Puffed Rice Sweet Balls | puffed rice ladoo | Kids Recipe |Murmura Laddu Recipe

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INGREDIENTS :
3 cups of puffed rice (murmura)
1 cup of jaggery (grated or in pieces)
2-3 tsp of ghee (clarified butter)
METHOD :
Dry-roast puffed rice for a few seconds and keep aside.
In a heavy-bottomed pan, add the jaggery and let it melt, stirring occasionally.
Once the jaggery has completely melted, let the jaggery syrup simmer until it reaches a slightly sticky consistency. You can test the consistency by dropping a small amount of the syrup in a bowl of water. It should form a soft ball when rolled between your fingers (called "soft ball stage").
Next, once the jaggery syrup is ready, quickly add the puffed rice into the pan. Mix well so that the syrup coats all the puffed rice evenly. Be careful as the syrup will be hot.
Grease your hands with a little ghee or water to prevent the mixture from sticking.
Take small portions of the puffed rice mixture and shape them into round laddus by pressing them between your palms. You can make them as large or small as you like.
If the mixture cools down and becomes difficult to shape, you can briefly reheat it over a low flame and continue shaping.
Allow the laddus to cool completely at room temperature. As they cool, they will harden and hold their shape.
Store them in an airtight container. They can stay fresh for a week or more.

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