Murmura Laddoo Recipe | Puffed Rice Sweet Balls with Jaggery

So Mishika, like me, has a sweet tooth. In the beginning, it was a little difficult to try various healthy snacking options for a two-year-old. But we all learn in time. As my daughter approaches her third birthday in November 2021, I have become quite a pro in experimenting with snacks that take little time to prepare and are enjoyed by her. At the same time, I try to keep the recipes healthy and nutritious as much as I can. These murmure laddoos are crunchy, delicious, easy to make and can be stored for a few days in an airtight container without refrigeration. If making laddoos is tough for you, you can even set them as murmure burfi just like chikki / granola bars.

PUFFED RICE AND KIDS: When she had most of her teeth and was set on solids, Mishika did not quite prefer murmure (kurmure/puffed rice) unlike most kids her age. But thankfully, even before her birth, I knew that every kid is different and how food preferences change as kids grow. I also knew that if kid doesn’t like a particular food, we should try offering it after a few days, experiment with flavours, texture, presentations, etc. She now likes puffed rice but it should be crispy. Here’s what helped me and I am sharing with you. So if your kid is rejecting puffed rice brought from store, try roasting some of it and then cooling whenever you want to feed it to your child. Remember, always check if the food is appropriate for a kid at that age and if he/she has just started solids, you need to consider if they chew and swallow well.

Back to Murmure Laddoo / Kurmure Laddu / Puffed Rice Sweet Balls Recipe.

INGREDIENTS:
Murmura / Kurmure / Puffed rice – 3 cups
Jaggery – 1 1/4th to 1 1/2 cups based on how sweet you want the laddus to be
Desi ghee / clarified butter – 1 1/2 tbsp
Salt – 1/2 tsp
OPTIONAL INGREDIENTS
Fennel Seeds – 1/2 tbsp
Dry Ginger Powder – one pinch
Almond/Cashew nuts powder – 1 t 2 tbsp (you can use finely chopped nuts if this is not meant for kids below 5 years of age)
Desiccated / Grated dry coconut – 2 tbsp (increase jaggery by same amount if you add this)

PREPARATION:
Dry roast puffed rice in a heavy bottom kadhai / pan until they are a little crisp.
Remove from the pan and carefully dust off any crumbs in it. Or use another pan.
In the same pan, add ghee and fennel seeds, then lower the flame.
Add powdered / grated jaggery and stir till it melts and looks a little foamy/frothy.
At this point, add a drop of melted jaggery in a cup of water. If it instantly gives a soft ball consistency, it is cooked to perfection. Reduce the flame to lowest mark.
Add the rest of the ingredients and mix well. Switch off the flame.
Then add roasted murmura to the hot jaggery and mix well so that almost every grain is coated.
IMPORTANT if making laddoos: The laddoos need to be made while the mixture is still warm. Else they bind bind in desired shape. Apply a little water to your palms and make laddoos quickly. Alternatively, you can spread the entire mixture on a flat tray and let it set.
Remember, the murmure laddu mixture binds and hardens very quickly, so preferably, make smaller batches.


If the mixture hardens before you can shape it, don’t worry. You can break the cooled murmure into smaller assorted pieces. You will end up getting jaggery coated murmure that are equally delicious and fun to eat!

If you try this recipe or a variation, do share with us.

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