Recipe – A Wholesome Crispy Sweet For Makar Sankranti
15 mins
Cooking Time
Easy
Difficulty
3
Ingredients
Veg + Dairy
Diet
Murmura Laddoo is a simple harvest festival sweet from Gujarat, traditionally made during Makar Sankranti celebrations. These crispy, sweet balls combine the light and crunchy roasted puffed rice with hot jaggery. The recipe is simple, requiring just three ingredients and minimal cooking time.
Add puffed rice to a dry kadhai or wide pan over low heat. Stir continuously and roast until the moisture evaporates and the murmura becomes crispy. This ensures the laddoos stay crunchy. Remove and set aside in a bowl.
Description - Step 2
Prepare jaggery syrup
In the same kadhai, add ghee and jaggery over a low flame. Keep stirring constantly as the jaggery melts and begins to bubble. Cook until the mixture turns brownish, and you see bubbles forming on the surface.
Description - Step 3
Combine the ingredients
Immediately add the roasted puffed rice to the jaggery syrup. Working quickly, mix everything thoroughly using a spatula until all the murmura is evenly coated with the jaggery mixture. Turn off the heat.
Description - Step 4
Shape the laddoos
Grease your palms with ghee. While the mixture is still hot and workable, take small portions and shape them into round balls by pressing gently. Work quickly as the mixture hardens as it cools. If it becomes too hard to shape, the jaggery has set, and you'll need to warm it slightly.
Description - Step 5
Cool and store
Place the shaped laddoos on a plate and allow them to cool completely to room temperature. Once cooled, the laddoos will become firm and crispy. Store in an airtight container at room temperature for up to 2 weeks.
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