- 1 cup long-grain rice
- 2 cups of Groundnut (peanut)
- pinch of Salt
- 1/2 cup of Sugar
- 1 cup of Milk (Optional)
- Put groundnuts in a bowl and pick out husk. Then wash the groundnuts and rice and dry them separately.
- With a mortar and pestle, pound the groundnut and rice until it is finely ground. When the texture is soft and slightly oily remove it from the mortar and put it in the clean bowl.
- Take a clean cooking pot and add water, bring it to boil. Add the groundnut and rice mixture to the boiling water. Add a pinch of salt and sugar. Allow it to cook for 20 minutes while stirring continuously. Reduce heat if it is burning.
- Large steam bubbles should rise from the bottom of the pot from time to time.
- When Churaa is cooked the mixture becomes thick. Sometimes a layer of oil can be seen on top. Serve the dish in a bowl and allow it to cool a little. Add sugar and milk for extra taste. You can also eat it plain.
NOTICE: Don’t let the rice stay in the water for too long to avoid soaking and turning into a paste when pounding.