Tuesday, 12 January 2016

Murmura Laddu-Puffed Rice Laddu-Lai ke laddu

Preparation time-30 minutes
  • Puffed rice (murmura)-100 gm
  • Jaggery (gud)-250 gm
  • Turn on the flame and heat a pan, add jaggery and let it melt on low flame for 2 minutes.
  • Increase the flame to medium and cook it for another 2-3 minutes, keep stirring.
  • Turn off the flame and add murmura (puffed rice).
  • Mix it properly and let it cool down a little (approximately 2 minutes).
  • Grease your palm with water, take a small portion of the mixture and roll it into small ball.
  • Make sure that laddoos are made before the mixture cools down.
  • Repeat the process for making laddu from remaining mixture.
  • Murmura laddu is ready to serve, store it in airtight container and consume it within 2-3 weeks.
Caution: Ensure it is not too hot before making the laddu.

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