Churmo is famous Goan sweet dish normally prepared and enjoyed any time, especially during festivals.

In Goa , among Hindus there is a tradition of sending “Waje”(Basket of sweets). Each year for Diwali and Ganesh Chaturthi, Parents of their married daughter sends the basket of homemade sweets which includes different kinds of ladoos, pedhas, chiwda, karanji etc. and one among these sweets is this sweet and mildly spicy churmo. In olden times, “Khajekar”(Person who makes these sweets) used to visit the houses to make them because its just impossible to prepare everything by one person at home.

Nowadays we get every single thing readymade in grocery stores or online and we are least bothered to prepare them at home. But there is nothing like enjoying these homemade sweets. I learned this recipe of churmo from my mom, who learned it from her mom.

Last month I visited mom in Goa and since I moved back to India from USA after so many years, she was very excited and prepared so many sweets for me. As I always wondered how to make churmo at home, she explained me the theory and then I tried it. First time it didn’t come out that good because I didn’t use”chikki god”(Sticky Jaggery)for it. But practice makes man perfect and so did I and finally , here I am with this quick, easy and crunchy sweet.

Preparation Time: 20 Minutes

Cooking Time : 30 Minutes

Yields :300 Grams

Ingredients : 

• 150 grams Whole wheat dough
• 1/2 Cup dry Whole wheat flour for dusting
• 1 1/2 Cups of Oil for deep frying
• 150 grams of Jaggery(Panela)
• 90 Ml Water
• 2 Teaspoons Red Chili Powder
• 1 Tablespoon Ghee for greasing the plate

Method:

I have used 150 grams of pre made roti dough(Whole wheat dough). The dough is made the normal way of how you prepare for rotis. Make small balls of about 3 inch diameter.

Take oil in a kadhai(frying pan) and keep it on high heat till the oil temperature reaches the proper point.

While the oil is heating up, dust each ball of dough in dry flour and roll thin rotis(disks) out of them using rolling pin . Try to make these disks as thin as possible for crunchiness after frying.

Check the oil temperature by just dropping in tiny tiny dough in it. If the dough fries and floats up instantly, that means the oil is ready for frying the rotis .

Gently place the rolled roti in the hot oil. Be careful if the oil splutters. With deep frying laddle, press the roti so that it gets fried in the center too. Then turn and fry on the other side. Keep the heat on medium so that you don’t burn the roti. Even if you burn them a little no worries. Your churmo still taste yummy. When the roti looks crisp and not soggy, remove and place it on a plate lined with paper napkin to absorb extra oil and repeat for the rest of dough balls.

Grease a plate using ghee and keep it ready for spreading churmo once done.

Now that all the crispy rotis are ready, allow them to cool and go for jaggery syrup.

For jaggery syrup, take jaggery and water in a cooking pan kept on heat and allow jaggery to melt well. Let it boil and allow it to boil on medium heat for 7-8 minutes or until jaggery syrup becomes thick and sticky. To test, take little syrup on laddle and quickly dip forefinger and press the forefinger and thumb. If it feels sticky , then the syrup is ready.

Add red chili powder and mix and switch off the stove.

Now your rotis must have cooled down. Just crush them with hands.

Add them to jaggery syrup. Mix well.

Remove churmo on the greased plate and allow to cool.After cooling, it will be very sticky . Store in air tight container and enjoy it anytime.Though my husband likes it as a dessert, I specially enjoy it while having my tea.

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