AI-generated image
Murmura ladoo
Puffed rice jaggery balls
મમરાના લાડુ: crunchy puffed-rice balls bound with jaggery, the Uttarayan terrace snack
On Uttarayan, the whole of Ahmedabad climbs onto its rooftops to fly kites from dawn to dusk, and the steel dabbas that come up the stairs are full of chikki, til ladu and these mamra na ladu. Puffed rice is crisped in a pan, then tossed in jaggery cooked to the hard-crack stage and pressed quickly into balls that crunch loudly and taste of caramel. Children love them, they cost almost nothing and they keep for weeks. In North India the same sweet is made for Lohri and Sankranti as murmure ke laddu. The common mistake is undercooking the jaggery: the ladoos then turn chewy and soft after a day. A drop in cold water must snap cleanly. Grease your hands with oil and a splash of water to keep them vegan. Chef's tip: shape them fast and with wet, oiled hands, a few at a time; the syrup sets within a minute and the last balls crumble if you dawdle.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 1 ⅜ oz roasted peanuts (optional)skins rubbed off, halved
- 5 ½ oz jaggerygrated
- 2 tbsp water
- 1 tsp groundnut oilplus extra for greasing
- ¼ tsp ground green cardamom
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Toast 3 ½ oz puffed rice (mamra or murmura) in a dry kadhai over a low heat for 3–4 minutes, stirring, until it is crisp and crunches when pressed. Mix in 1 ⅜ oz roasted peanuts and keep warm.
4 minStep 2: In a heavy pan, heat 1 tsp groundnut oil, 5 ½ oz jaggery and 2 tbsp water over a low heat, stirring until melted and frothy.
3 minStep 3: Cook for 3–4 minutes more until the syrup darkens a little and a drop in cold water hardens and snaps. Stir in ¼ tsp ground green cardamom.
4 minStep 4: Tip in the warm murmura and toss quickly until every grain is coated. Turn off the heat.
1 minStep 5: Wet and oil your palms and press the mixture into 12 tight balls, working fast while it is warm.
5 minStep 6: Cool completely and store in an airtight tin for up to 3 weeks.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does murmura ladoo take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of puffed rice (mamra or murmura)?
- Any long-grain rice, same amount.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.