Murmura Laddu - Jaggery Rice Crispy
Murmura (Indian style rice crispy) coated with caramelized jaggery to make perfect gluten-free vegan treats!
Servings: 6
Ingredients
- 3 cup Murmura
- 1 cup Jaggery
- 1 tsp Ghee OR Coconut oil
- 1 pinch Baking Powder
Instructions
- Dry roast murmura in a heavy bottom pan on medium heat for 5-8 minutes or until they are very crispy, stirring it constantly.
- Once murmura are dry roasted, keep them aside and cool them down.
- In a heavy bottom pan, take either soft jaggery or very tiny pieces or hard jaggery along with ghee. Start melting them.
- Once melted, keep cooking jaggery on medium/high heat until it becomes very fluffy and changes color darker orange or red.
- At this point drop tiny amount of cooked jaggery in the bowl filled with cold water. If the jaggery sinks and forms a hard ball, it is ready for the laddus.
- At that point, add pinch of baking powder to jaggery, mix it very quickly and add prepared murmura.
- Turn the heat off, mix the murmura very well in the jaggery mix until all murmura are coated well.
- Start forming laddus as soon as you can handle the laddu mix. The longer you wait the harder it gets to form the laddu.
- You can make chikki with this mix also instead of laddus by spreading the mix on greased pan and let it cool down. Once cooled down, cut or break in small squares.
- Store them in air tight containers once ready!