Murmura Ladoo/Puffed Rice Ladoo Recipe
Just 2 ingredients and 15-20 minutes is all these delicious murmura ladoo needs. Its one of the perks that winter season brings. As soon as winter begins I really look forward to prepare all the yummy chikkis, Til ladoo, Murmura ladoo, gajar halva and other seasonal soups.
Its a pleasure to enjoy these seasonal delicacies as we only get to relish them once a year, Plus these things meet all the criteria of ideal healthy food, They are highly nutritious and must in winter season. Most of the chikkis and ladoos are prepared using jaggery. It helps in keeping our body warm. Jaggery is a wonder food and a rice source of iron also.
Coming back to these murmura ladoo recipe its one of the easiest recipe. Just jaggery and puffed rice, thats all you need. I have seen many people adding cardamom, roasted daliya and water to it. But I like it this way simple, easy and yummy.
In case your murmura or puffed rice have become soggy just dry roast them for 2-3 minutes in small batch. Or you can also expose it to direct sunlight for few hours.
You only need to be careful about heating jaggery and the right time to add puffed rice. For this my mom has a simplest trick ever, Just wait for the jaggery to bubble up evenly. Once it bubbles up in the whole lot add murmura. This trick has never ever failed.
There are two types of jaggery available in stores. Sticky jaggery is specially used of chikkis and ladoos like Til Gur and Peanut Chikki. And another one is non sticky jaggery which we generally use in our normal cooking. Here I have used normal organic jaggery which is prepared without adding any chemical.