Churmundo (pronounced as Choorm-oon-dau) is a Konkani Style Ladoo made out of wheat flour and all purpose flour, and is one of the gems of Konkani cuisine. Now of-course like most recipes, there are several ways this ladoo can be made, and so there are some versions of this ladoo that only use wheat flour, and some rarer versions that only use all purpose flour, but this particular Churmundo recipe (that I learnt from my mom) incorporates both flours (atta and maida), for that perfect melt-in-mouth delicious goodness.
Moreover, even though this recipe requires some time and patience, it’s relatively straight-forward, and so is easily duplicated. Unlike Mysore Pak which is super quick, but has a very small margin for error (though I have tried to simplify Mysore Pak step by step here), this one takes a little more time, but is kinda fail-proof if you follow the recipe as is.
This ladoo is a Diwali staple for us, and for most Konkani households, and I hope that this Diwali you try it too, and love it as much as we do. 🙂
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Churmundo Recipe | Konkani Style Ladoo | Konkani Recipes
Prep Time: 20 mins- Cook Time: 40 mins
- Total Time: 1 hour
Yield: 21 Ladoos
Category: Dessert
Method: Stovetop
Cuisine: Konkani
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Pin RecipeIngredients
- Wheat Flour (Atta) – 1 cup
- All Purpose Flour (Maida) – 1 cup
- Ghee -10 tablespoons
- Powdered Sugar (Sieved) – 2 cups
- Cardamom (Elaichi) Powder – 2 teaspoons
- Golden raisins – 1/4 cup
Instructions
In a pot, lightly heat up the ghee, and add in both the flours, and roast on a low flame (stirring intermittently) for about 30-40 minutes, till the flour is roasted evenly and well.
This step is the key to perfecting this recipe, so I’ll elaborate and break this down further.
First things first, it’s very important to roast the flour on a low flame. Do not increase the flame to speed up the process because that will just result in unevenly roasted flour at best, and burnt flour at worst. Both things you do not want.
I would recommend roasting the flour for a solid 30 minutes on low flame, stirring intermittently, and then slightly increasing the flame in the next 10 mins (still medium low) and stirring continuously.
The flour is fully roasted when it starts to give off a roasted flour smell (sorry don’t know what else to equate this with 😛 any ideas?) and turns golden, slightly reddish. But here do ensure it doesn’t turn too red or brown, because that means the flour has burnt, and it will spoil the taste of the ladoos.
Once this step is done, transfer the roasted flour into a paraat dish (wide flat bottomed steel bowl), and add in the powdered sugar, elaichi powder, and golden raisins.
At this stage, considering the flour is still pretty hot, mix in the sugar and the flavorings into the flour using a spoon, so as to not burn your hands.
And then set the flour mix aside for about 10-15 minutes, so that it cools down a bit, but not too much.
Because you just want to ensure that the flour mix is not too hot to handle, but you don’t want it to be so cold that it won’t bind together to form ladoos.
Which is why, it’s best if the flour mix is still really warm, while making ladoos.
That being said, before you actually get to making the ladoos, ensure to mix the flour, sugar, and flavorings very well once again by hand, just to ensure it’s all one homogeneous mixture.
To Make Ladoos
Take a small portion of the flour mix in your palm (how much flour you take will determine the size of your ladoos, no right or wrong here) and press the mixture tightly together, while slowly trying to shape it into small balls.
Repeat with the rest of the mixture, and place the ladoos on a serving tray to cool for 5-10 minutes before you serve.
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Notes
- This recipe makes 21 mid-sized ladoos. But the number of ladoos any recipe makes will always depend on the size of the ladoos.
- Some people choose to roast the two flours separately, but ain’t nobody got time for that. 😛 Okay on a more serious note, I have tried both ways, and so long as you roast the flour well, there is no difference in taste. So I’d say just roast the flours together.
- The wheat flour used in this recipe is chapati flour/wheat flour available in Indian grocery stores, not the whole wheat flour found in supermarkets.
- I have only added raisins, but feel free to add the dry fruits of your choice. Cashews I know are particularly popular and frequently added in Churmundo.
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I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
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This looks delicious! Reminds me a little of besan ke laddoo, except of course there is no ghee and I don’t think besan requires as much roasting, right?
Love the texture of the laddoos and the picture too. Makes me want to pick one off the top of the pile 😀
Glad you liked the photo! I was fretting over the fact that they weren’t all perfectly round (but then you know me and my OCD tendencies). But in the real world, this is as uniformly round as my ladoos get, so it just had to work.
I do use ghee in the besan version as well, actually a little more than I use in this one. But then there are several different ways to make anything. 🙂
I am one of those who increase the heat to make the roasting faster 🙈
This looks so good and yummy. You sure have a lot of patience to keep on roasting for 40 minutes. I might give it a try 😀
Raj, I feel you, girl. I am definitely guilty of doing that. That’s how I know what NOT to do. 😛
And yes it does require some patience, but I almost always have either a Youtube video on, or an audiobook plugged in when I do these relatively mindless chores. So it doesn’t seem as tedious to me.
I am going to try this for sure… will share the pics too
Thank you so much, Nidhi! I look forward to it! 🙂
You and Rachna are killing me everyday with these dleish recipes of Laddoos posted regularly on your cooking blogs 😉 I ended up making the besan ke laddo from her recipe – will see if I can make these too
Atta and maida together in a ladoo is new for me!!!
Haha, thank you! And yes, this is a relatively unknown gem from Konkani cuisine. I hope you do give it a try!
Looks and sounds incredible! I will try this when I am off keto. 😍
Thank you! And I hope you do! 🙂
Mouth watering. Ladoos are my son’s favorite. Will try this for sure.
Thank you, Vasantha. I look forward to hearing how it turned out for you. 🙂
Although I’m skeptical about the two cups of powdered sugar, this looks too delicious to not make 😀
Haha I know what you mean. When I first got this recipe from my mom, that was my question too – are you sure about the 2 cups? And I have tried reducing the sugar in this recipe. Doesn’t work as well. So then I just let it go, and decided to indulge. Because I only really make and eat ladoos during Diwali, so it wasn’t as big a deal.
Now all the sugar I take along with my daily dose of caffeine..that is another story!