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
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 LadoosFail-proof Mysore PakKhasta 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. ❤️
📖 RECIPE
This post was first published in Oct 2018, and has been republished with updated notes /photos and recipe video in Nov 2020. If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂
