Choori is a traditional Punjabi sweet / dessert made by crumbling fresh bread with ghee and sugar. In some parts of Pakistan it is also called malida. Traditional churi is mostly eaten for breakfast due to high amount of fat and starch. It is especially given to young children in winter season as ghee is known to warm the body and protect youngsters from cold. Punjabi style choori is a crumbled sweet dessert that is loved by both kids and adults. In my area we made roti ki choori in 2 ways, first one is very simple and short way, just make a fresh bread, break it with hands roughly then add desi ghee and sugar in it and mash it as much as you can with your hands. The other method is a bit lengthy but the traditional and authentic way of choori making. I got surprised when I saw choori recipes on internet making with left over roti (bread) or with paratha, for me this is a big no type recipe. So here I am sharing with you the method of traditional authentic choori making. You can even eat the sweet snack with a glass of milk as a mid-morning breakfast or pack it in your kid’s lunch box.
In a mixing bowl add atta (wheat flour) and knead it by gradually adding water in it. We knead a bit hard dough here so do not knead a soft dough like we daily make for roti (bread) making. The dough for choori is a bit harder than daily routine dough.
After kneading cover the bowl and let the dough rest for 5 minutes.
Now make big size dough balls with this dough. We will make almost 4 large size dough balls with this much of dough. Do not use dry flour on your hands while making the dough balls.
Make thick roti with each dough ball and cook it on pre heated tawa (griddle) at a low to medium flame so that it may cooked well. If we cook it on high flame it will cooked from outside and remain uncooked from inside due to its thickness.
Cook the roti from both sides well and take away from tawa. Repeat the same process with all dough balls.
On the other side while the roti is still hot roughly break it in big pieces.
Then place it in the mortar and pestle and further pound it into a coarse crumbly mixture. This can also be done in a chopper or food processor if you want to reduce the amount of efforts.
Remove the big chunks of roti after grinding so that fine crumbs should remain for choori.
Do the same process with all cooked rotis.
Now in a wok add ghee and let it heat on medium flame.
Add chopped nuts and roast for 1-2 minutes while continuously stirring on low flame.
Then add finely crumbled roti in this ghee and roast it for 4-5 minutes on low flame. Remember we will not use the big chunks of crumbled roti here, we will use the fine one.
Turn off the flame and in this hot roasted roti mixture add sugar or jaggery powder (shakar), combine well.
Desi choori is ready to enjoy.