Sweets · Mitharaan
Garay Chokay jo Churmoo
Red rice flour pudding
A mitho (sweet) churmo built from fried puris: a red rice flour and wheat flour dough is rolled into thick small discs, fried until crisp (taraylo), crushed, and then roasted in ghee with powdered sugar and coarsely ground peppercorns. It is served hot with roasted pappad.
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 paat (a wide mixing platter), mix the red rice flour, whole wheat flour and 1 tbsp oil. Add a little water to make a semi-soft dough.
Divide the dough into 5 portions and round each into a ball.
Roll each ball out to 2" (2 inches) in diameter. The rolled puris (small fried discs) should be on the thicker side.
Heat the oil or ghee for frying. When hot, fry the puris on both sides until crisp. Remove and drain off the excess oil/ghee.
Crush the fried puris into small pieces.
In a separate pan, heat the 2 tbsp ghee. When hot, roast the crushed puri pieces for a few minutes. Add the powdered sugar and the coarsely ground peppercorns, mix thoroughly, and cook for some time.
Leave it on the pan for a little while longer. Serve hot.
My notes
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Tips and variations
Peppercorns are optional. Roll the puris on the thicker side (step 3).
Serve with
Served with roasted pappad.
Recipes mentioned here
Nutrition
EstimatedPer serving
320 kcal
- Protein
- 3 g
- Carbohydrate
- 47 g
- Fat
- 14 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,620 kcal
- Protein
- 16 g
- Carbohydrate
- 233 g
- Fat
- 71 g
Everything in the ingredients list, plus the oil soaked up in frying.
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. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Key points
Make a semi-soft dough and divide it into 5 balls. Roll them into thick discs 2 inches across and fry both sides until crisp. Roast the crushed pieces for a few minutes before the sugar and pepper go in, cook a little longer, then leave it on the pan for a while.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos