Murmura Laddu. Puffed Rice Sweet.

Murmura Laddu. Puffed Rice Sweet.

Murmura Laddu. Puffed Rice Sweet. Prepared using Jaggery. No extra sugar was added. So simple and easy to prepare. These laddus are so much fun eating especially for kids and toddlers. These Laddus look gorgeous and tastes delicious.

These are so easy to prepare and get ready in just 10 minutes. The other names for puffed rice in Hindi are also called Lai or Lawa. The first step to preparing these laddus is to dry-roast them for a while to make them crispy. You may add 1 teaspoon of clarified butter to dry roast them or just roast them without it. It takes hardly 5 minutes to dry roast 3 cups of puffed rice (murmura) in low flame in order to prevent these to get burnt.

Love ❤️ these puffed rice dessert so simple and delicious 😋 These are fun treat especially for kids.

Murmura Laddu is a traditional Indian Sweet Laddu made from Puffed Rice and Jaggery that is served throughout the winter months. It is just as popular as Chikki/Ladoo and is enjoyed by both young and old.

Despite the fact that these Uttarayan / Makar Sankranti-themed Mamra Ladoo dessert recipes are made without oil or ghee, they are delicious. It’s more enjoyable to eat since the crisp Murmura laddu has a fantastic texture.

Because it is unprocessed and healthy, I prefer to use Jaggery instead of white sugar. According to Ayurveda, it balances blood sugar levels. Use soft jaggery to make it easier to crush or grate. Desi Gor is what I’m utilizing. It’s organic, natural, and unprocessed, with no additives added. It also maintains the recipe’s traditional charm.

Ingredients that we need to prepare these Murmura laddus. Puffed Rice Sweet.

• Puffed Rice (Murmura) 3 cups
• Jaggery (Gur) 3/4 cup
• Clarified butter (Ghee) 1 teaspoon
• Water 2 tablespoons

Tips to prepare good quality Ladoos

Use Crispy and Fresh Murmura as a garnish. If they aren’t crispy or are mushy, dry roast them in a skillet for a couple of minutes to eliminate the moisture.
When mixing Murmura with Jaggery syrup, you can add roasted sesame seeds or any other nuts.
You can adjust the size of Mamra Ladoo to your liking.
Alternatively, quickly spread the murmura and jaggery syrup mixture onto a greased dish after mixing. Cut murmura chikki into the desired shape by flattening it with the base of a small bowl.Or simply prepare balls out of these.
If you use extra water while rolling murmura (puffed rice) laddu, the end result will be a soggy murmur laddu.

Quality of the Jaggery used.

Cooking and melting up jaggery is the next step so just want to share my experience. The type or the quality of jaggery that I have used for this recipe is in powdered form and could be found in any local grocery store especially Indian grocery stores, that I luckily found near to my place. You may try using other types as per choice. Some Jaggery melts on their own but I have added some water to melt it down as it turned out soggy but did not melt after being cooked for a while. So make sure which quality of jaggery you are using. You might don’t need to add any water if it melts on its own so please check on that, while you try preparing this sweet.

Directions to prepare Murmura Laddu. Puffed Rice Sweet.

Dry roast the puffed rice 3 cups in a wok or a pan for a few minutes. This process hardly takes 5 minutes. This adds crispness to the puffed rice which tastes great when mixed with jaggery.

Transfer the mixture:

As soon as you are done roasting the Puffed rice (murmura). Immediately transfer them into a separate baking mold or else they might get burnt.

Cooking the Jaggery:

Into the same wok or pan add 1 teaspoon of Clarified butter (Ghee) and add the Powdered Jaggery 3/4 cup into it. Mix them up nicely. Keep stirring and cooking on low flame 🔥 After about a minute they turn slightly soggy. At this point add 2 tablespoons of water and mix. Add a little more water if you think it’s required. But do not add too much as well because we need a thick consistency. I mean to say a semi-liquid form. Keep stirring and cooking slowly until the mixture turns thick.

At this point add the dry roasted puffed rice into it and mix. Make sure to keep the flame low. You may use two flat spatulae to mix in the jaggery and puffed rice together as the mixture is thick and sticky.

Shaping up the Laddus:

As soon as we are done mixing these up we have to shape them now.

Note: Be very careful while shaping them up as the mixture is hot to touch. Use some cold water into your palms before you touch them and shape them up. Shape them round like a ball by slightly pressing and moving in a circular motion. They quickly take up the shape while hot. Shaping gets harder once the mixture gets cold

The other thing that you can do to shape them is that you may transfer the mixture immediately into a container and press them lightly with the spatula. Later cut or simply break them into pieces and enjoy. Hope that would work 🙂

Tip to serve and enjoy:

These are now ready to serve and enjoy. It hardly took around 10 minutes to prepare these. Enjoy these light and crispy sweet treats with a warm glass of milk. Happy Reading;)

Step By Step directions to prepare along with images stated below:

Dry-Roasting of the Puffed Rice or Murmura

Warm up the pan or a wok and Dry-Roast 3 cups of puffed rice or murmura. This process hardly takes 5 minutes. This adds crispness to the puffed rice which tastes great when mixed with jaggery.

As soon as you are done roasting the Puffed rice (murmura) immediately transfer them into a separate container or else they might get burnt.

Cooking up the Jaggery

Add 1 teaspoon of Clarified butter (Ghee) and add the Powdered Jaggery 3/4 cup into it. Mix them up nicely. Keep stirring and cooking on low flame 🔥 After about a minute they turn slightly soggy.

At this point add 2 tablespoons of water and mix. Add a little more water if you think it’s required. But do not add too much as well because we need thick consistency. I mean to say a semi-liquid form. Keep stirring and cooking slowly until the mixture turns thick.

Mixing up the Jaggery with the dry-roasted Puffed Rice

At this point add the dry roasted puffed rice into it and mix. Make sure to keep the flame low. You may use two flat spatulae to mix in the jaggery and puffed rice together as the mixture is thick and sticky.

Shaping up the Laddus:

Note: Applying some water into the palms, helps prevents getting the direct heat into the hands and we could easily shape them up. This is the old traditional style of cooking method. To avoid this step you may directly transfer the mixture into a mold to set and then cut or break into pieces and enjoy.

Grab some portion of it and shape them…

As soon as we are done mixing these we have to shape them up. Note: Be very careful while giving them shape as these are hot to touch. Use some cold water into your palms before you touch them and shape them up.

Shape them round like a ball by pressing and moving in a circular motion. They quickly take up the shape while the mixture is hot. It gets harder to shape them once cold.

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