Murmura Ladoo (Laddu)

Murmura Ladoo (Laddu) is a simple, crispy, crunchy, 2-ingredient traditional ladoo recipe made with crispy puffed rice and molten jaggery. Murmura Ladoo is also known as Puffed Rice Ladoo, Lai Ke laddu, Puri unde, Pori urundai etc. This is usually prepared during Makar Sankranti or Uttarayan.

Makar Sankranti is celebrated under different names in various parts of India. Usually observed on the 14th of January. Makar Sankranti celebrates the harvest as well as the winter solstice. No festival is complete without its special food in India.

My Mom used to make Lai Ke laddu,  Til ke Ladoo, Ramdane ke Laddu, Peanut Chikki, Khichdi, Sugarcane Kheer (Ganne ke Ras Ki Kheer) etc. Every year my neighbor used to send Dahi Chura during Makar Sankranti which is famous in North-east region of India. When I was in Gujarat my owner Aunty used to make Undhiyo, Til Chikki, Jalebi during Uttrayan. I really miss those days specially the Kite festival.

These quick and easy to make recipe is kid-friendly and can be prepared within 10 minutes. These winter special Ladoos are quite filling and are light on the stomach and low in calories. Murmura laddus are low-calorie snack which not only satisfies a sweet craving but also due to jaggery provides some nutrients and warmth to the body.

It’s a great combination of high fiber, protein and complex carbs. A healthy choice to satisfy cravings without sabotaging your diet that also gives a quick burst of energy. Puffed Rice is low in calories and enriched with extra vitamins and minerals.

People use jaggery, as well as sugar, to make Murmura Laddu. But making it with jaggery is a more healthy option than sugar, even though sugar will give more taste to it.

To make it extra crunchy, puffed rice or murmura has to be dry-roasted for 2 minutes to make it super crisp before mixing it to the jaggery paste. You can also use puffed flattened rice/puffed poha instead of puffed rice.

Consistency of jaggery syrup is also very important. My mother says that when you do consistency check then it should form a softball. If it is harder then making ladoos will be difficult as jaggery will get harder very soon. If thinner than mixture will fall apart.

This blog will show step by step recipe of Murmura Laddu a Sweet Puffed Rice Laddu for Kids and grown ups. I promise they will fly off your pantry shelf as soon as you have made them and your kids will love you for packing this treat into their lunch boxes. So go on, give them a try!

Do try other dessert recipes:

• Besan Ladoo
• Kalakand
• Kaju Pista Roll
• Dry Fruits Laddu
• Coconut Burfi
• Sabudana Kheer
• Instant Modak
• Rice Kheer
• Jalebi
• Rasmalai
• Dry Fruits Laddu
• Shahi Tukra
• Instant Gulab Jamun
• Cherry Ice Cream
• Thumbprint Cookies
• Strawberry Jam
• Mango Ice Cream
• Royal Falooda
• Mango Shrikhand
• Mango Mastani
• Almond Coconut Cookies
• Strawberry Lassi
• Til Ke Laddu

Preparation Time: 10 mins  ∏  Cooking Time: 5 mins  ∏  Servings: 14-15 ladoos

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Murmura Ladoo (Laddu):

Step1: First of all dry roast the murmura or puffed rice. This helps to maintain the crispiness. Heat a large thick bottom pan on low flame and add 3 cups of puffed rice into it.

Step2: Dry Roast them on low-medium flame for 2-3 minutes or until it becomes crispy. Keep stirring continuously. Once done transfer to a plate and keep aside for later use.

Step3: Heat the same pan on low flame and pour 1 teaspoon ghee along with 1 cup of broken jaggery. Keep stirring and break jaggery using spatula. You can also add 1-2 tablespoon of water if the jaggery is very thick.

Step4: Mix well until the jaggery dissolves completely. Stir continuously. It will start boiling in few minutes.

Step5: Let it boil on low-medium flame for around 3-4 minutes. Stir continuously until syrup bubbles and thickens slightly. The syrup will start changing it’s color to dark.

While the jaggery syrup is cooking, also keep a bowl of cold water where you can check the softball consistency of the syrup. 

Step6: To check the hard ball consistency, drop some syrup in a bowl of cold water. It will sink to the bottom and solidify.

Step7: If syrup forms a hard ball immediately, forms a brittle and snaps then switch off the flame. This is the consistency we need.

Step8: Once the jaggery syrup reaches the hard ball stage, quickly add the dry roasted puffed rice to the syrup.

Step9: Give a quick stir and mix very well till all the puffed rice are well coated with the jaggery syrup.

Step10: The ladoo have to be prepared when the puffed rice and jaggery mixture is still hot, otherwise the mixture will harden and making ladoo will be difficult.

Wet your palms slightly with water, pick up a portion of the prepared mixture and form ladoo by pressing gently between your palms and giving it a spherical shape. Be careful while handling the hot mixture.

Step11: After a while, if mixture hardens then heat on low flame for a few seconds and repeat the same process of making ladoos. Prepare ladoo with the rest of the mixture in the same manner.

Step12: Murmura Ladoo (Laddu) is ready to be munched on. At room temperature, laddus will harden and crisper. Store in an airtight container at room temperature. Enjoy!

Tips:

• Once the jaggery syrup reaches hard ball consistency then quickly work on making the Ladoos.
• Choose good quality jaggery for making this recipe.
• Maintain the ratio of 3:1 for making Murmura ladoo.
• You can also use puffed flattened rice/puffed poha instead of puffed rice.
• These ladoos can be stored for about a month in a zip lock bag or air-tight container.
• Let the Ladoos completely cooled down to room temperature before storing it.
• To clean the pan simply add 2-3 cups of water and let it boil then all the jaggery will melt down and it can be easily cleaned.