GARAY CHOKAN JO CHURMO

(Red Rice Flour Pudding)

Recipe Overview

Garay Chokan Jo Churmo is a rustic and traditional Sindhi-Bhatia sweet made with

red rice flour and whole wheat flour. Unlike soft halwa-style puddings, this preparation

has a rich, crumbly texture created by frying thick puris, crushing them, and roasting

them again with ghee and sugar. The addition of crushed peppercorns gives the dish

a subtle warmth that beautifully balances its sweetness. Traditionally served

with roasted pappad, this comforting delicacy is especially popular

during family gatherings, festive meals, and winter months.

Ingredients

For the Dough

– Red rice flour – 1 cup

– Whole wheat flour – ¼ cup

– Oil – 1 tbsp.

– Water – as required

For Frying

– Oil or ghee – for frying

For the Churmo

– Ghee – 2 tbsp.

– Powdered sugar – ¾ cup

– Whole peppercorns – 3–4 nos. (optional)

Method

Step 1: Prepare the Dough

– In a Paat or mixing bowl, combine the red rice flour, whole wheat flour, and 1 tbsp. oil.

– Gradually add water and knead into a semi-soft dough.

Step 2: Shape the Puris

– Divide the dough into 5 equal portions and shape them into balls.

– Roll each portion into thick puris approximately 2 inches in diameter.

Step 3: Fry the Puris

– Heat oil or ghee for frying.

– Fry the puris on both sides until crisp and golden brown.

– Remove and drain excess oil or ghee.

Step 4: Crush the Puris

– Allow the fried puris to cool slightly, then crush them into coarse pieces using your

hands or a rolling pin.

Step 5: Roast the Churmo

– In a separate pan, heat 2 tbsp. ghee on a low flame.

– Add the crushed puri pieces and roast for a few minutes until aromatic.

Step 6: Add Sweetness & Spice

– Add the powdered sugar and coarsely crushed peppercorns.

– Mix thoroughly and cook for a few more minutes until the sugar blends well

with the roasted mixture.

Step 7: Finish & Serve

– Keep the Churmo covered in the warm pan for a few minutes before serving hot.

To Serve

Garay Chokan Jo Churmo is traditionally served hot with roasted Pappad,

creating a delicious sweet and savoury combination that is especially popular

in Sindhi and Bhatia cuisine.

Chef’s Tip

– Fry the puris on a medium flame to ensure they become crisp without burning.

– Peppercorns add a subtle spicy warmth that beautifully balances the sweetness

of the dish.

– For extra richness, a little melted ghee may be drizzled over the Churmo before serving.

Nutritional Insight

Red rice flour is rich in fibre, antioxidants, and essential minerals, while whole wheat flour

adds complex carbohydrates and sustenance. This traditional preparation is energy-rich

and filling, making it ideal as a hearty breakfast or festive sweet.

Cultural Significance

Garay Chokan Jo Churmo reflects the resourceful and rustic cooking traditions

of Sindhi-Bhatia households, where grains and simple pantry staples were transformed

into nourishing festive dishes. The pairing of sweet Churmo with roasted Pappad

is a much-loved traditional combination passed down through generations.

Storage & Make-Ahead Tips

The fried puris can be prepared in advance and stored in an airtight container for 2–3 days.

The final Churmo is best enjoyed fresh but can be reheated lightly before serving.

Variations

– Gur Jo Churmo: Replace sugar with jaggery for a deeper, caramel-like flavour.

– Dry Fruit Churmo: Add chopped almonds, pistachios, or cashewnuts for richness.

– Elaichi Churmo: Add cardamom powder for a more fragrant variation.

Did You Know?

Red rice flour has traditionally been prized in Sindhi kitchens for its earthy flavour and

nutritional value. Dishes made with red rice were often prepared during winters and

festive occasions because they were considered warming and sustaining.