Murmura laddu- Puffed rice balls is a simple yet tasty sweet.It is also known as Kheel ke laddoo or Kurmura laddu.
Some people also call it layii ke laddoo.
In south India, we call it maramaralu laddoo or undalu.It is also known as Murir laru in Assam and is eaten on Magh Bihu or Makar Sankranti.
This dish is very popular with kids.
Also very simple to make at home.
It is gluten-free and vegan too.
You can make it easily with minimal ingredients.
Makar sankranti is round the corner.Whether you call it pongal,Uttarayan or lohri, it is a treat. This is a beautiful harvest festival in mid-January.Lohri is always associated with revadi,popcorn,til patti and gajak.
Thus,a special dish for the winter season.
Childhood nostalgia and simple tea-time pleasures
This dish is very close to my heart.
I remember my evenings at Vizag as a child.
We would look forward to a gentleman who keep ringing his cycle bells.There was a guy who would cycle all the way from local bakery wearing a white cap.He would bring us these little treats in two cans attached to his cycle.Other items were chikki,patti samosa,vegetable puffs along with freshly baked buns bread and cream buns.
Life was simple back then.
No online ordering.Simple fresh food.
Read the recipe of Murmura laddoo- Puffed rice balls
Murmura laddoo- Puffed rice balls
- 1/2 cup jaggery
- 2 cup kheel/murmura/puffed rice
- 2 tsp coconut oil
- 1/4 tsp cardamom powder
- In a pan, roast murmura or puffed rice in 1 tsp oil.Keep it aside.
- Now add the remaining oil and add jaggery ,cardamom to a pan ,melt the jaggery on low flame
- The jaggery is ready, when you drop some jaggery in a small bowl of water and the drop of jaggery turns hard.
- And add puffed rice to it along with cardamom powder,turn off the heat.
- Mix well and make balls out of it,using a baking paper if the mixture is too hot to handle.
- Store in a clean dry jar.
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