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blue plate full of churmundo ladoos

Churmundo Recipe | Konkani Style Ladoo | Konkani Recipes


  • Author: Shantala's Kitchen
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 21 ladoos
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Konkani

Description

Churmundo is a Konkani style ladoo, made by first roasting wheat flour (atta) and all purpose flour (maida), and mixing in powdered sugar, cardamom powder (elaichi), raisins & nuts, and then shaping the mix into round ladoos.


Ingredients

  • Wheat Flour (Atta) – 1 cup
  • All Purpose Flour (Maida) – 1 cup
  • Ghee – 10 tablespoons
  • Powdered Sugar (Sieved) – 2 cups
  • Cardamom Powder (Elaichi) – 2 teaspoons
  • Golden raisins – 1/4 cup

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.

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