Ganva(konkani) or Genhu(hindi) (I donno how to write down the pronunciation of ‘n’ in Ganvu/Genhu, hope all my Indian friends know how to say this word) means wheat. GuLi is laddu in Konkani. This sweet is called ‘Chirmund’ in South Kanara.
‘Ganva laddu’ is the most famous sweet in North Kanara. If you go to any house, you will find this. It remains good for a long time. So people make them and store for months.
These laddus are very fragile, so they tend to break easily while eating. Also, do not eat them in a hurry, you might choke because they get struck easily in the throat if tried eating very fast. But still, once you eat them, I am sure you cannot stop it, they are very very tasty and healthy too.
Wheat flour laddu (Ganva guLi/Chirmund)
- 1 cup wheat flour
- 3/4 cup powdered sugar
- 1/2 tea spn cardamom powder
- 2 cloves
- 1/2 cup approx ghee
- 1 tea spn raisins dry grapes
- Heat a tea spn of ghee and fry cloves.
- Add wheat flour and fry on a very low flame for around 10min, till you get the aroma.
- Now add sugar and fry for 5min.
- Add cardamom and raisins.
- Now add the remaining ghee, cool it a bit. Do not cool completely, laddu should be made when the mixture is still hot.
- Make laddus. They tend to break in hand. It requires a bit of patience to bind these laddus, atleast for the first time.
- Add more ghee, if you find it difficult to bind into laddu.
- Store in air tight container after cooling the laddus to room temperature.