You all will probably agree to fact that murmura ladoo is childhood nostalgia. The very thought of this crunchy ball of goodness reminds us of the street carts selling til rewari, gajjak, peanuts and murmura ladoo outside schools. Made with murmura (puffed rice) and gur (jaggery), this ladoo is a popular quick-bite during the winters. It is crispy, puffy and so addictive that you just can’t stop at one. While murmura ladoo is extensively available in every grocery store, you can also make it easily at home. All you need to keep in mind is the texture of this ladoo needs to be crispy, but not tough.

If you are planning to make murmura ladoo at home, then here’s a recipe that will help you whip it up in just 5 minutes. You just need some fresh gur and some murmura for the recipe. Prepare syrup with the jaggery, mix the murmura and make small ladoos out of it. Sounds super simple, right!

Here Are 6 Tips To Make Perfect Murmura Ladoos:

• Roast the murmura before adding to the jaggery syrup to retain the crunch.
  Make sure you break the jaggery into small pieces before adding them to pan to make syrup. This will help avoid formation of any kind of lump.
• Always add some ghee to the pan before pouring the jaggery. This will add a shiny texture to the dish.
• A good consistency of the syrup changes the whole game. Take a bowl of cold water and drop some syrup in it. Take it out in a while and check if it turns crystal and breaks easily.
• Never press the murmura-jaggery mix while preparing the ladoos. This will make the ladoos hard and tough to eat.
• Make roundels out of the mix when it is hot. Press it lightly with one hand and leave.

Follow these easy steps and whip up murmura ladoo like a pro!