As always,a sweet start for the new year and the new decade.Churmundo literally means Churma laddoo,ie laddoo made with atta/wheat flour.I’ve always been a lover of its cousin Besan laddoo and thought both were the same when I had it first.Boy,I was wrong.Churmundo is a totally different kind of laddoo,one which literally melts in your mouth.Or rather,powders in your mouth.
I’ve not always had success while making this laddoo.Maybe it was lack of practice or maybe I did it wrong.Few days back while ma-in-law was here,we did this together and I realized,the making of laddoos into round balls was the toughest thing…:).Rest of the method is Jujubi[non-Chennai-ites please excuse..this is a famous Rajni slang:)]
At the cost of sounding immodest,this laddoo won me second prize in a Cookery competition held at our colony as part of the Annual day celebrations..:)
Churmundo / Churma Laddoo
[Wheat flour Laddoo]
Atta/wheat flour – 2 cups
Sugar – 2 cups
Cardamom – 2-3 seeds[whole]
Ghee – 6 tbsps
Cashewnuts,raisins – a handful,fried in ghee[optional]
Powder the sugar along with the cardamom.
In a thick bottomed kadai,add 5 tbsp ghee and let it liquefy.
Add the atta and mix well-the mixture will start bubbling,keep stirring.
Roast the atta for 20-25 minutes on low flame stirring continuously.
Switch off the flame and add the powdered sugar.
[you could add the nuts at this point,if adding]
Melt the remaining 1 tbsp ghee and add it to the mix and make laddoos while the mix is still warm.