For this recipe we will need 100 gms of puffed rice, 250 gms of jaggery and 2 tsp of ghee (clarified butter)
Take 100 gms of puffed rice in a pan and dry roast it for a few minutes. This makes sure there is no moisture in the rice and our laddus turn out to be crispy
Keep the puffed rice aside.
Take 2 tbsp of ghee (clarified butter) in pan and let it melt on medium flame.
After the ghee has melted and is hot, add 250 gms of jaggery to it.
Keep the flame low to medium or else the jaggery might burn. Cook the jaggery on low flame till it melts completely.
You can check if the jaggery is ready to be mixed with the rice by taking a bit of jaggery and adding it to cold water. If the jaggery immediately turns hard, it means our rice is ready to be mixed with the jaggery.
At this stage, lower the flame, add the puffed rice to the jaggery and give it a good mix.
Be sure to mix the jaggery and rice quickly or else if the jaggery turns hard, you will not be able to mix the together.
After mixing the rice and jaggery together, start making small balls with the mixture. This step also needs to be done fast or else the mixture will turn hard.
Your Puffed rice balls/Murmura Laddu are ready. Store it in a container. You can use them for a month.