Murmura Laddu

Murmura Laddu / Mamra Na Laddu / Pori Urundai is a crunchy, crisp, light, delicious and easy laddu recipe. It gets ready in minutes. These laddu are made from puffed rice, also called Murmura or mamra, and jaggery.

We make Murmura laddu during Makar Sankrathi / Uttarayana (Indian Festival). With Makar Sankranthi on 14th January, it is also time to make Til Chikki, Peanut chikki, Dry fruit chikki, a special healthy snack of the season. This goodies are reach in iron and calcium.

How to make Murmura Laduu | Mamra Na Laddu?

1. In a pan, dry roast Murmura for 2 minutes over low to medium heat. Keep it aside.

2. In another pan, heat ghee. Add jaggery. Keep the flame low. Melt the jaggery over low heat. Stir continuously.

3. When jaggery melts completely and its start bubbling, switch off the flame and immediately add the murmura in melted jaggery. Mix them very gently. Let it cool down for 1 minute (Not more than that. your mixture should be still hot, not very hot while making laddus).

4. Apply some ghee on your palm. Start making balls by taking a handful of the mixture and start pressing into a ball shape. If you can’t handle hot mixture, take the mixture into greased parchment paper, roll them evenly into 1-inch thickness, let it cool for a minute and cut it into square pieces.

5. When Murmura Laddu / Mamra Na Laddu cools down, store them in an air-tight container and enjoy them up to 3 weeks.

Happy Makar Sankranthi!!! 🙂

Some More Snacks Recipes for kids –

Kale Chips

Almond Joy Cookies

Samosa Pinwheels

Print

No ratings yet

Murmura Laddu

Murmura Laddu / Mamra Na Laddu / Pori Urundai is a crunchy, crisp, light, delicious and easy laddu recipe. It gets ready in minutes. These laddus are made from puffed rice, also called Murmura or mamra, and jaggery.

Course Snacks

Cuisine Indian

Keyword Mamra na Laddu, Murmura Laddu

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

• ▢ Murmura / mamra / Puffed Rice - 3 cups
• ▢ Jaggery grated - ¾ cup
• ▢ Ghee - 1 tsp

Instructions

• In a pan, dry roast Murmura for 2 minutes over low to medium heat. Keep it aside.
• In another pan, heat ghee. Add jaggery. Keep the flame low. Melt the jaggery over low heat. Stir continuously.
• When jaggery melts completely and its start bubbling, switch off the flame and immediately add the murmura in melted jaggery. Mix them very gently. Let it cool down for 1 minute (Not more than that. your mixture should be still hot, not very hot while making laddus).
• Apply some ghee on your palm. Start making balls by taking a handful of the mixture and start pressing into a ball shape. If you can't handle hot mixture, take the mixture into greased parchment paper, roll them evenly into 1-inch thickness, let it cool for a minute and cut it into square pieces.
• When Murmura Laddu / Mamra Na Laddu cools down, store them in an air-tight container and enjoy them up to 3 weeks.

Video

Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!