Punjabi Choori is a traditional sweet made out of leftover paranthas or rotis by crumbling and pounding them coarsely and stir frying them with ghee, sugar, dry fruits and nuts. This is specially given to young kids in the winter season as ghee is known to warm the body and keep young ones from catching cold. This Punjabi style, sweet, crumbled dessert is also a great way to use up leftover rotis the next day. You can even eat this as an indulgent mid-morning snack or pack it for your kid’s snack box.
By now, my readers know that any traditional recipe has memories of my grandma aka badi mummy attached to them. This is no different. Every winter weekend, all of us cousins would flock around her while she would hand pound paranthas to make choore for us and then hand it over as breakfast with a tall glass of chuwara (dry dates) milk. Till date if I visit Delhi in winter, this is the breakfast I want to wake up to a Sunday morning -- alas badi mummy is not there to make it for me...
- Break the paranthas in small pieces and pound it to a coarse mixture using a mortar pestle; you can also use the chopper or food processor in pulse mode.
- In a heavy bottom pan, heat ghee and roast the dry fruits for about 2 minutes till fragrant.
- Add the roti powder and sautee for 2-3 minutes.
- Switch off the gas and add the jaggery powder, mix till incorporated.
- Serve warm with a glass of milk.