Sweets · Mitharaan
Churmo
Roasted wheat-flour sweet
A mitho (sweet) roasted-flour sweet: whole-wheat flour is browned in ghee to chocolate brown, then taken off the heat, mixed with powdered sugar and cardamom, shaped while still warm and finished with poppy seeds. No water or milk is added. It is eaten hot or cold with meals.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a pan, heat the ghee over a medium flame. When it has melted, add the whole-wheat flour.
Roast the flour, stirring constantly, until it turns chocolate brown.
Turn off the heat. Add the powdered sugar and cardamom powder to the roasted flour and mix thoroughly.
While it is still warm, shape the churmo into small cubes.
Garnish with poppy seeds.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Can be eaten hot or cold with any meal. At breakfast, or served as a savoury, it comes with Dar-Pakhwan.
Nutrition
EstimatedPer serving
230 kcal
- Protein
- 4 g
- Carbohydrate
- 40 g
- Fat
- 7 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,160 kcal
- Protein
- 19 g
- Carbohydrate
- 200 g
- Fat
- 35 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Key points
Melt the ghee on a medium flame. Roast the flour to chocolate brown, stirring all the time. Turn off the heat before the sugar goes in, then mix and shape the churmo into cubes while it is still warm.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos