At midnight, on ashtami or the 8th day of krishnapaksha in the auspicious month of Shravana, lord Krishna was born… & to celebrate his birth, we perform the Krishna Janmashtami Pooja.
Traditionally as per the norms, all of lord Krishna’s favourite dishes are made & offered to the lord as a mark of reverence after performing the Pooja. Konkani GSBs will normally cook a mix veg dish (gajbaje) or a curry make of collocasia leaves (Alvati) along with rice, dal, fries & a sweet dish (prasadam) for the naivedya. A fast is observed & tulsi leaves are offered to the deity while chanting the VishnuSahastra naam. Only after midnight, the birth time of Lord Krishna, the naivedyam is offered & the fast is broken.
This is how Janmashtami pooja is done at my parent’s place. Traditionally, the prasadam for the lord, is either godu phovu (sweet flattened rice) or Panchkajayee. However today I am sharing with you the recipe of Churmundo or Aate Besan ka Laddoo that I had prepared during Janmashtami.
It’s an easy recipe, that can be made with ingredients easily available in one’s pantry.
What you need is …
Janmashtami special Churmundu /Aate Besan ka Laddoo‘
- 1 cup whole wheat flour (gehu ka aata)
- 1/4 cup gram flour (besan)
- 1/2 cup ghee
- 1 cup sugar, powdered
- 10-15 roughly crushed roasted almonds & cashews
- 10-15 raisins
- 1/4 teaspoon cardamom powder
In a heavy bottom wok, dry roast the gram flour for about 7 mins.
To that add wheat flour, roast on low medium heat until lightly browned. This should take about 10-15 minutes. Keep stirring continuously to avoid the flour from burning.
Add roasted almonds, cashews and raisins, roast for about 3 more minutes. Its important to keep stirring continuously, to roast evenly.
Add ghee and keep roasting, keep stirring continuously, atta will be light brown and will have sweet aroma of roasting. This should take about 4-5 minutes.
Turn off the heat and transfer the mixture to another bowl.
Wait until mix is lightly warm add sugar and cardamom powder. Mix well until sugar is incorporated nicely.
To make the ladoos, grease your palms with a little ghee, take about 2 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
- Make sure that the flour is nicely roasted & cooked evenly. The rawness should go completely & at the same time the flour should not burn.
- Do not change the proportions of the ingredients. It might get difficult to bind the laddoos.
- Make the laddoos when the flour mixture is warm, once cooled the laddoos won’t bind well.