Murmura laddu or Puffed rice laddu 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 or kheel ke laddu.In south India, we call it maramaralu laddoo in Telugu 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. We use murmura or kheel to make this. Both are different versions of puffed rice. You may use either of them, however kheel is used traditionally for festive recipes.
Makara sankranti
Makar sankranti is round the corner. Whether you call it Pongal, Uttarayan lal loi 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.I have always loved dancing around the Lohri bonfire as a kid. Now all that is a distant but much loved memory from my Ukku club and Punjabi group get togethers.When we are having fun, time flies.Soon it is a memory which brings you a smile and warmth in your heart wherever you go.
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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, milk bread, cream buns.Life was simple back then.No online ordering. Simple fresh food. I do not remember his name, but his face remains etched in my memories.
Ingredients
- Jaggery / palm sugar / coconut sugar
- Puffed rice
- Coconut oil
- Cardamom powder
Equipment
- Cast iron pan
- Steel saucepan/ frying pan
- Bowl
- Parchment paper optional
Instructions for kheel ke laddu - murmura balls
In a pan, dry roast puffed rice for 10 minutes on low flame. Keep it aside.
- Now, add the remaining oil and add jaggery, cardamom to a pan. Melt it on low flame
- The jaggery is ready, when you put a drop in a small bowl of water and it turns hard. If it is soft, cook for few more minutes.
- And add puffed rice to it. Turn off the heat.
- Mix well and make balls out of it, while its warm
Use a parchment paper if the mixture is too hot to handle. You can also set it in a greased tray and cut in squares.
- Store in a clean dry jar.
Read the recipe of Murmura ladoo- Puffed rice balls
Read related recipes below.
Murmura gud laddoo - Puffed rice balls
Ingredients
- ½ cup jaggery
- 2 cup kheel/murmura/puffed rice
- 2 teaspoon coconut oil
- ¼ teaspoon cardamom powder
Instructions
- In a pan, dry roast puffed rice for 10 minutes on low flame. Keep it aside.
- Now add the 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.
FAQs
Kheel and murmura are both different versions of puffed rice. Murmura is low in calories and fats, while Kheel is high in fats. As per the packet (around 16g in 100g of kheel). Murmura is roasted during the puffing process, while Kheel is fried in oil during the puffing process.
In the below image, kheel is on the left side and murmura on the right side.
Makara sankranti is known as poush sankranti in Bangladesh and Bengal.
In Himachal it is called as Maghi saaji.agha Ra Saza. In Nepal & Bihar it is also called as Maghi Parva or Maghi Sankranti.
The movement of sun from south (dakshin) to north (uttar) is known as Uttarayan while the opposite is called dakshinayana
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