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Delicious wheat flour laddu or Churmundo is a gem from the Konkani cuisine. They are unique, delicate and of course, tasty.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 20 -25
Calories 2400 kcal


  • 1.5 cups whole wheat flour
  • 1 cup sugar
  • ½ 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 raisins (separately) for a couple of minutes and remove from heat. Keep them aside.
  • Add the whole wheat flour to the same saucepan 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 some time.
  • 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 depends 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.
6. Edit 11/14/2020: Sometimes depending on the dryness of the flour, it might tricky to bind the laddus. Add about 1-2 tablespoons of additional ghee to bind the laddus. You can also sprinkle a little milk which helps in binding the laddus together. If you use milk to help in biding the laddus, save them in the refrigerator.