Churmundo or wheat flour laddus from Konkani cuisine are melt-in the mouth laddus made with just 6 ingredients. These are the atte ka laddoo with sugar. They are easy to prepare by roasting whole wheat flour in ghee or clarified butter. Imagine the aroma!! Whoa!
Food should not be complicated. Agree?
If prepared with with lot of love and dedication, you can turn the most simplest of the ingredients into work of art. It does not take a truck load of stuff to create the explosion of flavor.
Take this wheat flour laddu for example (this is called Churmundo in Konkani), with just a few ingredients, you create an lovely sweet.
The aroma of the wheat flour roasted in ghee is exquisite. The crunch from the cashew nuts add a beautiful texture.
The sweetness from the sugar is delicate and not overpowering.
As usual, the recipes on the blog go through many iterations. When the recipe (my aunt gave me the recipe) for Churmundo went through that iteration process, at one point I had about 30-40 laddus at home for us to munch on. And that is where friends come to the rescue – I shared a few laddus with my friends..
One of my friends loved it so much that she asked me to make it for the Navratri pooja at her house and I ended up making another 60 to share with her. I was thrilled to make more of these beauties.
Just a quick note about the recipe. When I say whole wheat flour in the recipe, I mean the wheat flour that you get in Indian grocery stores. I have not made this with the whole wheat flour sourced from US grocery stores.
The key to the perfect churmundo is the roasting of wheat flour to perfection. If the flour is not roasted well, the laddus just stick to your upper palette, which I assure you is not a pleasant experiences to deal with. So, make sure you are indeed roasting the wheat flour to about 35-45 minutes. Thought this looks like unusually long time to roast the flour, it is done at a very low temperature and it also ensures that the flour is cooked properly.
The cashew nuts and raisins add a crunch and a different texture to the otherwise plain wheat flour laddu, making it luxurious.
Making the laddus takes a little practice. Be patient.
To style and photograph Churmundo, I gathered inspiration from Pinterest images. Check out my board for the inspiration.
Delicious wheat flour laddu or Churmundo is a gem from the Konkani cuisine. They are unique, delicate and of course, tasty.
5 minPrep Time
45 minCook Time
50 minTotal Time
- 1.5 cups whole wheat flour
- 1 cup sugar
- 1/2 cup ghee (clarified butter)
- 2 tablespoon cashew nuts; broken into smaller bits
- 2 tablespoon raisins
- 1 teaspoon cardamom powder
- Heat ghee in a thick bottomed skillet over medium heat.
- Roast the cashew nuts and rasins (seperately) for a couple of minutes and remove from heat. Keep them aside.
- Add the whole wheat flour to the same sauce pan and roast the flour for about 35-45 minutes on medium low/low heat. When you add the flour, it will soak up the ghee and resemble "wet flour". Once you roast the flour for about 35-45 minutes, the flour will be aromatic and will come together.
- Remove from heat and let it cool down for sometime.
- Add the sugar while the ghee-flour mix is still warm to touch. Mix well with hands till well combined and resembles soft bread crumbs.
- Add the cardamom powder, raisins and cashew nuts and mix.
- Using a tablespoon, measure out a portion of the mixture into your palm and make laddus (by pressing the mixture tightly in your palm , turning them slowly while shaping them into small balls as you do so.). Place the laddu on a serving platter or a tray.
- Repeat with the rest of the mixture.
- Set the laddus aside on the tray to cool, as they will be delicate when warm.
- Save in an airtight container.
1. The actual number of laddus depend on the size of the laddus you make.
2. Whole Wheat flour -> the chappati aata you get In Indian grocery stores.
3. These laddus will be very soft and delicate immediately after you make it. Let it rest for a while and firm up before you serve.
4. Make sure you are roasting the flour over medium or even medium-low heat. And stir constantly to avoid burning of the flour.
5. You can use a butter knife to scrape the mixture from your hand while making the laddus.
It is pretty windy in my part of the world today. The trees are shedding leaves and it just feels like the nature is celebrating too and showering us with yellow & red confetti. We will back in a few days with our Diwali special.
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Till we meet again…