Murmura Laddu Recipe | Puffed Rice Sweet Balls laddu

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Murmura laddu or puffed rice laddu is crispy laddu made of murmura or puffed rice and jaggery syrup. These quick and easy to make laddus are kid-friendly and can be prepared within a short duration of time. Though murmura or puffed rice does not contain any nutritional properties but very light on the stomach and easy to digest. Murmura laddu usually prepared on Makarsankranti but since very easy to make one can prepare any time throughout the year.

In the preparation of murmura laddu consistency of jaggery syrup is very important. My mother in law says that when you do consistency check then it should form a softball. If it is harder then making laddus will be difficult as jaggery will get harder very soon. If thinner than mixture will fall apart.

As soon as winter season starts we look forward to making til peanut chikki, nut chikki, gajar ka halwa, murmura laddu or we call it as moodi laddu (puffed rice balls). Also everywhere in the market vendors start selling these along with revri, gajak and many more.

You may also like a similar festival recipe

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How To Make Jaggery Syrup For Murmura Laddu?

Consistency Check: While preparing jaggery syrup place a bowl with water. Pour a few drops into the water, make a ball shape with your fingers in the water only. If this is a softball then consistency is perfect. In case drops are dissolving in water then cook for a few minutes. If it is forming a harder ball then adjust water and jaggery to make the syrup.

Murmura also called as moodi, lai, layiya and puffed rice in English. Market-bought puffed rice is a bit soggy. For that matter just dry roast them on low-medium heat for 5-6 minutes before adding jaggery syrup. Murmura laddu also known as pori urundai, puri unde recipe, becomes more crispy when completely at room temperature.

Murmura laddu is

• quick snack to make
• sugar-free & low in calorie
• kid-friendly

Moodi laddus are low-calorie snack which not only satisfies a sweet craving but also due to jaggery provides some nutrients to the body. I used organic jaggery to make these crunchy laddus. So let see how to make the murmura laddu or puffed rice sweet balls (moodi laddus).  

Murmura Laddu or Puffed Rice Sweet Balls

Ingredient                                            20 Laddu

200 Gram murmura or puffed rice
2 Cup Jaggery powder  (I used this brand)
1 Tsp cardamom powder
1 Cup roasted peanut (optional)
1/2 Cup water

How To Make Murmura Laddu or puffed rice ladoo

1. First of all dry roast the murmura or puffed rice. This helps to maintain the crispiness throughout the process.
2. Dry roast the peanut and let them cool completely. Rub their skin off and keep them ready.
3. Next, take a heavy bottomed kadhai, add jaggery powder and water. Heat on low flame till jaggery dissolves.
4. Once jaggery dissolves cook it on medium flame and lets it boil for few seconds.
5. Place a bowl filled with water to do the consistency check.  Once it started boiling do 2-3 times to check if syrup is ready.
6. Once syrup forms a softball in the water switch off the flame. Now jaggery syrup is ready to make laddus.
7. In a mixing bowl add murmura, cardamom powder, and peanuts.  Pour this jaggery syrup into the mixing bowl. It is very hot so handle carefully.
8. Laddus will take shape while the mixture is hot, else it will start falling apart.
9. Handle carefully now. Wet your palms with little water, take a portion of the mixture. Shape them in laddu by shaping in between your palms.
10. After a while, if mixture hardens then heat on low flame for a few seconds and repeat the same process of making laddus.
11. At room temperature, laddus will harden and crisper.
12. Serve murmura laddu or moodi laddus as offerings to GOD or as a snack. Enjoy.

Note

1. Jaggery syrup’s consistency is the key. Do the check before mixing the rest of the ingredients into it as mentioned. Check notes.
2. Let them cool down completely before storing.
3. Their shelf life is very good. You can store up to a month without any smell. My mother in law makes a big batch and we consume without any trouble.
4. Same way you can prepare peanut laddu roasted chana laddu and til laddu with the mentioned jaggery syrup consistency.
5. Consistency Check: While preparing jaggery syrup place a bowl with water. Pour a few drops into the water, make a ball shape with your fingers. If this is a softball then consistency is perfect. In case drops are dissolving in water then cook for a few minutes. If it is forming a harder ball then adjust water and jaggery to make the syrup.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

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Murmura Laddu Recipe | Puffed Rice Sweet Balls laddu

Murmura laddu or puffed rice laddu is crispy laddu made of murmura or puffed rice and jaggery syrup. These quick and easy to make laddus are kid-friendly and can be prepared within a short duration of time. Though murmura or puffed rice does not contain any nutritional properties but very light on the stomach and easy to digest. Murmura laddu usually prepared on Makarsankranti but since very easy to make one can prepare any time throughout the year.

Course Snack

Cuisine Indian

Keyword Festival Recipe, how to make murmura laddu, how to make puffed rice ladoo, Kids Recipe, Kids-friendly Recipe, Makarsankranti Recipe, moodi ladoo, Murmura Laddu, pori urundai recipe, Puffed Rice Laddu, puffed rice ladoo, puri unde recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 20 Laddus

Author code2cook

Ingredients

• 200 Gram murmura or puffed rice
• 2 Cup Jaggery powder
• 1 Tsp cardamom powder (optional)
• 1 Cup roasted peanut (optional)
• 1/2 Cup water

Instructions

• First of all dry roast the murmura or puffed rice. This helps to maintain the crispiness throughout the process.
• Dry roast the peanut and let them cool completely. Rub their skin off and keep them ready.
• Next, take a heavy bottomed kadhai and add jaggery powder and water. Heat on low flame first till jaggery dissolves.
• Once jaggery dissolves cook it on medium flame and lets it boil.
• Place a bowl filled with water to do the consistency check. Once it started boiling do 2-3 times to check if syrup is ready.
• Once syrup forms a softball in the water off the flame. Now jaggery syrup is ready to make laddus.
• In a mixing bowl add murmura, cardamom powder, and peanuts. Pour this jaggery syrup into the mixing bowl. It is very hot so handle carefully.
• Laddus will take shape while the mixture is hot, as the mixture hardens laddus will not take shape.
• Handle carefully now. Wet your palms with little water, take a portion of the mixture. Shape them in laddu by shaping in between your palms.
• After a while, if mixture hardens then heat on low flame for few seconds and repeat the same process of making laddus.
• At room temperature, laddus will harden and crisper.
• Serve these laddus as offerings to GOD or as a snack. Enjoy.

Notes

1. Consistency Check: While preparing jaggery syrup place a bowl with water. Pour few drops into the water, make a ball shape with your fingers. If this is a softball then consistency is perfect. In case drops are dissolving in water then cook for few minutes. If it is forming a harder ball then adjust water and jaggery to make the syrup.
2. Jaggery syrup’s consistency is the key. Do the check before mixing rest of the ingredients into it as mentioned.
3. Let them cool down completely before storing.
4. Their shelf life is very good. You can store up to a month without any smell. My mother in law makes a big batch and we consume without any trouble.
5. Same way you can prepare peanut laddu, roasted chana laddu and til laddu with the mentioned jaggery syrup consistency.