INGREDIENTS
Wheat flour : 200 gm
Ghee : 400 gm
Khoya / Mawa : 100 gm
Sugar (grounded) : 200 gm
Soaked almond (finely chopped) : 50 gm
Cardamom (small) : 4
Dalchini: 1"
METHOD
Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough
using very little water. Heat the rest of the ghee in a kadahi. Make
about 15-20 balls with the dough. Fry it on low flame till it becomes
golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1
tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above
mixture of wheat flour and khoya. Fry it for one minute. When it cools
down, add sugar and chopped almonds. Mix well. Serve in a plate. You can
enjoy the taste of churma for 8-10 days if you keep it in an airtight
box.
To be served with Dal
and Baati
