This murmura laddu recipe is so quick and easy to make at home. With just 3 basic ingredients you can make them in less than 30 minutes. These crunchy and delicious murmura laddu are also known as puffed rice laddu or pori urundai. They are especially made during winters for Lohri and Makar Sankranti. Watch the video below and check out the step by step pictures to know how you can easily make these yummy murmura laddu at home.
Murmura Laddu – Recipe Video:
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Ingredients For Murmura Laddu
- 2 ½ cups (62g) murmura/ puffed rice
- 1 cup (227g) gud/ jaggery
- 1 tablespoon ghee/ clarified butter
Main Equipments Used
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Murmura Laddu
- In a heavy bottom pan over medium heat add the murmura and while stirring it continuously dry roast them for 3-4 minutes. Now remove them on a plate.
- In the same pan add ghee and once it melts add the jaggery and while stirring it constantly cook till it melts completely and gets a boil. (around 3-4 minutes)
- Now lower the flame and add the murmura and mix till everything is well combined.
- Transfer the murmura ladoo mixture on a plate and let it cool down for couple of minutes till you can touch it. Don’t let it cool down completely. We have to make the ladoos while the mixture is still slightly hot.
- Take some water and rub it in between your palms. Now take a spoonful of the murmura ladoo mixture and form ladoos. Be careful as the mixture is hot right now. Similarly form all the ladoos.
- Made 10 big murmura laddus from this recipe
- Let the murmura laddus cool down completely on a plate for 3-4 hours before storing them in an airtight container. They will last for upto 2 months.
Recipe Notes For Murmura Laddu
- Don’t overcook the jaggery else the murmura laddus will turn hard.
- Dry roast the murmuras as it increases the shelf life of the ladoos and gives them a nice crunch.
- Don’t let the murmura laddu mixture cool down completely because the mixture will turn hard and you won’t be able to form ladoos.
Steps By Step In Pictures For Murmura Laddu Recipe
- In a heavy bottom pan over medium heat add the murmura and while stirring it continuously dry roast them for 3-4 minutes. Now remove them on a plate.
2. In the same pan add ghee and let it melt completely.
3. Add the jaggery and while stirring it constantly cook till it melts completely.
4. It will start forming boils.
5. Cook for around 3-4 minutes. Do not over cook.
6. Lower the flame and add the roasted murmuras.
7. Mix till everything is well combined.
8. Remove them on a plate and let it cool for 2 minutes.
9. Take some water and rub it in between your palms. Now take a spoonful of the murmura laddu mixture and form laddus. Be careful as the mixture is hot right now.
10. Similarly form all the murmura laddus.
11. Let your murmura laddus cool down completely on a plate for 3-4 hours before storing them in an airtight container.
12. The murmura laddu will last for upto 2 months in an air tight container.
