Churmmundo, one of the favourite sweet delicacies of GSB cuisine. But today am going to share a different, but traditional and age-old recipe of churmmundo which I learnt from my mother-in-law. In our usual version of churmmundo we roast the wheat flour in ghee and prepare the laddus. But in this version we knead the wheat flour and roll thick puries out of it. Later we deep fry them and powder the puries. Its similar to the Rajasthani style Churmma laddus.
This version maybe hectic but yet it’s worth your whole effort. Its time consuming but still we love this version more.

Ingredients :–

1. Aata/ Wheat Flour – 1/2 kg
2. Sugar – 1/2 kg
3. Vanaspati – 400 gm
4. Ghee – 150 gm
5. Cardamom – 8-10 nos.

Method :–

• Knead the Aatta adding sufficient water to a stiff dough.Now take large lemon sized balls out of it.

Roll it to thick discs with size as that of normal puris. Prick the puris with a fork. This will help the puris to remain flat without getting puffed up.

• Now heat the Vanaspati.
• Deep fry the rolled discs strictly in low flame.
• They should be very crispy from outside and well-cooked from inside.
• They should turn deep brown in colour. Each batch may take 15 to 20 mins to reach that perfect stage of frying.

• Let them cool down a bit. Now powder them finely in a mixer jar.
• Powder the sugar adding cardamom to a fine powder.

• Mix both the powders well.
• Now heat ghee. Let it melt.

Pour hot ghee little by little and start making churmmundos.