Crispy ladoos made with puffed rice and melted jaggery, a crunchy savory that won’t prevent you from eating just one. Murmura ladoo is quite generous and one of the most popular sweet delicacies. In the preparation of murdu murdu, the consistency of jaggery syrup is very important. My mother-in-law says that when you do a consistency check, it should form a soft ball. If it is more difficult, it will be difficult to make laddus because the jaggery will become more difficult very soon. If thinner than the mixture will collapse.
ingredients Of Murmura Ladoo
- 200 grams of murmur or puffed rice
- 2 cups Jaggery powder
- 1 teaspoon of cardamom powder (optional)
- 1 cup roasted peanuts (optional)
- 1/2 cup of water
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Instructions Of Murmura Ladoo
- First, dry roast the whisper or the puffed rice. This helps maintain the crispness throughout the process. Dry roast the peanuts and let them cool completely. Rub their skin and keep it ready.
- Then take a thick-bottomed kadhai and add some jaggery powder and water. Heat over low heat first until the jaggery is dissolved.
- Once the jaggery has dissolved, cook over medium heat and let it boil. Place a bowl filled with water to make the consistency check.
- Once it has started to boil, make 2-3 times to check if the syrup is ready. Once the syrup forms a soft ball in the flame water. Now the jaggery syrup is ready to make laddus.
- In a mixing bowl, add the murmur, cardamom powder and peanuts. Pour this jaggery syrup into the mixing bowl. It is very hot so handle it carefully.
- Laddus will take shape while the mixture is hot, as the mixture hardens laddus will not take shape. Handle with care now.
- Wet your palms with little water, take some of the mixture. Shape them into laddu by forming between your palms.
- After a while, if the mixture hardens, heat over low heat for a few seconds and repeat the same process of making the laddus. At room temperature, the laddus hardens and crisp.