Wheat Flour Ladoos (Pitta Undo, Atta Laddos, Churmundo)
Ladoos are a popular Indian dessert that is made by rolling dough into balls and then frying them in ghee or oil. This process gives the ladoos their signature golden color, crisp texture, and rich flavor.
The churmundo with jaggery is a traditional Indian dessert that is made from wheat flour, sugar and ghee.
Ladoos, also known as laddu, are sweets that are formed like balls. These wheat flour ladoos, known as pitta undo in Konkani, are lovely and delicious, and have been a childhood favorite of mine. They’re fantastic. 🙂 I eat around ten of these in a row. 😉 Yes, I am a sucker for sweets. My husband like these ladoos as well. If you don’t eat these ladoos lightly and delicately, they’ll explode in your mouth. They’re very delicate and kind. Wheat flour is cooked in ghee, combined with powdered sugar, and formed into ladoos with cardamom powder, raisins, and roasted cashews.
Making them into ladoos with your hands is the most challenging step. That’s not simple at all. Because the dough is extremely fluid and does not readily bond together, it takes a lot of practice. So, when my husband was ten years old, he developed a strategy. Isn’t it incredible? I didn’t begin cooking until I was 24 years old. (Yeah, these days it’s all about the females… 🙂 ) He makes chakulis using a chakuli maker, which is really a presser. Fill them with fried dough and press firmly to form round cylinders. Depending on how thick you want your ladoo barfi, adjust the amount of dough you use. The more dough you use, the thicker your barfi will become. Keep a cashew, nut, or raisin in the center of the dough before pressing, and they’ll be embedded in your barfi. If you attempt this recipe but are unable to create ladoos, you may utilize my husband’s idea to make adorable cylinders instead. It’s worth giving it a go.
1 cup flour made from whole wheat a quarter cup of sugar a half-cup of ghee 1 teaspoon powdered cardamom two teaspoons raisins (optional) 2 tblsp. cashew butter (optional)
Method of Preparation:
Add ghee to a heavy-bottomed pan and heat it up.
When the ghee has melted, add the wheat flour and stir well.
On a medium heat, roast the flour, stirring and sauteing constantly.
Roast the wheat flour until the color changes and it takes on a toasted look. That’s when the fragrance of toasted wheat flour and ghee fills the room.
Remove the pan from the heat and allow it to cool fully.
Meanwhile, crush the sugar into a fine powder.
When the roasted flour has cooled fully, combine it with the powdered sugar, cardamom powder, raisins, and chopped nuts.
You may use whatever nuts you like. Only raisins and roasted cashews are typically used. Even without the raisins and nuts, or just the raisins, they’re delicious.
Sugar may be adjusted to get the desired sweetness.
Heat a frying pan with the ghee and cashews, and roast until the nuts begin to brown. The fragrance of roasted cashews is irresistible. It’s even possible to roast them in the oven.
Mix in the roasted cashews well with the flour mixture.
With your hand, roll a handful of the mixture into tiny, round, lemon-sized balls.
When rolling them into balls, don’t use too much pressure. To keep the ladoos intact, apply gentle pressure.
If the laddus do not retain their form, add additional ghee to the mixture and stir again.
If this is too much trouble, just pour the mixture into a chakuli maker and press it onto a plate before serving.
Look here for more Konkani desserts and sweets recipes.
Tags: Ganesh Chaturthi, Sweets, Ladoos, Laddu, Indian sweets, Konkani sweets, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore cuisine, Konkani cuisine
Ladoos are a popular Indian sweet. They are made with wheat flour and ghee, or clarified butter. Konkani sweets are made with chickpea flour instead of wheat flour. Chickpea flour is also used in the famous Pitta Undo which is a savory fried bread that is eaten for breakfast or as an afternoon snack. Reference: konkani sweets.
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