murmura ladoo

Crispy ladoos made with puffed rice and molten jaggery, crunchy savoury that will not let you stop from eating just one. Murmura ladoo is quite filling and are among one of the most loved sweet treats around. In the preparation of murmura laddu consistency of jaggery syrup is very important. My mother in law says that when you do consistency check then it should form a softball. If it is harder then making laddus will be difficult as jaggery will get harder very soon. If thinner than mixture will fall apart.


  • 200 Gram murmura or puffed rice
  • 2 Cup Jaggery powder
  • 1 Tsp cardamom powder (optional)
  • 1 Cup roasted peanut (optional)
  • 1/2 Cup water

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  • First of all dry roast the murmura or puffed rice. This helps to maintain the crispiness throughout the process.
  • Dry roast the peanut and let them cool completely. Rub their skin off and keep them ready.
  • Next, take a heavy bottomed kadhai and add jaggery powder and water. Heat on low flame first till jaggery dissolves.
  • Once jaggery dissolves cook it on medium flame and lets it boil.
  • Place a bowl filled with water to do the consistency check. Once it started boiling do 2-3 times to check if syrup is ready.
  • Once syrup forms a softball in the water off the flame. Now jaggery syrup is ready to make laddus.
  • In a mixing bowl add murmura, cardamom powder, and peanuts. Pour this jaggery syrup into the mixing bowl. It is very hot so handle carefully.
  • Laddus will take shape while the mixture is hot, as the mixture hardens laddus will not take shape.
  • Handle carefully now. Wet your palms with little water, take a portion of the mixture. Shape them in laddu by shaping in between your palms.
  • After a while, if mixture hardens then heat on low flame for few seconds and repeat the same process of making laddus.
  • At room temperature, laddus will harden and crisper.