Murmurala Laddu

Crispy Puffed Rice-Jaggery Sweet, Borugula Laddu

Ingredients :

Muramuralu 1/4 kg

Jaggery 1/4 kg

Peanuts 2 tbsp

Sesame Seeds 1 tbsp

Cardamom 1 pod (seeds powdered)

Preparation :

Fry peanuts, peel its skin.

Wash sesame seeds, put them in a filter (tea filter) to squeeze water,

fry them till it pops up, keep them a side, grate jaggery.

Now take a cup of cold water in a bowl and keep it by the side of the stove.

Take jaggery in a deep and wide vessel add 1/2 cup water,

mix it and keep it on medium-low flame, stir it continuously .

Now you can see jaggery dissolving add cardamom powder, stir it until foaming,

it takes 10-15 mins.

When it starts foaming add one drop of jaggery syrup to cold water,

touch and see whether it forms like a ball or not, if it is dissolving in water

Keep it on flame for few more Min's,if you can roll it like a ball with fingers

then jaggery syrup is ready, turn off the flame.

Now do not waste time, immediately add murmura to jaggery syrup and

mix it well with in couple of mins.

Now add peanuts, sesame seeds, mix it thoroughly.

Take cold water and dip your hands in it, now take the mixture to your

hand press and try to make round shape laddus and to the size you wish,

wet your hands for every laddu to avoid stickiness and heat.

Suggestions :

Sometimes you may find jaggery syrup is not done correctly after adding murmura

and could not make laddus properly, then you can keep the murmura on flame for

few more minutes(3 -4 mins) and stir continuously till you get the laddu

consistency.

If you add more water to prepare jaggery syrup (pakam),it takes more time

to done.