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Murmura LadooThey're crunchy, crisp, light, delicious and most of all - easy. Prepared with puffed rice, Murmura Laddus are readied within minutes.

  • 3 cups murmura/puffed rice, 60 grams (i have used puffed rice murmura here and not puffed flattened rice) 
  • ½ cup packed grated/powdered jaggery, 120 grams 
  • ¼ cup roasted gram/bhuna hua chana, 25 grams 
  • ¼ teaspoon cardamom powder 
  • 4 tablespoons of water
  • first grate/powder the jaggery, powder the cardamom and keep them ready.
  • keep your pans ready. this will make the process super simple. i used one pot to melt the jaggery, drained the cleaned jaggery into another pot. two separate pans - one to dry roast the murmura/puffed rice, another to heat the cleaned jaggery and making ladoos. (instead you can use the same pan to roast and later to heat jaggery) keep a small bowl of water ready. this is for checking the thickness of the syrup.
  • now, on medium heat dry roast 3 cups of murmura/puffed rice for 1 to 2 minutes, so that it crisps up. keep this aside or transfer to another bowl.
  • to a separate pot, add ½ cup of grated/powdered jaggery and 4 tablespoons of water.
  • heat this until with constant stirring all the jaggery melts and gets mixed with the water. turn off the heat.
  • now, pass the melted jaggery through a sieve to remove impurities. collect the clean melted jaggery in another pot/container.
  • now, pour this clean jaggery mixture into a pan and heat. keep stirring the mixture.
  • add cardamom powder and continue to stir.
  • after a couple of minutes, if you hold up the ladle with drops of the syrup falling back into the pan, the last drop should form a sort of string as it falls. keep checking the thickness as the syrup heats.
  • to ascertain the thickness of the syrup, add a couple of drops into a bowl of water. the droplets should not dissolve into the water.
  • you should be able to pick up the drop which will form a soft pliable ball. this is the right consistency.
  • now, pour this prepared syrup into the murmura/puffed rice. (instead you can reduce the heat and add murmura/puffed rice into the prepared syrup.
  • add roasted gram, mix everything very well using a spatula.
  • the ladoos have to be prepared when the mixture is still hot, otherwise the mixture will harden and making ladoos will be difficult.
  • wet your palms slightly with water, pick up a portion of the prepared mixture and form ladoos by pressing gently between your palms and giving it a spherical shape.
  • prepare ladoos with the rest of the mixture in the same manner.
  • if towards the end the mixture becomes too hard, put the pan back on gentle heat for a few seconds. this will loosen the mixture allowing ladoo formation.
  • serve murmura ladoos as offering to god or serve as a snack.

Not reviewed yet

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