Homemade Churmal: A Traditional Indian Sweet Delight

Ingredients

  • 2 cups Semolina (Sooji/Rava)
  • 2 cups Sugar
  • 1 cup Ghee (Clarified Butter)
  • 1/2 cup Milk
  • 1/2 teaspoon Green Cardamom Powder
  • 1/4 cup Almonds, finely chopped
  • 1/4 cup Cashews, finely chopped
  • 1/4 cup Raisins
  • 2 tablespoon Desiccated Coconut
  • 1/2 cup Water

Steps and instructions

  1. In a pan, dry roast the semolina (sooji/rava) until it changes to a light golden color and set it aside.
  2. In a separate pan, heat the ghee (clarified butter) and add the finely chopped almonds, cashews and raisins. Fry them until they turn golden in color.
  3. Now add the roasted semolina to the pan and mix it well with the nuts and ghee. Cook it for about 5-10 minutes on a low flame.
  4. Meanwhile, in another pan, mix sugar and water together and heat it until the sugar completely dissolves.
  5. Gradually add this sugar syrup to the semolina mixture while stirring continuously to avoid lumps.
  6. Add in the milk and keep stirring the mixture until it starts to leave the sides of the pan.
  7. Add green cardamom powder and desiccated coconut to the mixture, mix well and cook for another 2-3 minutes.
  8. Once the mixture becomes thick, remove it from heat and let it cool.
  9. Once cooled, shape the mixture into small round balls or any other shape you desire.
  10. Allow them to dry and harden for a few hours before serving.

Tools for making

  • Pan - A large cooking pan to roast the semolina and cook the mixture.
  • Spatula - A utensil used for stirring and mixing the ingredients in the pan.
  • Small Pan - A separate pan to heat the ghee and fry the nuts and raisins.
  • Saucepan - A pan to heat and dissolve the sugar into the water.
  • Mixing Bowl - A bowl to mix the sugar syrup with the semolina mixture.
  • Measuring Cups - Cups for accurately measuring the ingredients.
  • Measuring Spoons - Spoons for accurately measuring the cardamom powder.
  • Plate or Tray - A flat surface to shape and dry the churmal mixture.

Recipe variations

  • Add a pinch of saffron strands to the sugar syrup for a fragrant and colorful twist.
  • Replace semolina with whole wheat flour for a healthier version.
  • Add a tablespoon of rose water or orange blossom water to the mixture for a floral flavor.
  • Incorporate chopped pistachios or walnuts along with the almonds and cashews for added crunch.
  • Mix in a tablespoon of cocoa powder to the semolina mixture for a chocolatey twist.
  • Add a teaspoon of ground cinnamon to the mixture for a warm and aromatic flavor.
  • Replace ghee with melted butter or vegetable oil for a vegan-friendly option.
  • Add grated coconut or coconut flakes to the mixture for a more pronounced coconut flavor.
  • Incorporate dried cranberries or chopped dates instead of raisins for a different fruity taste.
  • Serve the churmal topped with a drizzle of honey or maple syrup for added sweetness.

Recipe overview

Churmal is a delicious and traditional Indian sweet dish that is often enjoyed during festive seasons and special occasions. This recipe will guide you through the process of making Churmals from scratch at home. Made primarily with semolina (sooji), ghee (clarified butter), sugar, and a blend of dry fruits, these sweet delights are both satisfying and rich in flavor. They are lightly spiced with green cardamom and have a hint of coconut for added texture and taste. Overall, while this recipe requires careful attention to details such as roasting semolina and adding sugar syrup gradually, it's a simple and straightforward process that results in a batch of aromatic, sweet, and slightly crunchy Churmals. Enjoy these as a dessert or a snack, and you'll be sure to impress your guests with your culinary skills.

Common questions

  1. Can I use any other type of flour instead of semolina? No, semolina is a key ingredient in this recipe and cannot be substituted with other flours.
  2. Can I reduce the amount of ghee used? Yes, you can reduce the amount of ghee used if you prefer a lighter version of churmal, but keep in mind that it may affect the texture and taste.
  3. Can I use jaggery instead of sugar? Yes, you can substitute sugar with jaggery for a different flavor, but the color and taste of the churmal will be altered.
  4. Can I skip adding nuts and raisins? Yes, you can omit nuts and raisins if you have any allergies or personal preference, but they add a wonderful texture and flavor to the churmal.
  5. How long can I store churmal? Churmal can be stored in an airtight container for up to 2 weeks at room temperature.
  6. Can I freeze churmal? Yes, you can freeze churmal in a freezer-safe container for up to 3 months. Thaw it at room temperature before serving.
  7. Can I shape churmal into different shapes? Absolutely! You can shape the churmal into round balls, squares, or any other desired shape.
  8. Can I serve churmal with any accompaniments? Churmal is usually enjoyed as is, but you can serve it with a scoop of ice cream, a drizzle of chocolate sauce, or a sprinkle of powdered sugar if desired.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix all the ingredients together.
  • Pan - A non-stick pan to roast the semolina and cook the mixture.
  • Spatula - A heat-resistant spatula to stir and mix the ingredients while cooking.
  • Measuring Cups - Cups to measure the semolina, sugar, ghee, milk, and water accurately.
  • Chopping Board - A board to chop the almonds and cashews into fine pieces.
  • Knife - A sharp knife to chop the almonds and cashews.
  • Stove - A cooking stove or cooktop to heat the pans and cook the mixture.
  • Cooling Rack - A rack or tray to cool the shaped churmal before serving.
  • Serve ware - Plates or bowls to serve the churmal for enjoying.

Origin stories

Churmal, a delightful sweet treat, has its origins rooted deeply in the culinary traditions of northern India. It's a common sight during festivities and celebrations, often prepared as a token of joy and prosperity. The unique aspect of Churmal lies in its preparation, where semolina forms the basis and is lavishly doused with ghee and sugar, and later, meticulously molded into appealing shapes. The process of its making is almost as charming as its taste, a slow stir in the pot, a careful eye on the heat, and a final touch of shaping, an art passed down through generations. While the recipe has seen many variations with time, the love and warmth poured into its making remain unchanged, making each bite of Churmal a sweet journey through time and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.