Murmura Laddu
Murmura Laddu | Mamra na Ladva | Makar Sankranti Special Laddu. Course: Snacks. Cuisine: Indian. Keywords: Mamra na Laddu, Murmura Laddu. Author: Dhwani.
ā±ļø Prep: 5 minš³ Cook: 5 min
Ingredients
| 3 cups | 720 ml | murmura / mamra / puffed rice |
| 0.75 cup | 180 ml | jaggery, grated |
| 1 tsp | 5 ml | ghee |
Instructions
- In a pan, dry roast Murmura for 2 minutes over low to medium heat. Keep it aside.
- In another pan, heat ghee. Add jaggery. Keep the flame low. Melt the jaggery over low heat. Stir continuously.
- When jaggery melts completely and its start bubbling, switch off the flame and immediately add the murmura in melted jaggery. Mix them very gently. Let it cool down for 1 minute (Not more than that. your mixture should be still hot, not very hot while making laddus).
- Apply some ghee on your palm. Start making balls by taking a handful of the mixture and start pressing into a ball shape. If you can't handle hot mixture, take the mixture into greased parchment paper, roll them evenly into 1-inch thickness, let it cool for a minute and cut it into square pieces.
- When Murmura Laddu / Mamra Na Laddu cools down, store them in an air-tight container and enjoy them up to 3 weeks.