Crispy and Sweet Ladoos(sweet balls) made with Murmura(Indian Rice Puffs) and jaggery, a winter treat, Lohri and Makarsankranti special. Learn how to make Murmura Ladoos.
Prep Time10 mins
Cook Time5 mins
Resting Time1 hr
Total Time15 mins
- 2 Cups Murmura/Rice Puffs
- 3/4 Cups Gur/Jaggery
- 1/2 tsp Fennel Seeds
- 1 tsp Desi Ghee/Indian Clarified Butter
Dry roast murmura in a non-stick pan, till it starts giving aroma and turning light brown. Immediately transfer it to another dish or plate.
In a pan, add ghee jaggery/gur, add 1-11/2 tbsp of water, keep stirring till jaggery melts.
Add murmura and mix nicely.
Transfer to a dish or plate, let it cook a little, lightly wet your hands and quickly make ladoos/tennis sized balls. You can also, transfer it to a square or rectangular dish set it and cut into pieces.
Leave it in open for around an hour then store in an air-tight container. These stay good for around 3-4 months but trust me these disappear within few days unless you make a big batch of it.