Puffed Rice Sweet Balls / Murmura Ladoo / Pori Urundai / Makarsankranti Special Mamra Na Ladoo recipe

Puffed Rice Balls / Mamra Laddu / Murmura Ladoo is a very easy to make, crispy, crunchy, light and delicious dish. These ladoos are made from jaggery and puffed rice. The use of Ghee/ Clarified Butter is minimum just as 1 or 2 tsp. One can store this yummy balls upto 2 to 3 weeks.

Makar Sankranti is the transition of the Sun into the zodiac sign of Makara (Capricorn) on its celestial path. As per Indian Culture, this event leads to the beginning of an auspicious phase marking the arrival of Spring . Makar Sankaranti is also called Uttarayan , as the Sun begins it’s northward journey from this day . Hindus revere the Sun God as a symbol of divinity and wisdom. The days become longer and warmer compared to the nights , after this transition .

Pongal, Lohri and Makar Sankranti festivals have different name and same reasons to celebrate. It is the time when first harvest of the year in most of the parts of India where food grains are worshipped in different ways .

There are some special dishes we generally prepare for Makarsankranti festivals which are rich in Iron, Calcium and very healthy. Like , Peanut Chikki, Sesame Chikki, Dry Fruit Chikki, Murmura Ladoo etc.. These are very healthy snack which are also perfect for the season…

Coming back to Puffed Rice Balls recipe, definitely , there are some tricks to make perfect puffed rice balls. If you don’t consider some tips , these balls may turn soft or may not bind well. I will try to discuss all such tricks in this post.

Checkout the quick video recipe here

So , let’s start the recipe with step by step pictures ..

In a heavy bottomed wok, roast puffed rice well. Roast till crispy. It will take 3 to 4 minutes on slow flame. Keep stirring else puffed rice will burn.

In a heavy bottomed pan , heat Ghee / Oil. Add chopped jaggery in it. Keep stirring and cook for 2 to 3 minutes. Cook on slow to medium flame.

Take a drop of melted jaggery in a bowl full of water , if jaggery can form a ball and don’t stick to fingure, it’s ready.
Switch off the flame. If it’s not ready , cook for more 1 to 2 minutes.

Add the roasted puffed rice. Add all the puffed rice at same time. Mix very well. Make sure each puffed rice is well coated with melted jaggery.

Allow it to cool for few seconds , don’t cool the mixture completely. Grease palm with Ghee / Oil .

Take a small portion from mixture , press little between palms and form the ball. It should a tight ball.

Same way , prepare all the puffed rice sweet balls.
Allow it to cool for sometimes.

Later, store in an air tight container. You can store upto 2 weeks.

Recipe card for Puffed Rice Ladoo / Murmura Ladoo