Churmi Laddoo / Churmundo / Atta ladoo

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26-9-2008-055

Churmi Laddoo / Churmundo 

How long it takes: 1 hour

Number of servings: 18-20

About Churmi Laddoo:

Each of us love at least one type of Laddoo. It is prepared for pretty much any all ceremonies – be it weddings, engagements, house warmings, thread ceremony or for god/goddess specific poojas. And yes, certainly for Diwali and Ganesh Chathurti and other regional festivals.

Churmi is the Gujrati word for Wheat powder. Churmi laddu is very simple and easily prepared at home. All you need is some branded wheat atta, powdered sugar and pure ghee. And some resins and cardamom.

What you need to have:

Wheat atta(Branded) – 3 and 1/2 cups

Pure ghee – 1 cup

Powdered sugar – 2 and 3/4 cups

Cardamom – 10-15

Some Kishmish

26-9-2008-0461 Ingredients of Churmundo

What you do with what you have:

1. Place a broad based vessel on the flame and warm up sugar on low flame for about 8-10 minutes, or until the sugar granules shine and just start to crystalize .(Do not allow it to liquify/ caramalise. ( Be careful!!!!)

2. Add cardamom to the warm sugar and switch off the flame and is as shown in the image below.

Warmed up sugar granules with cardamom

3. Take ghee in a vessel on the flame and allow to liquefy. When done, add the required quantity of atta and roast on low/medium flame for about 20-25 minutes while stirring continuously. As you begin to get a pleasant aroma, switch off and allow to cool and the fried atta with ghee is as shown in the image below.

26-9-2008-0481

Fried Atta in ghee on cooling

4. Powder sugar to a fine consistency and mix it to fried atta and is as shown in the image below.

26-9-2008-0503 Fried Atta mixed with powdered sugar

5. Tie laddus of required size just adding one or two kishmish (raisins) for each laddo and is as shown in the image below.

Store in air tight containers, that way they tend to remain fresh for about 15 days.

What they look like:

26-9-2008-055 Ready to serve Churmundo

Note: Please make sure you do not roast the wheat powder (atta) on high flame. If burnt, laddoos will turn bitter. The reason for warming sugar granules is that adding ready-made sugar powder make the laddoos brittle. They are likely to crush into pieces even before they are halfway into your mouth. Warming the sugar helps the laddoos remain firm. I always use branded atta like the Pilsberry or the Ashirwad, since they are fine in their consistency and also very good in quality.

How long it takes: 1 hour

Number of servings: 18-20

10 thoughts on “Churmi Laddoo / Churmundo / Atta ladoo

    Besan-Atta-Rava Laddu « The Indian Food Court said:
    February 25, 2008 at 7:48 am

    […] is the common item for weddings, house warmings and such. I have already put up Wheat atta laddu (Churmi laddu) in my earlier posting for Diwali. This laddu whose recipe I borrowed from my mom is […]

    […] See my previous posts on Besan Atta-Rava Laddoo and Churmi Laddoo […]

    Tejashree Sangoi said:
    January 8, 2011 at 8:57 pm

    Hi Mrs. Rao , I’m a cookery lover and every time I’m looking forward to make something new for my family . Your blog has simple but amazing presentation of recipes ,which can be done easily. I tried your muli paratha with little addition of sugar . It turned out very good . I request you to add more dosa recipes n would want to learn the red coconut chutney which they serve in restaurants .

      prathibalrao responded:
      January 9, 2011 at 2:28 pm

      Hi Tejashree Sangoi,

      Thanx a lot 4 ur feed back. I have already put up ur favorite red chutney for Masala dosa for which the link is https://cuisineindia.wordpress.com/2008/01/17 Masala dosa. Thanx once again . Please pass on da link 2 ur friends.

    Tejashree Sangoi said:
    January 12, 2011 at 7:52 pm

    Thanks Mrs. Rao , your recipe for garlic chutney is so simple yet very tasty . I tried your recipe of aloo capsicum masala and it is so fast to cook . Thanks once again🙂

    Nagashree said:
    January 13, 2011 at 8:36 am

    Hello Madam,

    Is it same as Gulpavate what we make?

    Regards,
    Nagashree

      prathibalrao responded:
      January 14, 2011 at 10:40 pm

      Hi,

      I actually didn’t get you at all. I do not know what is” Gulpavate” at all ??????

    nagashree said:
    January 28, 2011 at 10:27 am

    Gulpavate, is a tamil word… It is ‘vunde’ made out of wheat floor… It is also known as ‘Gulpapdi’ in north karnataka i think…

      prathibalrao responded:
      January 28, 2011 at 5:45 pm

      Hi Nagashree,

      Have you seen the ingredients and the method of preparation etc.., In Andhra people prepare this wheat atta laddoo with Jaggery .One more thing i have not heard of the word “Gulpavate”

    […] I feel honored that some of the photographs from this blog showing classic Konkani recipes (Khotto, Churmi Laddoo/Churmundo and Chana Gashi) have been featured in the video. Thanks again to Mr. Dinkar, one of the blog […]

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