11 Essential Tips for Perfect Rajasthani Dal Baati Churma

7. Make churma that's crumbly and balanced

Churma is the sweet finish and should be crumbly, not wet. Start with fully cooled, baked baati and crush them coarsely by hand or in a food processor for controlled texture. Mix the crumbs with warm ghee so they take on a soft binding sheen, then add jaggery or sugar and cardamom for flavor. Jaggery gives deeper caramel notes; if unavailable, dark brown sugar is an acceptable substitute in North America. Add toasted nuts or a touch of mawa for richness if you like. Avoid adding too much ghee; churma should hold shape loosely, not swim in fat. If your churma is soggy, spread it thin on a tray and let it air-dry a bit before mixing, or lightly toast the crumbs to remove excess moisture.