Desi ghee churi
Preparation Time
10 minutes
Cooking Time
10 minutes
Difficulty Level
easy
Meal Type
Dessert
Serves 4
Key Ingredients
- Ghee, warm
About This Recipe
In Punjabi homes, churi is the quick sweet made when rotis are left from the previous meal: the rotis are crumbled fine, dressed with warm ghee and jaggery, and eaten from the bowl, often at breakfast with a glass of milk. This recipe follows that everyday version. The base is four leftover rotis, each made from about 30 g of atta, so the crumb comes out soft and bready rather than floury.
The measure that makes it churi rather than dry crumbs is one tablespoon of ghee and one tablespoon of jaggery for every roti: four rotis, four tablespoons of each. The ghee has to be warm enough to pour but not hot. Warm ghee soaks into the crumb, while hot ghee melts the jaggery into a syrup and the churi turns pasty; jaggery powder keeps the crumb grainy and moist instead.
Powdered sugar works in place of jaggery for a paler, sweeter churi, and cardamom with slivered almonds is the usual finishing touch. Most of the flavour comes from the ghee, so a well-made bilona ghee matters more than anything else in the bowl. No leftover rotis? Our desi ghee roti makes them fresh in about 40 minutes.
Ingredient List
Serving Size:
1x
2x
3x
Churi
- Leftover rotis (about 30 g of atta each) — 4 pieces
- Ghee, warm — 4 tbsp
- Jaggery powder — 4 tbsp
- Green cardamom powder — 1/2 tsp
- Almonds, slivered (half for the mix, half on top) — 2 tbsp
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Serving Suggestions
Serve the churi warm, pressed into a small katori or left loose in the bowl, with a glass of milk, a cup of tea or plain curd on the side. Children usually get it softer and a little warmer, with an extra half-spoon of ghee stirred in. Leftover churi keeps for up to two days in the fridge; warm it lightly before eating, because cold ghee turns the crumb hard.
Tips for Cooking Desi ghee churi
Start with rotis that are warm or at room temperature, never straight from the fridge, or they break into hard shards instead of soft crumbs. Crumble with your fingers rather than a mixer; a mixer turns the rotis to dust. Add the ghee in two goes and work it through before the second, so every bit of crumb is coated without pooling at the bottom.
Chef’s Note
Check the crumb before shaping: churi should clump when pressed, with no dry floury patches left in it. Every tablespoon of ghee in the bowl is 135 kcal, and the rotis and jaggery bring the rest, so this is a filling sweet rather than a small one. Grate lump jaggery or crush it fine before it goes in; a lump stays hard inside the soft crumb.
Per serving (approx.): 285 kcal, protein 3.5 g, carbs 32 g, fat 16 g, fibre 3.4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 03, 2026
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