Haryali Choorma (Siliconeer)

In this recipe, Sudha Gupta adds a delicious green twist to the Rajasthani staple choorma.

Ingredients:

  • 1 cup sprouted moong
  • 1/2 cup pistachio nuts
  • 2 green cardamom (elaichi)
  • 4 silver cardamom (barak wali elaichi)
  • 1/3 cup shredded coconut
  • 1 pinch saffron (kesar)
  • 1 tsp. rose water (gulaab jal)
  • 3 paan leaves (betel nut leaves)
  • 1 cup milk
  • 1/2 cup unsalted butter or ghee
  • 2 cup wheat flower
  • 2 cup gur powder (jaggery powder)
  • 1/4 cup ghee (clarified butter)
Method:
On a medium-high flame, set up a pan and add 1/2 cup unsalted butter, green cardamom whole, and sprouted green moong.

Roast in slow flame for 5 minutes, then add pistachios and again roast another 3 minutes. Add milk and cook every thing for 5 minutes. Set the pan aside and cool. Make a thick paste of the mixture in a blender.

Take a large bowl and add 2 cups wheat flour, add moong and pistachio paste. Make a stiff dough, and divide in 20 pieces. Make 20 balls and press.

Preheat oven to 320ºF. Grease a baking tray and add all the flattened balls. Sprinkle a little ghee on the balls and put the tray in the oven. Bake for 30 minutes, flipping the flattened balls after 15 minutes. When the flattened balls appear cooked from both sides, remove the tray from the oven and allow to cool. Crush to make choorma powder in a food processor.

Now take all three paan leaves and & 1/2 milk, make a fine paste in blender.

In a pan on medium-high flame, pour 1 cup water and 2 cups gur (jaggery). Mix and boil to make one thread chashni (thick sugary (sweet) syrup). Add paan (betel nut leaves) paste.

Now add paan and syrup to the choorma powder. Add 1/4 cup ghee (clarified butter) and mix. Make small balls. (or serve as powder).

Garnish with pistachio slices, shedded coconut and silver cardamom seeds.

Enjoy!