Churma

Churma:
Ingredients

1 cup coarse whole wheat flour (Mota gehun ka atta)
1/4 cup semolina (rava)
4 tbsp melted ghee
2 tbsp almond (badam) slivers
1/4 tsp cardamom (elaichi) powder
5 tbsp powdered sugar
ghee for deep-frying

Method

1. Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
2. Divide the dough into 8 equal portions.
3. Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
4. Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
5. Drain on an absorbent paper and allow them to cool.
6. Grind the fried dough pieces in a blender into a fine powder.
7. Add the almonds, cardamom powder and powdered sugar and mix well.
8. Store in an air-tight container.
9. Serve with dal-baati.