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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 Laddus
- 200 Gram murmura or puffed rice
- 2 Cup Jaggery powder
- 1 Tsp cardamom powder (optional)
- 1 Cup roasted peanut (optional)
- 1/2 Cup water
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.
- 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.
- Jaggery syrup’s consistency is the key. Do the check before mixing rest of the ingredients into it as mentioned.
- Let them cool down completely before storing.
- 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.
- Same way you can prepare peanut laddu, roasted chana laddu and til laddu with the mentioned jaggery syrup consistency.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg