User:Malikbilalahmed/Choori

Traditional Desi Choori

Choori (sometimes spelled as Churi, Urdu: چُوری, Hindi: चूरी) is a traditional sweet confection made out of leftover Parathas or Rotis by crumbling and pounding them coarsely and stir frying them with Ghee, sugar, dry fruits and nuts. It is most popular in Punjab region of both India and Pakistan. 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 and also used as a traditional dish for some Muslims in the last Wednesday of the Islamic month Safar. This Punjabi style sweet crumbled dessert is also a popular way to use up the leftover Parathas/Rotis

It is similar to an Afghan dish called Malida.

Etymology

The word Choori is derived from the word Choor (چُور) which means pieces, this implies that the Parathas or Rotis are broken down into smaller pieces and mixed with various other ingredients to make this sweet dish.

Recipe

Ingredients

• Clarified butter (ghee) (1/2 cup)
• Wheat flour (1 1/2 cup) or Roti/Pratha
• Sugar (1/2 cup)

Method

• In a heavy-bottom pan, heat ghee.
• Add wheat flour and roast it on low heat till it turns golden-brown in color or Paratha/Roti can be used by being heated mildly.
• Turn off heat and allow the wheat flour to cool completely at room temperature. Add sugar and mix until well blended.
• You can serve churi right away or store in an airtight container for 2–3 days.

Churi Roza

Many Muslims in Subcontinent celebrate the last Wednesday of the Islamic month Safar by fasting, taking shower and opening the fast with sweet Choori. The method is supposedly attributed to Sunnah, but almost every Islamic Sect deems it a Bid'ah (i.e Innovation in Religion). But still the practice is mostly carried out in villages of these countries. The married females go to the house of their parents in order to eat Choori over there and bring some for the family of their Husband.