Murmura ladoo Murir moa Puffed rice balls
The Epicurean Feast @cook_18177942
Murmura ladoo Murir moa Puffed rice balls
Cooking Instructions
- 1
Take 2 cups of water and add the jaggery. Let the jaggery melt.
- 2
Now pass the jaggery through a sieve. This is because jaggery often contains many impurities like sand and remains of sugarcane.
- 3
Put the jaggery back to flame and continue evaporating the water till you reach two thread consistency.
- 4
Add all the muri/puffed rice to the jaggery and mix well.
- 5
Turn off the flame and transfer it to another container. This stops the cooking/concentrating of the jaggery.
- 6
Start making balls while it is still hot.
- 7
The jaggery cools down fast making it difficult to make balls.
- 8
You can add little water to your palms to make the balls.
- 9
Once the balls are made, you can store them in air tight container for few weeks
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I am Dr. Tanaya Bose, a Bengali, a foodie, a researcher and a mother. I am passionate about food and cooking. On this page, I will present to you different food, Indian as well as international. I manage a blog https://theepicureanfeast.com. Please visit my page to find out more interesting recipes.
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