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. 🙂
How to Make Churmundo / Wheat Flour Ladoo
In a wide pan, lightly heat up the ghee, add in both the flours (pic #1), and roast on a low flame (stirring intermittently) for about 30-40 minutes, till the flour is roasted evenly and well (pic #2).
This step is the key to perfecting this recipe, so I’ll elaborate and break this down further.
→ 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.
→ It’s also important to stir the flour every few minutes, so as to get an even roast on the mixture.
The flour is fully roasted when it starts to give off a light fragrance , 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 (pic #3).
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 (pic #4).
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.
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.
More Ladoo Recipes:
Easy Besan Ladoos
This recipe has been updated from the recipe archives, first published in 2018.
Churmundo Recipe | Konkani Style Ladoo | Konkani Recipes
- In a wide pan, lightly heat up 10 tbsp ghee, add 1 cup wheat flour & 1 cup all purpose flour, mix well, and roast on a low flame for about 30-40 mins.
- This step is key to the recipe, so do not increase the flame to speed up the process as you might get unevenly roasted flour at best, and burnt flour at worst. Also do not forget to keep mixing the flour around every few minutes to get an even roast.
- The flour is well roasted when it starts giving off a light fragrance of roasted flour, and turns golden, slightly reddish. But ensure it doesn't turn too red or brown, because that means the flour has burnt, which will spoil the taste of the ladoos.
- Once done, transfer the roasted flour into a wide bottomed dish (so you can mix well), add in 2 cups of (sieved) powdered sugar, 2 tsp elaichi powder & raisins or nuts (as per your preference), and then mix everything well, using a spoon (because at this point the flour will still be hot to touch).
- Set the flour mix aside for 10-15 minutes, so that it cools down a bit, but not too much, as it is best to start shaping the ladoos while the flour is still warm, because it binds better.
- To make a ladoo - take a small portion of the flour mix in the palm of your hands, and press the mixture tightly together, while slowly trying to shape it into a small ball.
- Repeat with the rest of the mixture, and place the ladoos on a serving tray to cool for 5-10 minutes before you serve.
- 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 nuts and dry fruits of your choice.
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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