Jaggery Paratha Churma | How to make an Authentic Churma Recipe

Jaggery Churma is a pride of my family. Belonging to several states of India: Rajasthan, Haryana, Punjab , UP , churma has taken different variations by now. Each state enjoys this delicacy with their own version.

The legend goes that the original churma was made by mistake in Awadh when the bawarchi realised a wheat dough baati landing up in the jaggery syrup. Since then, dal baati churma became a legacy food of Rajasthan.

Slowly it drifted to various states. Punjab calls it churi and makes with paratha and sugar. I would love to hear from my viewers about their story of Churma.

Recipe Insights

I would love to share my family recipe of churma which is inspired from Haryana. It involves the whole family and this is one recipe which touches my heart to the core.

The recipe involves very easy ingredients: wheat flour, desi ghee and Jaggery. As always I have used Dhampur Gud.

All we have to do is to make desi ghee parathas and mix well with jaggery and make a ball / laddo of it.

Though in steps it seems simple, however it is a bit tricky and need two people to make it a success. Before you plan it, make sure your better-half is ready to contribute to this recipe.

One person would make hot wheat paratha using desi ghee. The other person would crush them immediately and mix them in jaggery (softened using roller) while they are hot. This process goes on till the jaggery is fully absorbed by parathas.

Tough it is. Pls dont attempt this recipe alone as its mixing by hands while parathas are hot (parathas keep landing in jaggery right from tawa) and can hurt hands even in winters.

The end results are unbelievable!

Precautions and Tips for making Churma

If you are a beginner, my first suggestion would be don’t attempt it alone. Its not to demotivate you. Its my honest opinion as I would rate this churma recipe as Difficult.

• For a heavenly taste, use desi ghee for making parathas.

• Make paratha on a simmer flame for a crispy and crunchy taste. Dont rush this step.
• Mix one paratha at at time and dont wait as the mixing is to be done immediately.
• As the cooked paratha takes off from tawa, put it in parath (large steel utensil) with softened Gud and start crushing paratha with hands and blend gud. Gud would start melting. Repeat this with second paratha and so on.
• Use only steel utensil while making hot churma and avoid plastic or ceramics.
• For softening Gud, you may beat it in clean kitchen cloth with roller (belan).

Now you would appreciate the helping hand of your ‘other half’.

How healthy is Churma?

I believe your grandparents can answer it better! They are from the generations who not just made these recipes easily but had the best products to make them.

Have you ever thought how your Dadi can still manage to do many tasks which you or your parents can’t think of doing?

Its because they had ‘real food’.

Unlike us their day used to begin with large chunks of gud with milk, white butter loaded on wheat parathas. They have the best immunity then we can claim to have.

Jaggery a rich source of iron, natural cleanser of body and keeps a fit liver, low in cholesterol, sodium for a healthy heart and can help boost immunity. Since hot in tasser, this recipe is made in winters.

Stories from Kitchen

When I got married, the only Churma I knew was Punjabi Churma (wheat flour roasted to brown and sugar added).

I was excited to make it with my mother-in-law till the point I realised that its a different thing altogether. We, the ladies of the house made around 20-25 parathas and my husband mixed them hot in jaggery softened by roller.

Indeed its a memorable day and Churma brings happiness always!

Now we three, me, my sister-in-law and hubby make Churma every year in the month of December.

Its the greatest family recipe as it involves most of us and we devote time for each other. I believe TIME is the best gift that we can give to anyone. When we give our time to someone, its like a portion of your life is given. No gift can meet that standard ever!

If a phone call is due, there is no right time to make that call. So pls dont wait and call that someone before its late. Sometimes we need to give little benefit of doubt to others. So dont think Why should always I call.

Detailed Recipe

1) The first step is to knead a wheat dough. Take a parath (an large wide steel utensil). Add wheat flour and salt to it.

Gradually add water to have a smooth dough. It would look like bread crumbs and slowly it would gather together as a one big lump. Add desi ghee to it. Cover it for 10 min.

2) In the meantime, take jaggery and a clean kitchen cloth. Place the jaggery inside the cloth and soften it with roller (belan). It takes 10-12 strokes and totally depends on the quality of jaggery.

I have used Dhampur Gud and it was easy to soften up. Taken 4 packs of this Gud. Place the softened Gud in the steel parath.

3)Now start making wheat paratha using dough kneaded in first step.

I recommend using desi ghee to make parathas.

4) Transfer this hot paratha directly to Steel parath containing softened gud. And one person would crush hot paratha and mix it in Gud.

The other person would keep making parathas. This keeps going on step by step with every paratha.

Keep making paratha and keep crushing it in the jaggery while its hot. I made around 20 parathas with 4 pack of gud (220 gm each) and it was sufficiently sweet. One may adjust as per sweetness required.

Note: Since mixing is done while parathas are hot, pls be careful.

5) It takes around 1 hour to mix all parathas in the jaggery. Initially jaggery would start melting and gradually, the mixture would be such that you can make a small ball of it.

You may taste to check if its too sweet and add more parathas accordingly.

The Jaggery Churma is ready and you may enjoy it!

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