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Murmura Ladoo/Pori Urundai

Cooking Method
Cuisine
Difficulty Beginner
Time
Prep Time: 5 min Cook Time: 10 min Total Time: 15 mins
Servings 12
Best Season Suitable throughout the year
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
  • 3 cups Murmara/Puffed rice
  • 3/4 cup Jaggery/Gud
  • 1 Tsp. Ghee
  • Chopped pistachios for garnishing (optional)
Instructions
  1. 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.

  2. Now in same pan heat 1 Tsp. of ghee and add 3/4 cup of chopped jaggery. 

  3. Keeping the flame on low, stir jaggery until it melts. Keep stirring on low flame, until the jaggery becomes frothy. 

  4. 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. 

  5. Jaggery melts really quick, it will take around 5-7 minutes in total.

  6. Once jaggery melts at perfect consistency, switch off the flame and add roasted murmura. Mix everything quickly but gently. 

  7. 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.

  8. 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.
  9. 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.

  10. 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.
Keywords: Delicious, Homemade, From the scratch,
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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