Master The Art Of Making Haryanvi Choorma In Just 5 Steps

Choorma is traditionally served with Dal Baati but can also be enjoyed on its own or as a sweet treat after a meal. Its rich, nutty flavor and slightly sweet taste make it a comforting and indulgent dish.

Choorma is a traditional sweet dish from Haryana, often enjoyed as part of a festive meal or special occasion. It’s made from crushed wheat flour (atta) and flavored with ghee, sugar, and aromatic spices. Here’s a simple recipe for making authentic Haryanvi Choorma:

1. Ingredients

For the Choorma:

– 1 cup whole wheat flour (atta)
– 1/4 cup semolina (sooji) (optional, for a crispier texture)
– 1/4 cup ghee (clarified butter)
– 2-3 tablespoons sugar (adjust to taste)
– 1/2 teaspoon cardamom powder
– A pinch of salt
– 1/4 cup chopped nuts (cashews, almonds, or pistachios)
– 1/4 cup raisins (optional)

For Frying:

– Ghee or oil (enough for shallow frying)

2. Instructions

Step 1- Prepare the Dough:

– In a mixing bowl, combine the whole wheat flour, semolina (if using), and a pinch of salt.
– Add the ghee and mix well until the mixture resembles coarse crumbs.

Step 2- Form and Cook the Dough:

– Gradually add water to form a smooth, firm dough. It should be slightly stiffer than regular chapati dough.
– Divide the dough into small balls (about the size of a lemon).
– Flatten each ball into a disc about 1/2 inch thick.

Step 3- Cook the Discs:

– Heat a tawa or skillet over medium heat and cook each disc until golden brown on both sides. You can use a little ghee or oil while cooking to achieve a crispier texture.
– Once cooked, let them cool slightly.

Step 4- Crush the Discs:

– After the discs have cooled down, break them into pieces and crush them coarsely using a rolling pin or a food processor.

Step 5- Prepare the Choorma:

– Heat ghee in a pan over medium heat. Add the crushed pieces to the pan and sauté for a few minutes, stirring frequently.
– Add the sugar, cardamom powder, and nuts (and raisins, if using). Mix well and cook for another 5 minutes, allowing the sugar to dissolve and the flavors to meld together.

Step 6- Serve:

– Once the choorma has a nice consistency and the sugar has fully melted, remove from heat.
– Let it cool slightly before serving. Choorma can be enjoyed warm or at room temperature.