Choorma (Crushed wheat flour cakes with pistachios) recipe
ingredients
5 cups (500 g) 1.1 lb Wholewheat flour (atta)
2 cups (400 g) 14 oz Ghee
3 2/3 cups (400 g) 14 oz Sugar, powdered
50 g (1 3/4 oz) Rock candy (mishri), small bit
1 tsp (1 g) Saffron (kesar), diluted
1 tsp (2 g) Green cardamom (choti elaichi), powdered
50 g (1 3/4 oz) Pistachios (pista), blanched, chopped
2 tsp (10 ml) Rose water (gulab jal)
2 cups (400 g) 14 oz Ghee
3 2/3 cups (400 g) 14 oz Sugar, powdered
50 g (1 3/4 oz) Rock candy (mishri), small bit
1 tsp (1 g) Saffron (kesar), diluted
1 tsp (2 g) Green cardamom (choti elaichi), powdered
50 g (1 3/4 oz) Pistachios (pista), blanched, chopped
2 tsp (10 ml) Rose water (gulab jal)
method
1. Sift the wholewheat flour; rub in 100 g ghee and knead to a stiff dough.
2. Divide the dough equally into 20 balls and shape each into flat cakes.
3. Heat the remaining ghee in a wok (kadhai); slide the cakes, a few at a time, and fry on low heat till crisp and brown. Remove and repeat till all the cakes are fried. Keep aside to cool.
4. Pound the fried cakes and sift in a coarse sifter. Add the remaining ingredients; mix well together.
5. This can be served as it is or with panchmela dal and bati.
Variations: You can make small laddu with the choorma by adding 2 tbsp ghee to the ready mixture.
2. Divide the dough equally into 20 balls and shape each into flat cakes.
3. Heat the remaining ghee in a wok (kadhai); slide the cakes, a few at a time, and fry on low heat till crisp and brown. Remove and repeat till all the cakes are fried. Keep aside to cool.
4. Pound the fried cakes and sift in a coarse sifter. Add the remaining ingredients; mix well together.
5. This can be served as it is or with panchmela dal and bati.
Variations: You can make small laddu with the choorma by adding 2 tbsp ghee to the ready mixture.
serving amount
serves: 8 - 10
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