Into the same pot add jiggery and butter. Let the jiggery melt at low flame and cook until it starts bubbling.

Check the consistency by dropping a small drop in a bowl of water. If it forms a solid mass and can be rolled up into a thick ball then it is ready.

At this point turn off the heat and add the murmura into the jiggery and mix well to combine.

Transfer the mixture to a greased plate and roll with a greased rolling pin into desired thickness. Cut marks using a sharp knife and keep it cool. Once cooled cut out following the marks and store in airtight containers.

Serve and enjoy.