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.