Murmura Chikki | Puffed Rice And Jaggery Bars

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Murmura Chikki is a crispy and tasty chikki aka bars made using puffed rice or murmura and jaggery is a must when celebrating Lohri.

Lohri is the popular Punjabi harvest festival celebrated with bonfire and lots of food. The day is incomplete without gajak, til chikki, peanut chikki, rebri, popcorn and moongphali aka ground nuts. People would assemble beside the bonfire and eat all these goodies until midnight and of course, there is a lot of singing and dancing too.

Gosh, we miss the bonfire here and every year it’s just on skype or facetime we would see the family celebrating the lohri with the bonfire. But just to let the girls know about their culture and traditions I make different kinds of chikki or sweets associated with the day.

This year I made this murmura chikki and we also had some peanuts and popcorns. It came out nice but I think I should have used half proportions of murmura and jaggery. It wasn’t as good as it should be but anyway it was all gone the same day.

Here are some more chikki and lohri recipes that you would like to try:

Peanut Chikki

Til Chikki

Mixed Seeds Chikki

Til Ladoo

Murmura Ladoo

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Murmura Chikki
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A crispy and tasty chikki aka bars made using puffed rice or murmura and jaggery is a must when celebrating Lohri.

Course: Dessert, Snack
Cuisine: Indian, North Indian
Servings: 20 Pieces
Author: Sapana Behl
Ingredients
  • 4 cups murmura/puffed rice/mamra
  • 1 1/2 cups jaggery, grated or chopped
  • 2 teaspoon ghee
Instructions
  1. In a heavy bottom pan dry roast the puffed rice on low to medium heat in two batches for about 10 minutes.

  2. Remove from heat and set aside to cool.

  3. Into the same pan add jaggery and ghee. Let the jaggery melt on low heat and cook until it starts bubbling.

  4. Check the consistency by dropping a small drop in a bowl of water. If it forms a solid mass and can be rolled up into a thick ball then it is ready.

  5. At this point turn off the heat and add the murmura into the jaggery and mix well to combine.

  6. Transfer the mixture to a greased plate or chopping board and roll with a greased rolling pin into desired thickness.

  7. Cut marks using a sharp knife and ket it cool.

  8. Once cooled cut out following the marks and store in airtight containers.

  9. Serve and enjoy.

Recipe Notes

Yoy may use greased foil to spread the chikki mixture. 

Make sure the jaggery is of right consistency before adding puffed rice in it.

Nutrition Facts
Serving Size 4 per person
Servings Per Container 4

Amount Per Serving
Calories 207 Calories from Fat 4.5
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 1829mg 76%
Total Carbohydrate 49.7g 17%
Dietary Fiber 0.2g 1%
Sugars 35.6g
Protein 1.7g 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Enjoy!!

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This is my post on the theme “Festival Recipes”. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84

BestRegards,
Sapana Behl

11 comments on “Murmura Chikki | Puffed Rice And Jaggery Bars”

  1. Usha says:

    I love murmura but never made chikki with it. Murmura jaggery laddu are popular in South but my affair with murmura is always savory 🙂

    Chikki looks perfect Sapana and often times we are our worst critics.

  2. Sandhiya says:

    Perfect made chikkis & delicious!!!we usually prepare ladoo with it at home.

  3. Dangerously addictive chikkis, yes we also prepare them as laddoos but never tried bars with puffed rice.

  4. harini says:

    Perfectly made chikki and I totally understand how you feel about watching the bonfire on skype..

  5. Priya Kumar says:

    My kids love this murmura chikki. This time I needed to make this but end up making something else.

  6. Vaishali says:

    One of my favorite chikki..absolutely delicious and well presented.

  7. I have not made a chikki with these puffed rice..looks so good..

  8. These are my favourite but never tried making them. Bookmarking it.

  9. Jayashree says:

    I have only made savory dishes with murmura. These chikkis look good. Keeping in mind to try out some time.

  10. Suja Ram says:

    We too prepare a similar chikki type balls with another variety of Murmura. These bars look stunning.

  11. we make a similar for kaarthigai festival, but as balls, we add some coconut pieces too! one of the easiest snacks to make! love the compostion sapana, that red sequinned cloth adds a beautiful contrast to the click!

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