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Danedaar Marwadi Churma
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India From Pritam Mehta Kothari's kitchen in India.
Originally published on Cookpad India as दानेदार मारवाड़ी चूरमा (Danedaar marwadi churma recipe in Hindi), with US measurements.
A picture of Danedaar Marwadi Churma.

Danedaar Marwadi Churma

Pritam Mehta Kothari
Pritam Mehta Kothari @ascil123456
Surat

This is a special recipe made by my mom, using the leftover mawa after making ghee to prepare delicious, grainy Marwadi churma.

No Marwadi meal is complete without a sweet, so make this tasty and grainy churma with jaggery at home. With sweet shops closed during lockdown, you can make this treat at home to lift your spirits.

This is a special recipe made by my mom, using the leftover mawa after making ghee to prepare delicious, grainy Marwadi churma.

No Marwadi meal is complete without a sweet, so make this tasty and grainy churma with jaggery at home. With sweet shops closed during lockdown, you can make this treat at home to lift your spirits.

Read more

Danedaar Marwadi Churma

Pritam Mehta Kothari
Pritam Mehta Kothari @ascil123456
Surat

This is a special recipe made by my mom, using the leftover mawa after making ghee to prepare delicious, grainy Marwadi churma.

No Marwadi meal is complete without a sweet, so make this tasty and grainy churma with jaggery at home. With sweet shops closed during lockdown, you can make this treat at home to lift your spirits.

This is a special recipe made by my mom, using the leftover mawa after making ghee to prepare delicious, grainy Marwadi churma.

No Marwadi meal is complete without a sweet, so make this tasty and grainy churma with jaggery at home. With sweet shops closed during lockdown, you can make this treat at home to lift your spirits.

Read more
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Ingredients

30 minutes
6 servings
  • 2 cupswhole wheat flour (about 250 grams)
  • 1 1/4 cupsjaggery (about 250 grams)
  • 1 teaspooncardamom powder
  • 1 teaspoonrock sugar crystals (mishri)
  • 1 tablespoonsliced pistachios
  • 1 tablespoonsliced almonds
  • 3 1/2 tablespoonsghee (about 50 grams)
  • 3/4 cupmawa (about 150 grams)
  • 5saffron strands
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Steps

30 minutes
  1. 1

    Add a little ghee to the whole wheat flour and knead into a stiff dough. Cover and let it rest for 5 minutes.

    A picture of step 1 of Danedaar Marwadi Churma.
  2. 2

    A picture of step 2 of Danedaar Marwadi Churma.
    A picture of step 2 of Danedaar Marwadi Churma.
    A picture of step 2 of Danedaar Marwadi Churma.
  3. 3

    Once slightly cooled, break the dough into small pieces and grind them finely in a blender. Sift the mixture well.

    A picture of step 3 of Danedaar Marwadi Churma.
    A picture of step 3 of Danedaar Marwadi Churma.
    A picture of step 3 of Danedaar Marwadi Churma.
  4. 4

    Heat ghee in a pan and roast the sifted mixture on low heat until golden. Add the mawa and roast for another 3 to 4 minutes.

    A picture of step 4 of Danedaar Marwadi Churma.
    A picture of step 4 of Danedaar Marwadi Churma.
    A picture of step 4 of Danedaar Marwadi Churma.
  5. 5

    In a pot, combine jaggery with an equal amount of water and bring to a boil to make a one-string consistency syrup. Mix the prepared syrup into the roasted mixture and turn off the heat.

    A picture of step 5 of Danedaar Marwadi Churma.
    A picture of step 5 of Danedaar Marwadi Churma.
    A picture of step 5 of Danedaar Marwadi Churma.
  6. 6

    Add rock sugar, cardamom powder, sliced almonds, and pistachios. Mix well and garnish with saffron strands.

    Your delicious, grainy churma is ready to serve.

    A picture of step 6 of Danedaar Marwadi Churma.
    A picture of step 6 of Danedaar Marwadi Churma.
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Pritam Mehta Kothari
Pritam Mehta Kothari @ascil123456
Published in the US on May 06, 2026 13:46
Surat
  मैं प्रीतम मेहता कोठारी खान-पान के शौकीन प्रदेश गुजरात -सूरत की निवासी शौर्य,संस्कृति की धरती राजस्थान में जन्मी और पली बड़ी हुई । मेरा खाना बनाने और खिलाने के शौक कॉलेज के समय से ही था पर ना जाने कब ये मेरा जुनून बन गया पता ही नहीं चला।वैसे मेरी सबसे पहली टीचर मेरी प्यारी माँ ही ही जिन्होंने मुझे कुकिंग की सारी ए बी सी डी सिखाई और व्यंजन बनाने की सारी बारीकियों को हर बार हर व्यंजन बनाते समय बताती थी। चूंकि राजस्थान और वो भी जोधपुर जिसका खान-पान पूरे विश्व में अपने स्वाद और विविधता के लिए प्रसिद्ध है में हर तीज-त्योहार में घर में कई व्यंजन बनते थे जिनसे मैंने खूब सीखा और फिर बनाया और मेहमानों को खिलाया भी और हर बार एक ही बात सुनने को मिलती थी "लाजवाब'उसके बाद तो हर नई रेसिपी को सीखना और उसको बनाना और सबको खिलाना जैसे रोज का काम हो गया चाहे किसी भी प्रदेश की हो!!फिर कुकिंग के इस सफर में मई 2018 में  Cookpad का साथ मिला जंहा पर मानो रेसिपियों का खजाना सा था। Cookpad से बहुत प्रान्तों की हजारों रेसिपियों को जाना और समझा और मेरी खुद की भी सेकड़ो रेसिपी पोस्ट की जिसको इसके सदस्यों ने खूब सराहा और पसंद किया और बनाया ।Cookpad एक सीखने और सीखाने का बहुत अच्छा और बड़ा प्लेटफार्म है जंहा मैंने बहुत एन्जॉय किया है और Cookpad की वजह से मुझे एक नई पहचान मिली है और मुझमें और ज्यादा आत्मविश्वास की अनुभूति हो रही है।मैं समझती हूँ कि ज्ञान बांटने से बढ़ता है और दूसरा कि सीखने की कोई उम्र नहीं है । सफलता एक बार में ही नहीं मिलती हर कार्य के लिए सतत प्रयास जरूरी है।मित्र और मेहमान हमेशा पूछते है कि आपकी हर रेसिपी बहुत ही स्वादिष्ट क्यों होती है और स्वाद भी उम्दा और सबसे अलग तो इसका कुछ राज है जैसे व्यंजन बनाने की सही और सभी सामग्री जरूरी ,उसको बनाने का सही तरीका होना और उसको पकाने की बारीकियों को समझते हुए सही टाइमिंग होना, और उसका फाइनल प्रजेंटेशन बेहतरीन होना ताकि खाने वाला मन से खाये।शुभकामनाएंप्रीतम मेहता कोठारीसूरत
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Keywords

Saffron Pistachio Almond

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