You might heard or had Churma, one of the popular sweet dish prepared either with crushed baatis or rotis with ghee and jaggery but about Churmo? you may wonder na. Even when i crossed this dish while googling i was very much surprised to see this Goan sweet. Obviously i was very curious to try this dish at home. And bookmarked immediately from Pooja's Space. Pooja shares many delicious Goan delicacies with catchy clicks. Whenever i feel like cooking a different Goan or Konkani style of dish, i cant think more than going through her space. And this churmo is also from her space. She says that Goan Hindus have a tradition to send a sweet baskets to their married daughters during festivals like Diwali and Ganesh chathurthi. And this Sweet baskets have varieties of laddoos,pedhas, karanjis and chivdas etc. One among those sweets, a mildy spicy Churmo also have its own place.
Yes churmo is one of the traditional sweet of Goan cuisine which is normally prepared and relished during festivals. Seriously this dish is sweet but red chilly powder is added in jaggery syrup and that gives a mild spiciness to this Churmo. Traditionally churmo goes for a poori dough which is fried until they turns super crispy. Once cooled, those pooris are broken as small pieces. Later they gets cooked with jaggery-chilly powder syrup, churmo once allowed to cool can be conserved and enjoyed at anytime of the day. A prefect evening snacks to enjoy with a cup of tea. Though the pooris are deep fried traditionally, i went for pan frying. Yes i prepared the churmo with less oil and this works awesome too. However if you want to stick with the traditional way of preparing, dont forget to make Churmo by deepfrying the pooris. This Goan sweet is going to be a part of this week's blogging marathon as am running this week's theme with Regional Cuisine from a Country and i have been showcasing Goan cuisine.
1cup Whole wheat flour
1cup Jaggery
1tsp Red Chili Powder
Flour for dusting
Oil for deep frying.
Take the flour in a bowl, add enough water and knead as a stiff dough.Keep aside for 15 minutes.
Now divide the dough into 5-6 pieces. Dust and roll each dough balls and roll them as thin as possible.
Meanwhile heat oil in a kadai or heat a griddle.
If using oil for deepfrying, drop the rolled pooris in hot oil and fry until the pooris turns golden crispy in medium flame.
If using griddle, drop the rolled disc and cook on both sides, drizzle oil and cook until they turns super crispy. Even they gets burns dont worry. Once dropped in jaggery syrup they tastes too good.
Now let the pooris gets cool completely. Break or crush them as small pieces.
Meanwhile take the jaggery with enough water and make a thick jaggery syrup. Add the chilly powder the syrup.
Cook for few seconds. Now drop the crushed pooris to the jaggery syrup and toss everything gently.
Once the pooris gets well coated, drop them to a greased plate.
Let them cool completely, enjoy or conserve them in an air tightened box.
Munch with your favourite drink.
Yes churmo is one of the traditional sweet of Goan cuisine which is normally prepared and relished during festivals. Seriously this dish is sweet but red chilly powder is added in jaggery syrup and that gives a mild spiciness to this Churmo. Traditionally churmo goes for a poori dough which is fried until they turns super crispy. Once cooled, those pooris are broken as small pieces. Later they gets cooked with jaggery-chilly powder syrup, churmo once allowed to cool can be conserved and enjoyed at anytime of the day. A prefect evening snacks to enjoy with a cup of tea. Though the pooris are deep fried traditionally, i went for pan frying. Yes i prepared the churmo with less oil and this works awesome too. However if you want to stick with the traditional way of preparing, dont forget to make Churmo by deepfrying the pooris. This Goan sweet is going to be a part of this week's blogging marathon as am running this week's theme with Regional Cuisine from a Country and i have been showcasing Goan cuisine.
1cup Whole wheat flour
1cup Jaggery
1tsp Red Chili Powder
Flour for dusting
Oil for deep frying.
Take the flour in a bowl, add enough water and knead as a stiff dough.Keep aside for 15 minutes.
Now divide the dough into 5-6 pieces. Dust and roll each dough balls and roll them as thin as possible.
Meanwhile heat oil in a kadai or heat a griddle.
If using oil for deepfrying, drop the rolled pooris in hot oil and fry until the pooris turns golden crispy in medium flame.
If using griddle, drop the rolled disc and cook on both sides, drizzle oil and cook until they turns super crispy. Even they gets burns dont worry. Once dropped in jaggery syrup they tastes too good.
Now let the pooris gets cool completely. Break or crush them as small pieces.
Meanwhile take the jaggery with enough water and make a thick jaggery syrup. Add the chilly powder the syrup.
Cook for few seconds. Now drop the crushed pooris to the jaggery syrup and toss everything gently.
Once the pooris gets well coated, drop them to a greased plate.
Let them cool completely, enjoy or conserve them in an air tightened box.
Munch with your favourite drink.
10 comments:
Quite a long process but the end result looks so good. You have captured the gooey goodness so well in your pictures.
This sweet looks fantastic Priya. Adding red chilly powder to cut down the sweetness is an awesome idea. Churmo looks so yum..
This must have tasted really interesting... that little tinge of red chilli is definitely the highlight...
That's an excellent find Priya, will surely read more on this and make it..looks so nicely done!
Very interesting dessert. Adding chili powder is a new one.
Loved this recipe. I was hooked to each and every word of your post as I have not much explored Goan cuisine and your dish looks so yum.
Reading the title, i thought it was churma made from battis. Quite interesting find from Goan cuisine. It reminds me of sweet thukada. Delicious it is !!
Very interesting recipe,looks amazing..
Very very interesting Goan dessert. Adding chili powder must have made this dish quite unique. Good one Priya.
Nicely done and a superb find Priya. Deep fried or not, this version looks very inviting!
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