Today's recipe brings back lots of childhood memories, where these delicious crispy Ladoos were sold in 25ps/pc. On the Sunday Winter mornings, we kids used to wait for the street vendors call selling "ମୁଢି ମୁଆଁ/Puffed Rice Balls/Murmura Ladoo".
These crunchy, tasty sweet balls are Makar Sankranti/Lohri special Delicacy, though it doesn't need any special occasion to have. They are easy to prepare at home with just 3 ingredients, readily available and loved by everyone, specially kids. They can be made in bulk and stored in an airtight container for almost 3-4 weeks.
Ingredients :
- 3 cups Murmura / Puffed Rice
- 1 cup Jaggery / Gud
- 1 tsp Ghee
Recipe Details :
✓ Heat a kadai and dry roast the Murmura in medium flame for 2-3 mins, so that it turns crispy. Keep stirring so that it doesn't burn. After 2-3 mins transfer them to another pot.
✓ In the same kadai, add ghee and let it melt.
✓ Keeping the flame low, Add Jaggery/Gud now to the kadai. Keep stirring continuously, jaggery starts to melt.
✓ Keeping the flame low, keep stirring further till they become more thicker and bubble starts to form.
✓ There's a trick to know the perfect consistency of Jaggery, which is most important. In a bowl of water, drop a little jaggery, if it doesn't dissolve and forms a hard substance, then it's at perfect consistency.
✓ Add dry roasted puffed rice now to it. Stir and mix gently, so that the Murmura doesn't break or mash. Make sure all of these are coated really well. Switch of the flame.
✓ Grease your palm with cold water. While the Murmura is warm, take a small portion of it and start making balls/ladoo of your desired size.
✓ Let them cool down and turns crisp. Murmura Ladoo/ Puffed Rice Balls are ready.
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