1 cupJaggery [preferably the kind used for making chikki. I did not have that on hand so I used the regular kind]
1teaspoonSugar (optional)If using sugar, prefer brown sugar.
¼cupWater
2tablespoonsMilk / Nut milk for vegan version
2teaspoonsGhee (clarified butter) / Any neutral oil for vegan version
1teaspoonRose petals for garnishing (optional)
Instructions
Dry roast murmura for about 2-3 minutes.
Heat ghee /neutral oil in a non stick pan. Add crumbled jaggery, ¼ 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 dairy/vegan 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.Enjoy!!