Rajasthani Besan Churma - Chickpea Flour Indian Dessert

Make Rajasthani besan churma at home, with the simple tips and tricks I have given in this recipe. Besan churma recipe with a video tutorial.

Recipe Source Link:https://www.mygingergarlickitchen.com/besan-churma/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Besan Churma:

• 1.5 cups besan (gram flour)
• 1/4 cup suji/ rava (semolina)
• 1/4 cup + 3 tablespoons ghee (clarified butter), add more, if required
• 4 tablespoons crumbled mawa / khoya (milk solids)
• 3/4 tablespoons cardamom (elaichi) powder
• 3/4 cup + powdered sugar (or bura)
• 3/4 tablespoon elaichi (cardamom) powder
• 1/3 cup chopped/sliced badam (almonds, kaju (cashews), and pista (pistachios)s

» For Serving:

• Chopped nut for garnish
• Dried rose petals for garnish

RECIPE INSTRUCTIONS

» How To Make Besan Churma Dough:

1. Add the besan, semolina, and salt to a large bowl. Mix well using a spoon or fingers.
2. Next, add 3 tablespoons ghee to it. Mix it well by rubbing the flour and ghee mixture between the palms and using your fingertips. Keep mixing until it ghee is well incorporated in all of the flour mixture. This would take about 3-4 minutes.
3. At this point, the mixture should resemble crumbs and hold shape. To check, take some flour mixture between your palm and make a fist. If it holds the shape and does not crumble then you have added enough fat. If the dough falls to pieces, that means you need to add some more ghee.
4. Start by adding the water little by little and knead it into a firm dough. You can also use milk for making the dough. (The amount of water/milk depends on the quality of the gram flour.)
5. Cover the dough and let it rest for 30 minutes.

» How To Fry Besan Churma Dough:

1. After 30 minutes, uncover the dough, and divide the dough into 5-6 equal small balls.
2. The shape we are making with the besan dough is called muthia. To make Muthia, take a dough ball in your palm and shape into the shape of your fist and press with your fingers in the centre of each portion as shown in the video.
3. Heat the ghee/oil over medium heat. Once the ghee is hot, turn the heat to medium low and deep-fry all the muthias at medium-low heat until they are golden brown in color from all the sides. Frying muthias at low heat will take some time, so you need to be patient.
4. Drain on an absorbent paper and allow them to cool slightly.

» Alternatively, Bake Besan Churma Dough In The Oven:

1. Preheat oven to 175°C/375°F for 10 minute. Divide the dough into 5-6 equal small balls and shape them into patties.
2. Arrange patties on a baking tray.
3. Bake it in the oven at for 30-35 minutes or until the top turn golden brown.

» How to bake besan churma dough in a pan/ tawa:

1. Add 1 cup salt to a pan and put a stand on it. Arrange a plate on it and cover it.
2. Let it preheat for 10 minutes on high heat.
3. Arrange patties on the plate and cover with the lid.
4. Let it bake on medium-low heat for 20 minutes.
5. Flip the patties and bake them again for 20 minutes.

» How to Make Besan Churma:

1. Break hot muthias or patties into small pieces when they are still hot. This would make pulsing easier.
2. In a grinder, add fried/baked dough pieces.
3. Grind into a fine powder.
4. Pass it through the sieve to get a fine mixture. Grind the solid pieces again and pass it through the sieve again. You may need to follow this step for a couple of times to get the perfect texture.
5. Add powdered sugar and mix well.
6. After that, addmelted ghee, roasted mawa, cashews, almonds, cardamom powder and powdered sugar and mix well and set aside. Besan Churma is ready. Serve it with panchmel dal and bati.
7. Garnish with chopped dry fruits and dried rose petals.

» How To Make Besan Churma Laddu:

1. To make besan churma laddu, add 3-4 tablespoons of ghee to besan churma and mix well.
2. Shape them into laddus (balls) while the mixture is hot.(You can also microwave this mixture fo3 30 seconds).
3. Besan Churma laddu is ready. Serve them as a dessert.

RECIPE NOTES

1. For making besan churma, we need coarse (thick or mota) besan flour. If you can?t find coarse variety of gram flour, then add some semolina to the besan like I did. This would give you the same results.
2. You can also knead the dough with milk instead of water to make your churma taste even more exotic.
3. If you think the churma (mixture) is too dry and it is hard to mould laddu, then you can add some warm milk to the mixture.