Happy Makar Sankranti again. As mentioned here, I went on a chikki making spree and made all kinds of chikkis/laddus. The one that is my favorite, and which came out great is the Murmura or Mamra Laddu or Puffed Rice Balls. This has been my childhood favorites. Very easy, and simple to make. I of course winged the recipe, trying to fix it as I went and so you may find ingredients here that you have not found in a chikki and so don’t be surprised 🙂 This is an amateur attempt to make it.
- Dry roast murmura for about 2-3 minutes.
- Heat ghee in a non stick pan. Add crumbled jaggery, 1/4 cup water, and brown (or white) sugar. It’s ok to skip the sugar. Simmer on low heat for about 10 minutes, stirring as needed. Add 2 tablespoons of milk. keep stirring as needed, and simmer for another 5 minutes. The jaggery mixture will caramelize into dark brown color. You know it’s done when you take a drop of that mixture and put it water and a ball forms instead of disintegrating.
- Add roasted murmura to the above mixture and mix well. Turn off the heat.
- Form into desired sized balls while the mixture is still warm, being extra cautious as if it’s hot, it may burn your hands. Apply either some water or ghee on your hands while forming the balls.