Churi
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Fresh roti crumbled by hand with ghee and jaggery or sugar, a simple sweet of Punjabi farm homes made famous by the tale of Heer and Ranjha.
Region: PunjabOccasion: Everyday sweet; for children and eldersTime: 15 minServes: 2Vegetarian
Ingredients
- 3 hot whole-wheat rotis or 1 thick paratha
- 2 tbsp ghee
- 2–3 tbsp grated jaggery or shakkar
- 1 tbsp chopped almonds (optional)
- A pinch of ground cardamom (optional)
Method
- Cook the rotis on a tawa until slightly crisp, and spread them with ghee while hot.
- Tear them into small pieces and rub between the palms into coarse crumbs.
- Add the jaggery, cardamom and almonds and mix well with the hands so the warm ghee binds everything.
- Press into small balls or serve loose in a bowl.
History
Churi is one of the oldest home sweets of Punjab, a way to use rotis fresh from the hearth. In the folk romance of Heer and Ranjha, told by Waris Shah, Heer carries churi to Ranjha in the fields.
Significance
Churi is a symbol of a mother's or beloved's care in Punjabi folk songs, and is still made for children as a quick treat.