- Dry roast murmura (puffed rice) in a heavy-bottomed pan on low flame until crunchy. Transfer to a bowl and let it cool completely.
- Roast almonds and pumpkin seeds in the same pan until lightly golden and fragrant. Mix them with the cooled murmura.
- In a kadai (or deep pan), combine jaggery, ghee, and water. Mix well and boil for 6-7 minutes, or until the syrup reaches the hard-ball stage when tested in cold water.
- Turn off the heat, and quickly add the roasted murmura, almonds, pumpkin seeds, and cardamom powder. Mix thoroughly until everything is well-coated with the syrup.
- Quickly pour the mixture onto a greased surface (like a greased baking sheet or parchment paper), gently press to flatten evenly, and score into desired pieces while still warm.
- Allow to cool completely before breaking into pieces. Store in an airtight container.
- Calories:190 kcal25%
- Energy:794 kJ22%
- Protein:1 g28%
- Carbohydrates:38 mg40%
- Sugar:38 mg8%
- Salt:1 g25%
- Fat:3 g20%
Last Updated on 4 months by Neha Deshmukh
Authentic Murmura Laddoo Recipe – Jaggery & Almond Puffed Rice Treats
Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – Murmura Laddoo! These little bites of goodness are so easy to make, and they’re perfect for festivals, celebrations, or just a sweet little treat with your evening chai. I remember making these with my grandmother as a child, and the smell of jaggery melting always brings back such warm memories. Let’s get started!
Why You’ll Love This Recipe
These Murmura Laddoos are more than just a sweet treat. They’re quick, require minimal ingredients, and are wonderfully satisfying. Plus, they’re naturally gluten-free and can easily be made vegan! They’re a delightful combination of crunchy puffed rice, nutty almonds and pumpkin seeds, and the rich, caramel-like sweetness of jaggery. Honestly, once you try them, you’ll be hooked!
Ingredients
Here’s what you’ll need to make these delicious laddoos:
- 80 grams murmura / puffed rice
- 2 tbsp almonds, halves
- 2 tbsp pumpkin seeds
- 350 grams jaggery
- 1 tsp ghee
- ?? cup water (approximately ½ cup, adjust as needed – see instructions!)
- ?? tsp cardamom powder (about ¼ – ½ tsp, to taste)
Ingredient Notes
Let’s talk ingredients! Getting these right will make all the difference.
Murmura (Puffed Rice) Varieties
There are different types of murmura available. For laddoos, I prefer the slightly thicker variety, as it holds its shape better. You can find it at any Indian grocery store.
Jaggery: Types and Flavor Profiles
Jaggery is unrefined sugar, and it comes in different forms – dark, light, and powdered. I usually use dark jaggery for a richer, more intense flavor. If using powdered jaggery, you might need slightly less water.
Ghee: Choosing the Right Kind
Ghee adds a lovely aroma and flavor. Homemade ghee is always best, but good quality store-bought ghee works perfectly too.
Almonds & Pumpkin Seeds: Quality & Roasting
Use good quality almonds and pumpkin seeds. Roasting them enhances their flavor and adds a nice crunch. Don’t skip this step!
Cardamom Powder: Freshness & Aroma
Freshly ground cardamom powder is always best. It has a much more vibrant aroma. If you’re using store-bought, make sure it’s relatively fresh.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, dry roast the murmura in a heavy-bottomed pan on low flame. Keep stirring constantly until it becomes nice and crunchy – this usually takes about 5-7 minutes. Transfer it to a bowl and let it cool completely.
- In the same pan, roast the almonds and pumpkin seeds until they become fragrant and lightly golden. This takes just a couple of minutes. Add them to the bowl with the cooled murmura.
- Now, for the jaggery syrup! In a kadai (or a deep pan), combine the jaggery, ghee, and about ½ cup of water. Mix well and bring to a boil.
- Continue boiling for 6-7 minutes, stirring occasionally, until the syrup reaches the hard-ball stage. To test, drop a tiny bit of the syrup into a cup of cold water – it should form a hard ball that you can pick up.
- Turn off the heat and quickly add the roasted murmura, almonds, pumpkin seeds, and cardamom powder to the kadai. Mix everything really well until the murmura is evenly coated with the jaggery syrup. Work quickly, as the mixture will start to set!
- Grease a plate or a flat surface with a little ghee. Pour the mixture onto the greased surface and gently press it down to flatten it evenly. While it’s still warm, score it into desired pieces using a knife or a spatula.
- Let the mixture cool completely before breaking it into individual laddoos. Store them in an airtight container.
Expert Tips
Want to make sure your laddoos turn out perfect every time? Here are a few tips:
Achieving the Perfect Laddoo Consistency
The key is the jaggery syrup. It needs to be at the hard-ball stage, but not too hard.
Roasting Murmura to Crispy Perfection
Don’t rush the roasting process! Crispy murmura is essential for a good texture.
Testing for the Correct Jaggery Syrup Consistency
The hard-ball test is crucial. If the syrup is too soft, the laddoos will be sticky. If it’s too hard, they’ll be crumbly.
Preventing the Laddoos from Becoming Sticky
Make sure the murmura is completely cool before adding the hot jaggery syrup. Also, store them in an airtight container.
Variations
Want to switch things up? Here are a few ideas:
Vegan Murmura Laddoo
Simply substitute the ghee with coconut oil or any other vegan butter alternative.
Gluten-Free Murmura Laddoo
This recipe is naturally gluten-free! Just double-check that your puffed rice is certified gluten-free if you have a severe allergy.
Spice Level Adjustment (Adding More Cardamom)
I love a good cardamom flavor, so I sometimes add a little extra – up to ¾ tsp. Feel free to adjust to your liking!
Festival Adaptations (Diwali, Makar Sankranti)
These are perfect for Diwali gifting! You can also add a pinch of saffron for Makar Sankranti.
Seed Variations (Sesame, Sunflower)
My friend loves adding sesame seeds for a nutty flavor. Sunflower seeds are also a great option!
Serving Suggestions
These laddoos are delicious on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai. They’re perfect for a mid-afternoon snack or a festive treat.
Storage Instructions
Store the laddoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for longer, but they might become a little harder.
FAQs
Got questions? I’ve got answers!
What type of murmura works best for laddoos?
The slightly thicker variety of murmura holds its shape better.
Can I use sugar instead of jaggery in this recipe?
You can, but the flavor will be different. Jaggery adds a unique caramel-like sweetness that sugar doesn’t have.
How do I know when the jaggery syrup has reached the correct consistency?
The hard-ball test is the best way! Drop a tiny bit into cold water – it should form a hard ball.
My laddoos are too sticky – what went wrong?
The jaggery syrup was likely too soft. Next time, boil it for a little longer.
Can I add other nuts or dried fruits to this recipe?
Absolutely! Cashews, pistachios, and raisins would all be delicious additions.
How long do these laddoos stay fresh?
They stay fresh for up to a week at room temperature in an airtight container.
Enjoy making these delightful Murmura Laddoos! I hope they bring as much joy to your home as they do to mine. Happy cooking!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
