By Shreya Sarpal
December 19, 2025
Rajastani churma is built on whole wheat flour, traditionally stone-ground, giving it a nutty depth that refined flour can’t match. Desi ghee is the soul here, that creates that crumbly texture and rich aroma. Jaggery adds earthy sweetness, while cardamom and nuts bring warmth and festive richness, balancing the heaviness beautifully.
2 cups whole wheat flour ¾ cup desi ghee (½ cup for dough + ¼ cup for mixing) 1 cup grated jaggery 2 tbsp chopped almonds 2 tbsp chopped cashews 1 tsp green cardamom powder Water, as needed
Combine wheat flour and ghee, rubbing it in until the mixture feels grainy, then knead with minimal water into a tight dough.
Shape thick discs and deep-fry on low heat, ensuring they cook from the inside and turn evenly golden.
Cool slightly, then crush or pulse into a coarse, sandy texture - this gives churma its signature bite.
Add jaggery, cardamom powder, and nuts while the mixture is still warm.
Mix with melted ghee until crumbly, aromatic, and evenly sweetened. Serve warm.