Murmura Ladoo |Puffed Rice Balls
Murmura ladoo can stay for longer and tastes great.Just make sure to bind the ladoo quickly or else the jaggery will start hardening.If that happens sprinkle some water and put it in the microwave fro 30 seconds on high.
CCC#28 Jan Week-2
Dish -Murmura Ladoo
4 cup murmura/puffed rice
1 cup jaggery/gur
1 teaspoon ghee/clarified butter
Heat a pan and dry roast the murmura on medium heat for 5 minutes.Remove and set aside.
Grate or crush the jaggery.
Into the same pan add jaggery and ghee and cook till it melts.Add the roasted murmura and turn off the heat.
Using gloves or plastic bag make small round balls by pressing about 2 tablspoon mixture in between palms.
Cool and store in air tight container.
Stays fresh for 2-3 months.
Serve-20 to 25 ladoos Cooking time-8 minutes
Cooking from Cookbook Challenge