Pori Urundai - a crunchy, crisp, light, delicious, easy ladoo recipe which gets ready in minutes made with puffed rice. Also known as murmura ladoo and puri unde.

Preparation Time : 10 mins | Cooking time : 30 minutes | Servings : Depends

Ingredients:

• 3 cups murmura/puffed rice, 60 grams
• ½ cup packed grated/powdered jaggery, 120 grams
• ¼ cup roasted gram/bhuna hua chana, 25 grams
• ¼ teaspoon cardamom powder
• 4 tablespoons of water

Procedure:

1. First grate/powder the jaggery, powder the cardamom and keep them ready.
2. Keep your pans ready. this will make the process super simple. i used one pot to melt the jaggery, drained the cleaned jaggery into another pot. two separate pans - one to dry roast the murmura/puffed rice, another to heat the cleaned jaggery and making ladoos. (instead you can use the same pan to roast and later to heat jaggery) keep a small bowl of water ready. this is for checking the thickness of the syrup.
3. Now, on medium heat dry roast 3 cups of murmura/puffed rice for 1 to 2 minutes, so that it crisps up. keep this aside or transfer to another bowl.
4. To a separate pot, add ½ cup of grated/powdered jaggery and 4 tablespoons of water.
5. Heat this until with constant stirring all the jaggery melts and gets mixed with the water. turn off the heat.
6. Now, pass the melted jaggery through a sieve to remove impurities. collect the clean melted jaggery in another pot/container.
7. Now, pour this clean jaggery mixture into a pan and heat. keep stirring the mixture.
8. Add cardamom powder and continue to stir.
9. After a couple of minutes, if you hold up the ladle with drops of the syrup falling back into the pan, the last drop should form a sort of string as it falls. keep checking the thickness as the syrup heats.
10. To ascertain the thickness of the syrup, add a couple of drops into a bowl of water. the droplets should not dissolve into the water.
11. You should be able to pick up the drop which will form a soft to firm ball. this is the right consistency.
12. Now, pour this prepared syrup into the murmura/puffed rice. (instead you can reduce the heat of the heated syrup pan and add murmura/puffed rice into the prepared syrup) if doing for the first time, i would suggest, pour the puffed rice into the jaggery syrup, mix, then make laddus.
13. Add roasted gram, mix everything very well using a spatula.
14. The ladoos have to be prepared when the mixture is still hot, otherwise the mixture will harden and making ladoos will be difficult.
15. Wet your palms slightly with water, pick up a portion of the prepared mixture and form ladoos by pressing gently between your palms and giving it a spherical shape.
16. Prepare ladoos with the rest of the mixture in the same manner.
17. If towards the end the mixture becomes too hard, put the pan back on gentle heat for a few seconds. this will loosen the mixture allowing ladoo formation.
18. Serve murmura ladoos as offering to god or serve as a snack.

Note:

you can also use puffed flattened rice/puffed poha instead of puffed rice. this may need less jaggery or you may slightly increase the quantity of puffed flattened rice. i have used roasted gram in addition to puffed rice in the recipe. this is optional.

Step By Step Murmura Ladoo Recipe:

1.. First grate/powder the jaggery, powder the cardamom and keep them ready. keep your pans ready. this will make the process super simple. on medium heat dry roast 3 cups (60 grams) of murmura/puffed rice for 1 to 2 minutes, so that it crisps up. keep this aside or transfer to another bowl.

2.. To a separate pot, add ½ cup/120 grams of grated/powdered jaggery and 4 tablespoons of water.

3.. Heat this until with constant stirring all the jaggery melts and gets mixed with the water. turn off the heat.

4.. Now, pass the melted jaggery through a sieve to remove impurities. collect the clean melted jaggery in another pot/container. also keep a small bowl of water ready. this is for checking the thickness of the syrup once it comes to a soft ball stage or consistency.

5.. Now, pour this clean jaggery mixture into a pan and heat. keep stirring the mixture.

6.. The mixture froths up as it heats.

7.. As it heats, the mixture will begin to thicken.

8.. Add cardamom powder and continue to stir.

9.. After a couple of minutes, if you hold up the ladle with drops of the syrup falling back into the pan, the last drop should form a sort of string as it falls. keep checking the thickness as the syrup heats. to ascertain the thickness of the syrup, add a couple of drops into a bowl of water. the droplets should not dissolve into the water.

10.. You should be able to pick up the drop which will form a soft to firm ball. this is the right consistency.

11.. Now, pour this prepared syrup into the murmura/puffed rice. (instead you can reduce the heat of the heated syrup pan and add murmura/puffed rice into the prepared syrup) if doing for the first time, i would suggest, pour the puffed rice into the jaggery syrup, mix, then make laddus.

12.. Add roasted gram, mix everything very well using a spatula.

13.. The ladoos have to be prepared when the mixture is still hot, otherwise the mixture will harden and making ladoos will be difficult.

14.. Wet your palms slightly with water, pick up a portion of the prepared mixture and form ladoos by pressing gently between your palms and giving it a spherical shape.

15.. Place them on a plate. prepare ladoos with the rest of the mixture in the same manner.

Enjoy!