Sabudana Churmundo ......... A Very delicious Laddoo / Choormundo / Wheat Ladoo / Churma Ladoo with the addition of Sabudana / Tapioca Pearls .......... prepared by my Dear Mom and Me .........
Mom’s are always experts and I am sure all of you will agree with me on this one. My Mom is no different. She is a expert at cooking, even at the age of 83yrs she is perfect in her cooking skills. Give her any recipe, she will adapt it to suite our taste and make it tastier. She has a great skill and is always enthusiastic of learning new dishes too. Watches cookery show on TV keenly too. This laddoo was done by her with my assistance only. So the credit for this one goes exclusively to my Mom. Thanks Mom for the wonderful laddoos.
I have already posted 2-3 types of choormundos prepared before. This one in similar and differs only by addition of Sabudana / Tapioca pearls. Lots of sabudana were lying at home and when I mentioned it Mom who had come over, she said I could use it in preparing churmundo, which was really new to me. In order to learn this method from her, I immediately agreed and went ahead to prepare these lovely laddoos. Well my Mom being an expert just brushed me aside and insisted on preparing it herself with only my help / assistance. Its a perfect laddoo prepared by her and tasted simply yummy. May be she added a good dosage of love into it too. Mom's are the best gift God has given us. Love their dedication at anything they do. So here are the lovely Sabudana Churmundos prepared by my Mom for all of you.
Heat 2-3 tblsp of ghee in a thick bottomed kadai, when the ghee melts add in 2 cups of sabudana and fry on medium heat till the colour changes slightly and they become crisp.
Keep checking the heat or else the sabudana may get burnt. Remove in a large plate and spread it evenly. Let it cool completely.
Once the sabudana has cooled off completely, put it in a mixer grinder and grind to a smooth powder. Remove and keep this aside.
In the same kadai add 1.5 cups of ghee and keep it on heat, once the ghee has melted, lower the heat and add in 2-3 heaped tablespoons of besan / bengal gram flour and fry till the colour changes a bit and the rawness of the besan goes. It will take a good 10-15 minutes.
Now add 1.5 cups of rava (Bombay rava NOT chiroti rava) and further fry on medium heat till the rava is fried to light brown colour and the rava is cooked a little bit. You will know it when a nice aroma fills the kitchen.
Now add in 4 cups of wheat flour / atta and mix well.
Keep the heat low and mix till the flour has mixed in well. If at this stage you find the churmundo atta too dry you can add in half a cup of hot melted ghee and mix the mixture well.
I have however added only ¼ th cup of melted ghee, you may add more of ghee if needed.
Once the colour of the wheat also changes a bit add in the powdered sabudana and ½ cup of raisins / dried grapes. Mix well for about 3-4 minutes on low heat and remove from fire.
Add 1 tsp of cardamom powder and 1.5 – 2 cups of sugar powder and mix well. All the ingredients should be evenly mixed. Addition of sugar powder is exclusively on individual taste. You can cut down or add more as per your taste. Also see to it that the sugar powder is sieved and smooth and there are no lumps whatsoever.
Once the mixture has cooled down a bit, but still warm, bind the mixture into laddoos of even size. Take about 2 tablespoon mixture in hand and press evenly to bind into round laddoos. You can watch the process in any you tube if you are not familiar with the binding of laddoo procedure.
This yields about 70-80 medium sized laddoos. These will remain good for about 3 weeks at room temperature and for a month in fridge. Sabudana Choormundo is ready. Children simply love these laddoos so go ahead and prepare them and enjoy with family and friends.
** Note : You can always add hot melted ghee at later on stage if you find the binding of the laddoos still difficult. Addition of ghee helps in binding of laddoos easier. Once you get the knack of binding the laddoos, you can slowly decrease the amount of ghee as and when you prepare at later on dates.