Murmura Ladoo

Murmura Ladoo or Kurmure Laddo are a crunchy, light delicious ladoo made with puffed rice or murmura or Kurmure. This recipe with minimal ingredients gets ready in minutes. I always get hungry when I am back from work. It is that time in between your dinner and it is clearly very late for snack. It is when you have choti bhuk– small hunger- The hunger pangs. Then this Murmura ladoo is what comes to my rescue always.

These murmura ladoos require just murmure (obviously), jaggery, water, and cardamom powder and chana dal as an optional ingredient. Just melt the jaggery and add the murmure and there it is ready to be devoured.

It is not overly sweet just the right amount of sweetness. Requires very minimalist ingredients- does this not make it perfect? While you are always running, and short of time, this has always been my source of energy when required. This quick bite has also been dessert after a meal post lunch, as I have a very sweet tooth.

In the Southern Part of India, Murmure Ladoo also known as Pori Urundai are made during festivities. These are very common on the occasion of Tulsi Pooja. Having spent few years in Coimbatore (Tamil Nadu), our neighbors had invited to their home for Karthigai Deepam. This festival is celebrated as Karthigai Deepam, when Lord Shiva appeared as an endless flame of light. Lamps are lit and Mahadev is worshiped with several offerings. And we were pleasantly surprised to find Murmure ladoo aka Pori Urandai along with the traditional sweets.  

 Some tips to remember while making these ladoos:

• The addition of roasted chana dal is optional. I have added it because I enjoy it. I have had murmura ladoos with the addition of peanuts too. So the choice is yours.

• The recipe itself is very simple, but the consistency or thickness of the jaggery syrup is tricky and important. The syrup has to be of a soft ball consistency. If it becomes harder, making ladoos is difficult. If its thinner, the ladoo will come apart easily with a stringy syrup attached.
• As soon as the ladoos are made, they harden and become crisp, if the consistency of the syrup is right. But keep them at room temperature until they cool completely.

Murmura Ladoo

Recipe by Samrudhi MaheshCourse: Dessert, Festival, Sides, Snack, vegetarianCuisine: IndianDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Murmura Ladoo or Kurmure Laddo are a crunchy, light delicious ladoo made with puffed rice or murmura or Kurmure

Ingredients

• 3 cups puffed rice/murmura/kurmure

• ¼ cup roasted gram (optional)

• ½ cup or grated jaggery

• 4 tablespoons water

• ¼ teaspoon cardamom powder

• salt a pinch

Directions

• I always dry roast the murmura before making the ladoos. On a medium flame dry roast the murmura for 1 to 2 minutes, so that it crisps up. Keep this aside .
• To make the jaggery syrup, in a separate pot, add ½ cup of the grated jaggery and 4 tablespoons of water. Heat this until with constant stirring all the jaggery melts and gets mixed with the water. Turn off the heat.
• My mother while making the jaggery syrup always passes it through the sieve to remove any impurities. I have done the same and have collected the melted jaggery syrup in another clean bowl.
• Transfer the clean jaggery mixture into a pan and heat on a low flame. Keep stirring the mixture.
• Add cardamom powder and salt and continue to stir.
• After sometime, when you hold up the ladle with drops of the syrup falling back into the pan, the last drop should form a sort of string as it falls. Keep checking the thickness as the syrup heats.
• To check the thickness of the syrup, add a couple of drops into a bowl of water. The droplets should not dissolve into the water. You should be able to pick up the drop which will form a soft to firm ball. This is the right consistency.
• Reduce the heat of the heated syrup pan and add murmura into the prepared syrup. Add roasted gram, mix everything very well using a spatula.
• The ladoo have to be prepared when the mixture is still hot, or 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. Prepare ladoo with the rest of the mixture in the same manner.

Notes

• If towards the end the mixture becomes too hard, put the pan back on gentle heat for a few seconds. This will loosen the mixture allowing ladoo formation.

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STORAGE OF THE LADOOS:

They can then be stored in an air-tight container for weeks.

LOOKING FOR MORE LADOO RECIPE:

Please try our sabudana ladoo, Bhakari Ladoo, Aliv seeds Ladoo Tilgul Ladoo – very easy to make and a must try.

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