How to Make Rajasthani Churma Recipe

Churma is a traditional sweet preparation that’s made in every Marwari household. It’s a  must on every auspicious occasions and celebrations and is normally made on teej and ganesh-churthi as prasad.


Frankly speaking, I was not much fond of it in childhood, but developed a taste for it over the period of time. Recipe of this traditional dish is passed on from one generation to other in every Marwari family. I belong to a big Marwari joint family where churma is often made in large batches with all ladies making it together.

Churma is quite durable and stays good even for a month. So, whenever I’m visiting my mom’s place she packs some to bring back along. Therefore, I usually never bothered to make it all by myself.

However, couple of years back, one of our family friends were visiting us for lunch and they asked me to prepare an authentic Rajasthani food. So, that led me to ask my mom its recipe in detail.

So, here I am sharing my mom’s recipe of churma.


  • Wheat flour: 2 cups
  • Ghee (clarified butter): ½ cup + 2 tbsp
  • Powdered sugar: 1 cup
  • Edible gum (gond): 2 tbsp
  • Almond flakes: 1  tbsp
  • Crushed cardamom: 1tsp
  • Crushed cloves: 2
  • Ghee for deep frying


  • Add ½ cup ghee in flour and rub with your finger to mix it evenly in flour. After mixing, put flour in your fist and check if flour is maintaining its shape (as seen in image below). This is to check there is sufficient ghee in flour.


  • Now intermittently add small amount of water and knead a hard dough. Its dough should be stiffer than usual chapatti dough. Cover the dough with damp muslin cloth and let it rest for 10 minutes.
  • Divide the dough in small balls and give it shape by putting it between your fists. You have to press your fingers in center of each portion to make an impression (image below). This is the traditional way of making churma that I have grown-up watching.


  • After giving shape, fry them all in medium heat on heavy bottom skillet. Keep turning and twisting so that they are fried evenly. Fry till they turn golden and crisp from outside from all side. Be patient while frying, because it takes time to cook from inside out.

Traditionally, frying was done in ghee but if you want you can fry in any refine oil. I have even heard some of my friends baking them instead of frying.


  • Drain them on absorbent paper and let the pieces cool. On cooling break them into smaller pieces by hand and grind them into fine powder.
  • In heavy bottom skillet, heat 2 tbsp ghee and fry gond. You can read more about gond and its health benefits in post on suji and gond ki barfi.

I use home-made ghee in all my preparations. Do read how to make ghee in microwave as here I have shared easy process that I follow to make ghee at home.

  • After taking out gond from ghee, heat almond flakes on low flame for few seconds while stirring continuously.
  • Take skillet off the heat and while ghee is still hot after frying, add crushed cardamom and cloves in hot ghee.
  • Now add ground powder, powdered sugar and everything else  in the same skillet and mix thoroughly. Do remember that you have to mix everything off the flame or else powdered sugar will melt. You can adjust the sweetness according to your taste.

Roasted mawa can also be added in this churma while mixing powdered sugar. However, I prefer making churma without mawa as this increases its shelf life.


So, churma is ready and you can store it in an air-tight container. It can be served with kheer, milk or even dal. It’s a popular side-dish along with dal-bati. However, it can be tried as a main dish as well. I like having it with dal and any dry potato sabzi, while my mom prefers it with cold milk.

Although, it requires some effort, but once ready it gets quite handy. It’s filling and I often give it to my daughter – making its paste in milk when she is not in mood to have her regular meal. Also, whenever I am not in mood to cook or busy, then having churma with milk makes life easy!

So, do try this at home and let me know your feedback. 🙂

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