“Naivedyam : Churmundo (Choormundo/ Ladoo) prepared with Putani (Roasted Black Bengal Gram)- Melon Seeds (Magaj Beej)- Coconut (Desiccated)” … I, always try to change prasadams from standard routine ones to bring in some change, also panchkadayi/ godu povu was prepared several times over last few months … here is a delicious churmundo with added benefits of healthy melon seeds … Yummilicious ….
** I have often mentioned that it’s God’s Grace that always makes the impossible turn into something possible. I was not at all prepared to prepare something like churmundo today as Naivedyam for Tulsi Vivah Puja/ Pooja as the last few months have made me realize that I am loosing tract on food habits and going slightly overboard. I guess all bloggers out there will agree with me when I say that when the bug of blogging catches on, we can’t think anything beyond that and all the time food makes the rounds in our brains.
** Next what??? Is always the question that crops in our mind and I am not different. Last few months, I took it a little bit low so that I could think over the matter and I did. Our Konkani Saraswat Cuisine I found as I browsed through various recipes is the best with the only hitch being it is slightly on the heavier side meaning a little bit of more calories and slightly nutrient deficient which could very well be rectified. Over the years things have changed and coz of network we now come to know the nutrient value of each ingredient.
** Added bonus is the advice that keep popping up on our feeds be it Instagram or Facebook. Recently even news channels have started programs bringing in medical fraternity to give us sound advice. While I agree that most of them are just not feasible to be followed by normal people, but 80% can be done so giving small changes in our own normal food habits. That is what I intent to do in my home, by taking one-step at a time. I believe if you try to completely change over neither will the body accept it nor will it succeed.
** I have started with sun-dried seeds for quite some time now as they are full of health benefits having excellent sources of proteins, vitamins etc. I strongly feel it’s high time we introduced them in some way into our own GSB Konkani Saraswat Cuisine so that we can increase their nutrient value while keeping basics intact. That way we get to relish our own dishes but with increased benefits while we do not deviate from the dishes completely. This will not only make a lot of changes in our lifestyle but will keep us satisfied and grounded too.
** All types of seeds, be it melon, pumpkin etc. are now easily available in market or online. The nuts and other varieties available are so huge that you will love experimenting with them and having something different to relish each time. Melon seeds are very versatile and can be included in many ways, like roasting and relishing them as it is or adding them as garnishes, into drinks, chivda, chikki, ladoos, etc. etc. endless list. You will find a few recipe using them in my Blog already posted while many to follow on soon, so keep a checkout.
** Here is my very own recipe for " Churmundo (Choormundo/ Ladoo) prepared with Putani (Roasted Black Bengal Gram)- Melon Seeds (Magaj Beej)- Coconut (Desiccated)” … which I tried today as Naivedyam for Tulsi Vivah Puja, giving a twist to the traditional Churmundo's by adding on melon seeds to make them healthier …
** Ingredients:
Putani/ Roasted Black Bengal Gram : 2 cups
Melon Seeds/ Magaj Beej : 1 cup
Desiccated Coconut/ Kobre : 1 cup
Boora Shakkar/ Sugar Powder/ Sakkre Pitti : 1- 1.5 cups
Ghee/ Toop : ¾ to 1 cup (melted)
Cardamom/ Ellaichi/ Yellu Powder : ¼ tsp.
** Roast melon seeds on thick bottomed kadai till it changes slightly in color. Do not turn it brown. Remove, let it cool and then grind to powder in a mixer grinder keeping aside a handful roasted melon seeds to top on the ladoos.
** Remember to not grind the melon seeds into fine powder but keep the consistency to that of fine rava (chiroti rava), this gives the churmundo a better texture on finishing. Remove and put this into a wide stainless steel bowl/ taat and keep it aside.
** In the same kadai add in the putani and roast on medium to low flame till you get a nice aroma. This will take about 10 minute, but be careful again to not roast it brown. Add in the desiccated coconut and continue to fry together for another 3-4 minutes.
** Once you get a nice aroma when doing so, it indicates it is done. Remove, cool, then grind to a fine powder. Remember this powder should be ground fine as there should not be any pieces of putani left or else when eating the ladoo it turns distasteful.
** Heat ghee (just melted), remove about ½ cup and keep at aside to be added on later only if necessary. Keeping the heat low, add in the powdered putani, desiccated coconut, melon seeds and fry just for few minutes, so that they are all mixed and just warm enough.
** Remove from fire and add in the boora shakkar and mix well. The mixture should be just warm and not hot or the sugar will begin to melt, so be careful, do not fry powdered mixture in ghee too hot, or browned, this is very important to get correct churmundo.
** Note : You can add in powdered/ grated jaggery (goda) too, which is a much healthier option, but I used boora shakkar as it enhances the taste of ladoos and I prefer it.
** Add in cardamom powder, mix all the ingredients well, kneading it slightly so that the ghee and sugar get mixed well and turn softer. Check out by taking a lump in hand and pressing the same to see if you can form a round laddoo/ churmundo.
** If the shape does not hold and the ladoo shape is not formed, it means it may need a little bit more of ghee, add in few teaspoons and mix well and once again check the same. Do not add in all ghee, but only that much how much is necessary to hold the ladoo shape.
** Grease palms with a little bit of melted ghee and start binding the ladoos taking about 2 tblsp of mixture in hand by pressing it firmly but gently and giving it a rolling to form a ball shape. Keep it aside on plate and continue with the remaining mixture till done.
** Press one or two pieces of roasted and kept aside melon seeds on each laddo (Optional) and leave it on open for about an hour to settle well. The ghee gets absorbed well into the ladoo, and will dry up a bit and be firm and you can store them now in airtight tin.
** "Churmundo (Choormundo/ Ladoo) prepared with Putani (Roasted Black Bengal Gram)- Melon Seeds (Magaj Beej)- Coconut (Desiccated)” are done and ready to offered as Naivedyam to God and there by served to family and friends. I prepared these on the occasion of Tulsi Vivah Pooja, however you can prepare them anytime.
** Always make a habit of preparing traditional dishes on festive occasions, that way the habit of preparing them remains and gets continued over generations. There is nothing much tastier, healthier and appealing than our own traditional Indian dishes that we should continue with preparing so that it is not lost forever.
** Note : It takes a little bit of practice to be able to bind ladoos a bit dryer ie with less quantity of ghee. So if you find the mixture too dry and are not able to bind the ladoos you can add some hot thinned ghee and mix well. This will help in binding of the laddoos.
** Note : I repeat, do not roast any of the above said ingredients to brown or let the get burnt. We need them to just roast till you get a lovely aroma and turn slightly brown in color that’s all otherwise the taste is lost especially with coconut, so be careful.
** I have prepared a few varieties of Churmundo before and posted in the blog to which I am sharing a common link. It includes the traditional way my mom prepares too, do browse through the same, they are all delicious in taste and tried many times in my kitchen …
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