Murmura Laddu (Puffed Rice Sweet Balls)

This is dish reminds me of my old childhood days at my grandparents home. This was a great hit among the kids.

murmura Laddu

Ingredients:
Puffed Rice (Murmura, laiya, lai) - 2-3 cups
Jaggery - 1 cup
Water - 1 cup
Dry ginger powder - 1/2 tsp (optional)

Method:
Boil jaggery and water mixture at meadium heat. Check the consistency by measuring the temperature using candy thermometer. The temperature should reach about 234 F to achieve soft ball stage OR you can check the consistency of the jaggery syrup by adding few drops into a bowl containing water. The syrup should form a ball and retain its shape.
Once the jaggery syrup is made, turn offt he heat. Add ginger powder (optional) and murmura and mix to coat with the jaggery syrup. Cool for 1-2 minutes and start making balls by taking handful of mixture and start pressing into ball shape. Hands can get sticky. You can grease your hand with ghee (butter oil) or water.
Once the laddus are cooled, store them in an air-tight container.

Note: I really recommend using Candy thermometer to take off the guess work required for preparing sugar of right consistency.

Comments

Aruna Manikandan said…

looks perfect and delicious :)

December 3, 2012 at 1:18 AM

Priya Suresh said…

Feel like munching these cuties, very attractive laddoos.

December 3, 2012 at 4:47 AM

Vanamala Hebbar said…

My fav ladoo,

December 4, 2012 at 11:20 AM

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