Two days back it was a desperate call from my daughter’s friend’s mother at 9 pm.She is 6 months pregnant and was craving for murmurey ka laddu.
She took recipe from youtube and started making. She burnt her fingers and was in front of big soup of melted jaggery with few cups of murmur in it. Even recipe was wrong.
I told her to give me two days time and I will get back to her with accurate recipe without finger burning method. I was actually in mess myself.Never ever made these laddus and when I tried youtube video recipe I came to know the actual faults.
The lady in youtube told 2 cups of murmura and 4 cups of jaggery. Now she took dense red jaggery from UP side and what we here in Qatar get is little salted jaggery with light brown color.
So after trying the recipe I made my own version of laddus and sent to the caller lady. I know how it feels to be away from back home and miss our basic cultural food.
2 1/2 Cups of Murmura (puffed rice)
1/2 Cup roasted chana (bhuna chana without skin)
4 Cups grated jaggery
1/2 Cup sugar
1/4 Cup water
2 Tbsp desi ghee
1 Tbsp cardamom powder
1 Tbsp cinnamon or dry ginger powder
8 small sandwich ziplock poouches/bags
1- Lightly fry murmura in a big non stick pan for 1-2 minutes. It is for giving them crispiness.
2- Boil 1/4 Cup water in a non stick pan and add jaggery,sugar, desi ghee with spices powder in it.
3- Take normal cold water in a bowl and keep checking if one drop of jaggery syrup is dropper into it, if it is rolling like ball? The moment ball is rolling, close the flame and mix in murmura and roasted chana into it.
4- Now immediately wear four ziplock poiches in one hand one by one and four in other one.
5- Rub some desi ghee in between in your palms and start making laddus. Make small laddus. Grab some mixture hold it tightest possible and roll into balls. Make it fast way othwrwise mixture will get dry soon.
6- If any mixture is left then warm the pan little and make again.