Murmura Ladoo/Pori Urundai
Murmara Ladoo also known as Pori Urundai is a traditional Indian festive sweet recipe made with puffed rice and melted jaggery syrup. These ladoos are prepared all over India during Makar Sakaranti and serves a perfect sweet snack during winters. The recipe is really easy and quick, made with just 2 basic ingredients. You can find little variation through out India, like adding cardamom powder, dry ginger powder(saunth), chopped dry fruits or roasted bengal gram(daliya) etc.
Puffed rice are light on stomach and low in calories, jaggery is really good substitute of sugar while making sweets. Trust me this recipe is definitely a win win recipe. These ladoos can be prepared using sugar also but I prefer using jaggery for its health aspect. Eating jaggery is really good during winter season. Jaggery provides heat, helps in relieving cold and cough and much more better substitute than sugar.
These ladoos have really good self life, can be stored for a a month in an airtight container. Do give this 15 minute recipe a try and enjoy with your family and friends. Stay warm & Happy Makar Sankranti.
Step by Step Instructions with Photos
- Chop jaggery into small pieces. In a wide pan add 3 cups of murmura and dry roast on low flame for 4-5 minutes or until the murmara turns crisp. Keep it aside.
- Now in same pan heat 1 Tsp. of ghee and add 3/4 cup of chopped jaggery.
- Keeping the flame on low, stir jaggery until it melts. Keep stirring on low flame, until the jaggery becomes frothy.
- To check the perfect consistency, drop the jaggery syrup in to bowl of water. It should form a ball. If not, boil it for another minutes and check.
- Jaggery melts really quick, it will take around 5-7 minutes in total.
- Once jaggery melts at perfect consistency, switch off the flame and add roasted murmura. Mix everything quickly but gently.
- Once everything is mixed well and jaggery syrup is well coated, immediately roll big lemon size ball. Grease your hands with ghee or slightly wet hands will also works.
- Its very important to work quickly here, as mixture cools down really quick and it becomes very hard to make ladoo.
- Garnish with pistachio or serve them like that. Murmura ladoos are ready to serve and enjoy. Store left over ladoos in an airtight container for a month.
- To make murmura chikki, pour the mixture into greased tray and spread it out quickly. Cut it into desired size pieces and let it cool down completely. Murmara chikki is ready.
Recipe Card
Murmura Ladoo/Pori Urundai
Description
Murmara Ladoo also known as Pori Urundai is a traditional Indian festive sweet recipe made with puffed rice and melted jaggery syrup. These ladoos are prepared all over India during Makar Sakaranti and serves a perfect sweet snack during winters. The recipe is really easy and quick, made with just 2 basic ingredients.
Ingredients
Instructions
-
Chop jaggery into small pieces. In a wide pan add 3 cups of murmura and dry roast on low flame for 4-5 minutes or until the murmara turns crisp. Keep it aside.
-
Now in same pan heat 1 Tsp. of ghee and add 3/4 cup of chopped jaggery.
-
Keeping the flame on low, stir jaggery until it melts. Keep stirring on low flame, until the jaggery becomes frothy.
-
To check the perfect consistency, drop the jaggery syrup in to bowl of water. It should form a ball. If not, boil it for another minutes and check.
-
Jaggery melts really quick, it will take around 5-7 minutes in total.
-
Once jaggery melts at perfect consistency, switch off the flame and add roasted murmura. Mix everything quickly but gently.
-
Once everything is mixed well and jaggery syrup is well coated, immediately roll big lemon size ball. Grease your hands with ghee or slightly wet hands will also works.
-
Its very important to work quickly here, as mixture cools down really quick and it becomes very hard to make ladoo.
Always make these ladoos in small batches or else you might need extra helping hand to roll ladoos before mixture getting cold. -
Garnish with pistachio or serve them like that. Murmura ladoos are ready to serve and enjoy. Store left over ladoos in an airtight container for a month.
-
To make murmura chikki, pour the mixture into greased tray and spread it out quickly. Cut it into desired size pieces and let it cool down completely. Murmura chikki is ready.
Note
- The proportion of murmura to jaggery depends on personal preference. Which is normally 3:1, but I find 3/4 cup of jaggery to 3 cups murmara gives perfect sweetness.
- Don’t skip the step of dry roasting murmura on low-medium flame before making ladoos. Roasting murmara just for 2-3 minutes adds really a nice crunch.
- Ghee adds softness and gives shines to ladoos.
- Switch of the flame while mixing ladoo mixture and immediately make ladoos. Mixture will be at perfect temperature after mixing, warm enough to handle.
- Always make these ladoos in small batches or else you might need extra helping hand to roll ladoos before mixture getting cold.
- For Variation you can add any one of these- cardamom powder, dry ginger powder(saunth), chopped dry fruits or roasted bengal gram(daliya) etc.
- Store left over ladoos in an airtight container for a month.
- To make murmura chikki, pour the mixture into greased tray and spread it out quickly. Cut it into desired size pieces and let it cool down completely. Murmara chikki is ready.
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