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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
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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.
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Perfect for:Sankranti, Lohri & Pongal