This is a homemade rice-jaggery crispty sweet from India. Best served as a evening snack.
Items required --
Murmura(Borugulu or Puff Rice)
Jaggery
Water
Cardamom
Preparation --
In a big, sturdy, thick-bottomed vessel, add water and jaggery. Cook on medium-high heat. Jaggery melts and begins to concentrate. Adding cardamom powder as optional. When it starts foaming, it reached the consistency we want for this recipe. To test, add few drops of jaggery syrup to the cold water. When pushed with fingers, if the syrup can be rolled to a round and keeps share without melting in spite of tilting the plate to different directions, it is done and the syrup is ready. This whole process takes about 15 to 20 minutes.
Turn off the heat. Remove the pot from the stove. Now take a bowl filled with Murmura. Pour the jaggery syrup prepared on to this murmura proportionately(It will not yeild good results if you do it other way, pouring murmura into jaggery syrup). Mix it well. Now start making laddus(round balls). Keep making your hands wet once every ball is prepared.
Wait for about 5 minutes for murmura-jaggery mixture to cool down and then start making laddus. Take a spoonful of mixture into hands and press gently into round shape. Keep a bowl of cold water on the side. Dip your hands in-between laddu making to keep hands unsticky and cool. Or ladle off the whole mixture into a greased pan. Press firmly and evenly. Cut into squares and let it cool. Break along the lines to separate the pieces. Makes about 12 medium sized laddus or squares.
Hope you enjoy making it...
