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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat cow ghee in a heavy-bottomed pan. Add the Bombay rawa and roast until it becomes translucent.
Add the whole wheat flour and roast on low flame for about 30 minutes, stirring continuously until the flour turns light brown and releases a roasted aroma.
Transfer the mixture to a broad plate and allow it to cool slightly until it becomes grainy and slightly sticky.
Add chironji to the mixture.
Grind the sugar and cardamom seeds together into a fine powder.
When the wheat mixture is still very warm, add the powdered sugar and mix thoroughly with your fingers, breaking up any lumps.
Take small portions and shape them into ladoos while the mixture is warm.
Garnish each ladoo with a tulsi/basil leaf and offer it to Lord Krishna on Janmashtami.
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Don't let the roasted wheat mixture cool completely before adding the sugar, as the warmth helps the sugar blend evenly and makes ladoo shaping easier.
Roast wheat flour really well to bind the ladoos.
The measurements mentioned are accurate for well defined texture of Churmundo.
These ladoos remain fresh for upto a month in an air tight container.
Can I use a different type of ghee?
Yes, you can use any ghee, but cow ghee is traditional for this recipe.
What is the purpose of roasting the flour?
Roasting the flour enhances its flavor and gives the ladoos a beautiful aroma.
Can I substitute chironji with another nut?
Yes, you can use cashews or almonds if chironji is unavailable.
Why is it important to shape the ladoos while warm?
Shaping the ladoos while warm ensures they hold together properly.
Is it necessary to offer the ladoos with basil leaves?
Offering with basil leaves is traditional, but you can skip it if you prefer.
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