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 Kharib ...

, Rajasthani, 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 ...

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 and sugar. 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, Trini ...

in ghee and jaggery. 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 spo ...

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 artist ...

s.Bite this! Festivals and the Sweet Haryanvi
DailyO, 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 l ...

, 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 s ...

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

made of either bajra (see pearl millet) or 'gehu' (see

) with Desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery 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. Ety ...

) 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, Nepal ...

. Then kneading into a dough adding melted ghee 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. and is eaten often at social events / celebration, served with dahl.

References

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

See also

References