Churma wahi wala is a popular

Haryanvi Haryanvi ( ' or '), also known as Bangru, is an Indo-Aryan language spoken in the state of Haryana in India, and to a lesser extent in Delhi. Haryanvi is considered to be part of the dialect group of Western Hindi, which also includes Kharibo ...

Rajasthani Rajasthani may refer to: * something of, from, or related to Rajasthan, a state of India * Rajasthani languages, a group of languages spoken there * Rajasthani people, the native inhabitants of the region * Rajasthani architecture * Rajasthani art ...

, Bihari, Uttar Pradesi, and

Awadhi Awadhi (; ), also known as Audhi (), is an Indo-Aryan language spoken in northern India and Nepal. It is primarily spoken in the Awadh region of present-day Uttar Pradesh, India. The name ''Awadh'' is connected to Ayodhya, the ancient city, w ...

delicacy from

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

. In Punjab, the dish is called churi. It is coarsely ground

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

crushed and cooked with

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

and

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

. In Haryana, churma is made by mashing up

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...

and

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...

. It is not served with ghee, especially as a diet for the

wrestlers Wrestling is a series of combat sports involving grappling-type techniques such as clinch fighting, throws and takedowns, joint locks, pins and other grappling holds. Wrestling techniques have been incorporated into martial arts, combat spor ...

sparring in the danggal of

akhara Akhara or Akhada (Sanskrit and Hindi: अखाड़ा, shortened to ''khara'' Hindi: खाड़ा) is an Indian word for a place of practice with facilities for boarding, lodging and training, both in the context of Indian martial artists o ...

s.Bite this! Festivals and the Sweet Haryanvi

DailyO ''India Today'' is a weekly Indian English-language news magazine published by Living Media India Limited. It is the most widely circulated magazine in India, with a readership of close to 8 million. In 2014, ''India Today'' launched a new on ...

, 20 October 2016. It is usually served either with a tall glass of warm milk,

lassi Lassi () is a regional name for buttermilk, the traditional dahi (yogurt)–based drink, consumed in the South Asian region. Lassi is a blend of yogurt, water, spices, and sometimes fruit. Salty lassi is similar to doogh, while modern sweet la ...

, or with sour

kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

. In

Rajasthan Rajasthan (; lit. 'Land of Kings') is a state in northern India. It covers or 10.4 per cent of India's total geographical area. It is the largest Indian state by area and the seventh largest by population. It is on India's northwestern si ...

, churma is made in lots of variations. It is made by either mashing up

made of either bajra (see

pearl millet Pearl millet (''Cenchrus americanus'', commonly known as the synonym ''Pennisetum glaucum''; also known as 'Bajra' in Hindi, 'Sajje' in Kannada, 'Kambu' in Tamil, 'Bajeer' in Kumaoni and 'Maiwa' in Hausa, 'Mexoeira' in Mozambique) is the most w ...

) or 'gehu' (see

) with Desi

and sugar ( shakkar / khand / bura / kasar ) or

pieces. It is commonly eaten with

, dahl / daal, topped with ghee. 'Dade ka Churma' or is often called 'Rajasthani Churma' is a special kind of churma that is native to Rajasthan. It is made by sifting wheat flour, suji (see

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymo ...

) and

besan Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...

. Then kneading into a dough adding melted

and milk. Small 'lois' (dough balls) are made, and fried till golden brown. After the lois cool down, they are grinded to a coarse powdery texture. Following which, powdered sugar, cardamom and dry fruits are mixed in. It is a popular companion to the dish

dal baati Daal Baati is an Indian cuisine, Indian dish of Dal, daal (lentils) and baati (hard wheat rolls). It is popular in Madhya Pradesh (especially in Braj, Nimar and Malwa regions), Rajasthan, Maharashtra’s Khandesh and Vidarbha region, Gujarat, ...

. and is eaten often at social events / celebration, served with dahl.

References

Indian desserts Rajasthani cuisine Rajasthani desserts {{india-cuisine-stub

See also

References