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a plate full of konkani style churumundos, with an open jar of farsan on the side

Churmundo Recipe

step by step recipe for making Churmundo, a konkani style ladoo, that is made from wheat flour and maida / all purpose flour
Course Dessert, Indian Sweets
Cuisine Indian, Konkani
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 21 ladoos
Calories 156kcal


  • 1 cup atta / wheat flour
  • 1 cup maida / all purpose flour
  • 10 tablespoon ghee melted
  • 2 cup powdered sugar sieved
  • 2 teaspoon elaichi / cardamom powder
  • 1/4 cup golden raisins


  • 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.



  1. 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.
  2. I have only added raisins, but feel free to add the nuts and dry fruits of your choice.
  3. 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.


Calories: 156kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg