Murmura Chikki | Puffed Rice And Jaggery Bars
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:
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A crispy and tasty chikki aka bars made using puffed rice or murmura and jaggery is a must when celebrating Lohri.
- 4 cups murmura/puffed rice/mamra
- 1 1/2 cups jaggery, grated or chopped
- 2 teaspoon ghee
In a heavy bottom pan dry roast the puffed rice on low to medium heat in two batches for about 10 minutes.
Remove from heat and set aside to cool.
Into the same pan add jaggery and ghee. Let the jaggery melt on low heat and cook until it starts bubbling.
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.
At this point turn off the heat and add the murmura into the jaggery and mix well to combine.
Transfer the mixture to a greased plate or chopping board and roll with a greased rolling pin into desired thickness.
Cut marks using a sharp knife and ket it cool.
Once cooled cut out following the marks and store in airtight containers.
Serve and enjoy.
Yoy may use greased foil to spread the chikki mixture.
Make sure the jaggery is of right consistency before adding puffed rice in it.
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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