Saturday, January 14, 2017

Puffed Rice Ladoo/Murmura Ladoo

Puffed Rice Ladoo Recipe
Puffed Rice Ladoo is a traditional sweet of India which we prepare during festive seasons like Makar Sankranti, Holi etc. Kids love it and it looks very simple and easy to make. It is also called "Lai" in Bihar and Jharkhand. Puffed rice ladoo is crunchy, crispy, light and delicious. Puffed rice coated with jaggery and shaped into balls, very easy snack recipe to munch anytime. Murmura/puffed rice ladoos does not require much cooking time.

  • Puffed Rice (Kurmura) - 3 cups
  • Jaggery (Palm Sugar or Gur) - 1.5 cups (grated)
  • Fennel powder - a pinch
  • Water - 1 cup
  • Ghee - 1 tbsp + to grease hands
  • Cardamom powder - 1/4 tsp


1. Dry roast puffed rice for 1 to 2 minutes on medium heat, so that it will crisp. Keep it aside.

2. Take Jaggery and water in a heavy bottomed pan and cook on low heat. Jaggery will be dissolve. Strain it to remove impurities.

3. Now pour this clean jaggery mixture to the pan and boil it over medium heat, keep stirring.

4. Add cardamom powder, fennel powder and ghee and keep stirring till it becomes one string consistency. When the right consistency is got, then turn off the heat.

(How to check the consistency: A. if you dip the spoon into the syrup and remove, the last drop falling from the spoon forms a string.
B. If you add a couple of drops into a bowl of cold water, the droplets should not dissolve into the water. You should be able to gather them together and form soft balls. This is the right consistency)

5. Now mix the puffed rice quickly into this mixture and mix well. Use long spoon while mixing.

6. Apply ghee on your palm and make lemon size ball when the mixture is hot otherwise you will not be able to make balls. Pack the balls tightly. (If the mix cools down, put it back on stove and heat it for 30 sec till the Jaggery melts again and make balls from it.)

7. Puffed rice ball is ready. Serve puffed rice ladoo.

8. Let it cool down completely to store it in an air tight container.

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