Finally, I would like you visit my other Indian Sweet Recipes and more Laddu recipes like Motichoor Ladoo Recipe without frying and Aata Dry Fruit Ladoo Recipe.
Instructions for how to make Murmura Ladoo/ Pori Urundai:
- Firstly, heat a pan and 3 cups murmura/puffed rice to it.
- Then dry roast the murmura on low flame until they turn crispy. Keep it aside.
- Next, in a large pan/ kadai heat 1 tsp ghee and add 1 cup jaggery to it.
- Stir continuously until the jaggery melts on low flame, till it becomes foamy or frothy.
- To check its consistency, dip spatula in it and if it makes layer on spatula then it is ready, else cook for a minute or two. You can check consistency by dropping syrup into a bowl of water, it should form a soft ball. else boil for another minute and check.
- Turn off the flame and add dry roasted murmura to it and mix gently.
- Wet your hand with water and pick up a portion of the prepared mixture and form ladoos by pressing gently between your palm and giving it a spherical shape. Likewise prepare all the ladoos.
- Enjoy Murmura ladoo / Pori Urundai immediately or store them in an airtight container for a month.
1. Ingredients Preview.
2. Firstly, heat a pan and 3 cups murmura/puffed rice to it.
3. Then dry roast the murmura on low flame until they turn crispy. Keep it aside.
4. Next, in a large pan/ kadai heat 1 tsp ghee and add 1 cup jaggery to it.
5. Stir continuously until the jaggery melts on low flame.
6. Stir it continuously till it becomes foamy or frothy.
7. To check its consistency, dip spatula in it and if it makes layer on spatula then it is ready, else cook for a minute or two. You can check consistency by dropping syrup into a bowl of water, it should form a soft ball. else boil for another minute and check.
8. Turn off the flame and add dry roasted murmura to it and mix gently.
9. Wet your hand with water and pick up a portion of the prepared mixture and form ladoos by pressing gently between your palm and giving it a spherical shape. The ladoo have to be prepared when the mixture is still hot, otherwise the mixture will harden and making ladoos will be difficult.
10. Likewise prepare all the ladoos.
11. Enjoy Murmura ladoo / Pori Urundai immediately or store them in an airtight container for a month.
Tips:
- Consistency of jaggery syrup is very important to prepare perfect ladoo. If it becomes hard, making ladoos will be difficult. If its loose, the ladoos will come apart easily with a stringy syrup attached.
- You can add crushed peanuts or dry fruits along with murmura.
- You can also add roasted chana dal with puffed rice.
- You can also use puffed flattened rice/puffed poha instead of puffed rice.
- You have prepare ladoos with hot mixture as it will not be possible to make ladoo once the mixture cools down.
- The colour of the Murmura Ladoo depends on the colour of jaggery.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, heat a pan and 3 cups murmura/puffed rice to it.
3. Then dry roast the murmura on low flame until they turn crispy. Keep it aside.
4. Next, in a large pan/ kadai heat 1 tsp ghee and add 1 cup jaggery to it.
5. Stir continuously until the jaggery melts on low flame.
6. Stir it continuously till it becomes foamy or frothy.
7. To check its consistency, dip spatula in it and if it makes layer on spatula then it is ready, else cook for a minute or two. You can check consistency by dropping syrup into a bowl of water, it should form a soft ball. else boil for another minute and check.
8. Turn off the flame and add dry roasted murmura to it and mix gently.
9. Wet your hand with water and pick up a portion of the prepared mixture and form ladoos by pressing gently between your palm and giving it a spherical shape. The ladoo have to be prepared when the mixture is still hot, otherwise the mixture will harden and making ladoos will be difficult.
10. Likewise prepare all the ladoos.
11. Enjoy Murmura ladoo / Pori Urundai immediately or store them in an airtight container for a month.
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