Easy, fail-proof recipe for Churmundo, a Konkani style ladoo, made out of wheat flour and maida / all purpose flour, which is a staple Konkani sweet for Diwali.
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.
Though 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 maida / 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.
And though this recipe requires some time and patience, it’s relatively straight-forward, and so is easily duplicated.
Unlike a recipe like Mysore Pak which is super quick to make, 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 like us. I hope that this Diwali you try it too, and love it as much as we do. 🙂
Ingredients You Need
Ingredient notes:
- Kind of Flour – The wheat flour for this recipe is the chapati flour available in Indian grocery stores. Not the whole wheat flour available in American grocery stores.
- Flavorings – I have used only raisins, but you can add your choice of dry fruits. Cashews I know are particularly popular and frequently added in Churmundo.
How to Make Churmundo / Atta Maida 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 5-10 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.
Note
- This recipe makes 21 mid-sized ladoos. But the number of ladoos any recipe makes will always depend on the size of the ladoos.
Storing the Ladoos
You can store these ladoos at room temperature in an airtight glass container for a few weeks without them going bad. That is IF they last that long before getting devoured. 😀 We have only been able to make it last for a few days. #justsaying
Video Recipe
More Indian Sweets to try:
Easy Besan Ladoos
Fail-proof Mysore Pak
Khasta Nankhatai
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
Churmundo Recipe
Ingredients
- 1 cup atta / wheat flour
- 1 cup maida / all purpose flour
- 10 tbsp ghee melted
- 2 cup powdered sugar sieved
- 2 tsp elaichi / cardamom powder
- 1/4 cup golden raisins
Instructions
- In a wide pan, lightly heat up the ghee, add atta (wheat flour) & maida (all purpose flour), mix well, and roast on a LOW flame (stirring intermittently) for about 30-40 mins.
- Properly roasting flour 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 the sieved powdered sugar, 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 5-10 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.
- Once it's warm to touch, mix in the flour mix once by hand so that it is all one homogenous mixture, before forming the ladoos.
- 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.
Notes
- 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.
- Storing – You can store these ladoos at room temperature in an airtight glass container for weeks. IF they last that long without getting devoured, that is. 🙂
Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.
Nutrition
Video Recipe
This post was first published in Oct 2018, and has been republished with updated notes /photos and recipe video in Nov 2020.
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Thanks much for sharing this recipe. Read quite a few recipes to know the right ingredients and their proportions. This one looks pretty upto the mark.
Thank you so much. So glad you liked it. 🙂
Can we use jaggery powder instead of sugar powder.
I haven’t tried using jaggery powder, but my friend has. Just ensure to use fine ground jaggery powder, or run it through a crusher for finer texture.
Hope this helps.
Mouth watering laddoos.very handy during festivals.
Detailed description helped me to make exactly the same.Laddoos turned out very well . Thanks love of spice for the recipe.
Thank 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!
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. 🙂
Looks and sounds incredible! I will try this when I am off keto. 😍
Thank you! And I hope you do! 🙂
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!
I am going to try this for sure… will share the pics too
Thank you so much, Nidhi! I look forward to it! 🙂
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.
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. 🙂