jaggery is traditional method. Alternatively, you may mix jaggery powder with crumble. And then add hot ghee and mix.
- Mix well so that jaggery is incorporated uniformly into the entire crumble. Slight adjustments in the quantity of jaggery maybe required for sweetness as per your preference.
- Now churma / choori is ready for festivities and celebration.
What to serve with
- Serve this Churma with papad and Kadak Chai or alongside Sindhi Kadhi Chawal
Video
Notes
- You may use sugar instead of jaggery.
- Melting jaggery is the traditional method. Alternatively, you may mix jaggery powder with crumble. And then add hot ghee and mix.
- The wholewheat flour muthiyas must be nicely cooked, crisp and brown.
If using a mortar and pestle for grinding, then you will have to sieve and grind in stages to get a fine crumble. - Traditionally, no flavoring like cardamom is added. It is just the simple flavors of ghee and jaggery. So use good quality jaggery and ghee. Homemade ghee is a great option