Murmura Ladoo/Puffed Rice Ladoo
  • CourseDesserts
  • CuisineGujarati
Servings Prep Time
12-15Ladoos 5Minutes
Cook Time Passive Time
15Minutes 20Minutes
Servings Prep Time
12-15Ladoos 5Minutes
Cook Time Passive Time
15Minutes 20Minutes
Ingredients
  • 4-5cups Murmura/Puffed Rice
  • 1cup grated jaggery
  • 1/4tsp gheeFor greasing Palms
Instructions
  1. Grate or cut jaggery using grater or knife. Take a big heavy bottom pan and switch on the gas. Start stirring jaggery and make sure to keep flame slow.
  2. Soon you will notice jaggery will start to melt. We need to stir it till the whole lot bubbles up as shown in the pic.
  3. Do not wait for jaggery to change its colour. There is difference in making jaggery syrup for chikki and ladoos.
  4. Once the whole jaggery syrup bubbles up evenly add murmura and mix well. Sweetness of jaggery depends on type of jagery used. Here I have used organic Jaggery. Mix till all the puffed rice are coated with jaggery syrup.
  5. Take it off from the flame. Apply little ghee on your palm and make ladoos till the puffed rice is hot. Once the lot cools down it will become hard. So try to be quick and be careful not to burn your palms. At the end if some amount gets hard and does not come off you can again put it on gas and it will come off easily.
  6. Make remaining ladoos and store them in an air tight container.