Murmura ladoo

MURMURA LADOO

By Shweta Galinde

INGREDIENTS

• Puffed rice / murmura – 3 cup
• Jaggery – 1 cup
• Cardamom pwdr – ¼ tsp [optional ]
• Ghee – 1 tbsp

METHOD

Heat a heavy bottom pan over medium heat , add the murmura .Stir continuously and dry roast them for 2 or 3  minutes .It should not burn  or change colour .

Dry roasting the murmuras is must to make the crispy and it increase the shelf life of it .

Heat a tbsp ghee in a pan .

Add the jaggery and mix well .

Stir and cook on low flame till the jaggery dissolves and turns into  thick syrup .

***Here in this recipe ,I have not used water to make the syrup ,If you want you can add Water – 1/4 cup.

TO TEST WHETHER THE JAGGERY IS DONE – Just drop little of the syrup in water .If it forms a ball ,it means it is done .Else cook for some more time.

***Also don’t over cook the syrup .

Add the puffed rice  to the syrup and mix well .

Add ghee + elaichi pwdr and mix well.

Off the flame .

We have to be quick at rolling the balls .We should start rolling when the mixture hot but cool enough to handle with bare hands .

Grease your palms or wet your palms ,and take a palm full portion  of the mixture and roll it into smooth balls.

Place the balls on greased surface .Repeat with the complete mixture .

Towards the ending ,use a sharp object to scrape the mixture ,which is stuck to the pan .

The ladoos will harden on cooling .

Once it is done ,store in airtight container .

We can store and use for 2 weeks at room temperature.

VARIATION

You can also add dry fruits or nuts or peanuts crushed.

Instead of making balls ,spread the mixture on a greased tray and flatten it well .Let it set for 15 minutes and run a knife around giving desirable shapes .

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