In a heavy bottom pan dry roast the puffed rice on low to medium heat in two batches for about 10 minutes. Remove from heat and set aside to cool. Into the same pan add jaggery and ghee. Let the jaggery melt on low heat and cook until it start bubbling. Check the consistency by dropping a small drop in a bowl of water. If it form a solid 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 jaggery and mix well to combine. Transfer the mixture to a greased plate and set with your hand into desired thickness. Cut marks using a sharp knife and let it cool. Once cooled cut out following the marks and store in airtight container.

Murmura chikki is ready to serve........ Enjoy 😊!!!!!!!!
Happy makar sankranti 🤗