Goan Churmundo

Make the Jaggery Syrup

• In a heavy-bottomed pan, combine the grated jaggery, water, and 1 tablespoon of ghee.
• Place the pan on medium heat and stir continuously until the jaggery completely dissolves.
• Bring the syrup to a vigorous boil and cook for 5-7 minutes, stirring occasionally, until it reaches the 'soft ball stage'.
• To test for the correct stage, drop a tiny bit of syrup into a small bowl of cold water. It should immediately form a soft, pliable ball that you can press between your fingers. If it dissolves or is stringy, cook for another 30-60 seconds and test again.

Combine the Ingredients

• Once the syrup reaches the soft ball stage, immediately turn off the heat.
• Quickly stir in the grated coconut, cardamom powder, and salt until well combined.
• Carefully pour this hot jaggery mixture all over the puffed rice in the mixing bowl.
• Using a sturdy spatula, mix rapidly and thoroughly to ensure every grain of puffed rice is evenly coated.

Shape the Ladoos

• Let the mixture cool for only 1-2 minutes. It needs to be cool enough to handle but still very warm and sticky.
• Grease your palms generously with the remaining ghee.
• Scoop a portion of the mixture (about 2-3 tablespoons) and press it firmly between your palms, rolling and shaping it into a tight, round ladoo.
• Work very quickly, as the mixture will harden as it cools, making it difficult to shape.

Cool and Store

• Place the finished ladoos on a greased plate or a tray lined with parchment paper to prevent sticking.
• Allow them to cool completely at room temperature for at least an hour. They will become firm and set.
• Once cooled, store the Goan Churmundo in an airtight container. They will stay fresh for up to two weeks.