Mamra Ladoo (Murmura Laddu)

Did you know that you can make a delicious Indian sweet with puffed rice and jaggery? These crunchy (and yes, they stay crunchy too!) mamra ladoo are easy to make and take less than 10 minutes. I often make them during the winter and on Makarsankranti.

Note – This recipe has been updated from the archives – first published 13 January 2014. I’ve added new images and content.

Growing up, winter in our household meant rustic Indian sweets. My Mum would make soft peanut chikki and sukhdi.

Occasionally, she'd make murmura ladoo with the extra large bag of murmura she buys from Indian grocery stores. With these, she also makes savoury dishes like mamra upma and sev mamra.

Although the recipe for these ladoos is simple, I've learnt plenty of tips over the years to get perfect mamra ladoo.

The ladoo are just the right amount of sweet and remain crunchy thanks to the cooking techniques. Sometimes we also adds nuts to our recipe which give extra flavour and varied texture. The ladoo are light and airy and so incredible moreish. They actually remind me a little bit of the rice crispy treats we got in school!

Here's my little secret - if you don't have the time to roll into ladoos, simply pat down the mixture into a tray to set and then cut into bite-sized pieces!

For me, they're irresistible with a cup of warm badam milk or cardamom chai.

Ingredients

Puffed rice - often sold in Indian grocery stores as mamra. Make sure you get the plain variety with no added flavour. I recommend using a fresh bag of mamra that is crisp. Stale rice will not be crunchy.

Jaggery - jaggery adds a toffee like flavour. I like to grate or chop into small bits before using in the recipe so it melts evenly without burning.

Ghee - I use a little homemade ghee and helps the jaggery remain smooth.

Nuts - (optional) chopped slivers of nuts like almond and pistachio work really well.

How to make

Lightly roast the puffed rice in a heavy-based pan over very low heat for 2–3 minutes, stirring continuously, until it feels crisp and light. This step is important as it removes any moisture and keeps the ladoos crunchy. Transfer the roasted mamra to a plate and set aside.

Tip - take a couple of puffed rice in your hands and press them between your fingers, if easily broken, the mamra are roasted properly.

In the same pan, heat the ghee and add the shredded jaggery. Stir gently over low heat until the jaggery melts and just begins to bubble — take care not to burn it or let it boil vigorously. If the jaggery syrup is overcooked it can taste bitter.

(Tip - add some drops of jaggery syrup in a bowl filled with cold water, check after 30 seconds, if syrup turns into a semi solid ball, the syrup is done)

Immediately add the roasted puffed rice along with the mixed seeds and nuts (if using). Stir continuously so every grain of mamra is evenly coated with jaggery.

Turn off the heat and transfer the mixture to a tray. While it’s still hot, lightly wet your palms with water and shape the mixture into small round ladoos.

Tip - do not press very tightly, just stick together and give the shape. Little gaps between makes it easier to bite the ladoo.

Work quickly, as the mixture will firm up as it cools. If needed, having two people shape the ladoos makes the process faster and easier, or set in a greased tray.

Allow the ladoos to cool completely before storing them in an airtight container.

Storage

These ladoo can be stored in an airtight container for 3-4 days max. After this time, I find the mamra loose their crunchy texture.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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