"Multigrain Dry Fruit Churmundo/Laddoo" ... Shravana masa almost comes to an end ... This was my Naivedyam for today choodi pooja ... Just roasted and powdered some grains~dry fruits and then added in sugar powder and little bit of ghee and rolled into laddoos ... Yumz .....
** These churmundos were prepared in a hurry with just about whatever I could find. I had some roasted and powdered ingredients in my kitchen, to them I added in some more and then added on sugar powder etc. and made into laddoos. So there is frankly no measurement as such to this laddoo. I am giving all the ingredients that have been added into the making of these laddos. You can add them on in your own proportions. I am sharing a rough proportion, which is fine if you follow as for these laddoos what counts most is the addition of sugar powder as it should not be too sweet and the ghee. Too much of ghee does not hold the laddoo in place and becomes too soft and crumbles. Same is the problem if the ghee is less too. So right consistency is important, however a teaspoon more can be added if you are not able to bind it properly. Binding of the laddoo in a slightly drier texture comes only with practice. My Mother binds it with less ghee compared to me and the ones she makes look absolutely stunning. I am yet to reach that level as it needs practice and for practice you need to do them often and if you do them you have finish them. In my home somehow we are not into much sweet dishes, though I prepare them often as I am particular about Naivedyams. So today being the last Friday of Shravana Masa during which month we Konkani Saraswat married women have choodi poojan on all Fridays and Sunday. Today the same comes to an end for this year. So prepared these churmundos in a hurry.
** Here is the very simple recipe to "Multigrain Dry Fruit Churmundo/Laddoo" … My Style ….
** Ingredients :
Chana Dal / Bengal Gram Dal :1 cup
Wheat Flour : ½ cup
Flax Seed / Alsi : ¼ cup
Desiccated coconut / kopra : 1 cup
Oats : 2 cups
Nachani / Finger Millet / Ragi Powder : ½ cup
Dry Fruit Powder : ½ cup (Almonds/Pista/Cashew Nuts/Walnuts)
Cardamom Powder : ½ tsp
Fennel Seeds/Badisep/Saunf Powder : ½ tsp
Sugar powder : 1.5 to 2 cups
Saffron / Kesar : a large pinch.
Nutmeg/Jaiphal Powder : a large pinch
Ghee : ½ cup melted.
** Roast either in a pan or in microwave chana dal, flax seeds, separately and grind them into a fine powder in a mixer grinder, Keep this ready aside.
** Roast either in a pan or in microwave the dry fruits and also grind them into a semi coarse powder in a mixer grinder. To this add in the cardamom powder, fennel powder, saffron and nutmeg powder and further grind or pulse till all have mixed well. Keep this ready aside.
** Roast either in a pan or in microwave the desiccated coconut for just a few minutes. It has just to be warmed. Do not make it brown. Also roast roast either in a pan or in microwave the oats again just to warm it and put it also into the mixer grinder. Now grind both the coconut and the oats together to a fine powder. Keep this also ready aside.
** In a thick bottomed pan add in about half of the melted ghee, say ¼ th cup only and add in the wheat flour and the nachani flour. Fry on low heat for 5 to 7 minutes. Now add in all the above powdered ingredients and mix well. See to it that all the ingredients are just warm and not burnt or too hot. Remove from fire and mix in the sugar powder. Again, check and add that much sugar powder how much is necessary and upto your liking.
** Mix in all the ingredients together in a less pressured kneading method. This helps the ghee to get combined with all the ingredients properly and also soften it to binding consistency. Take about a tablespoon full off the mixture and try making it into a ball in your palm well similar to binding of churmundo. If the laddoo cracks and cannot be bound, ie if you find the mixture too dry, then add in a little bit of the melted ghee and mix well and proceed as mentioned above.
** Note : Do not add all the melted ghee in one go as it should not be more nor less in case of forming the laddoo. Too much of ghee does not hold the laddoo in place and becomes too soft and crumbles. Same is the problem if the ghee is less too. So right consistency is important, however a teaspoon more can be added if you are not able to bind it properly. Binding of the laddoo in a slightly drier texture comes only with practice.
** Bind all the laddoos / churmundo into desired size and put them on a tray and allow to dry for some time. Say about 20 minutes. You can then store it in an air tight container and put it in fridge if need be. You can also store it at room temperature for a few days without problem. But if the place where you stay has higher humidity levels, then it is always better to either store them in a cool place or in fridge for longer shelf life. I store them for a few days at room temperature and if I find that they have not been emptied, then I shift them to fridge so that I need not have to worry about the same.
** "Multigrain Dry Fruit Churmundo/Laddoo" are done and ready to offered as Naivedyam to God and thereby distributed among family and friends. You can prepare these during anytime time of the year as and when you desire if you love relish ladddd. Children love to have these laddoos and always crave for more. These are healthier version of the churmundo, as they have lots of oats and dry fruits added which is very beneficial to health.
** I know there aren’t much of laddoo recipes in my Blog, but I will try my level best to include as many as possible henceforth. Sweets are something relished by younger generation with glee while the older ones try to avoid them for health reasons. Do try this healthier version churmundo, as they are not only soft but all full of goodness which is necessary for both young and old alike. I am sharing the link of another churmundo recipe below, which is my Mothers signature dish and tastes simply awesome. Do try out the same too til I post some more new combos of laddoos.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
No comments:
Post a Comment
Thanks.